Twizza Party: Roast Asparagus, Knockalara Sheep’s Cheese and Roasted Hazelnut Pizza


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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7 Responses

  1. Kristin says:

    I wouldn’t have thought to add nuts to a pizza (besides pine nuts), I’m going to try it!

  2. Kieran says:

    I’ll take a slice!!!

  3. Your pizza looks really fantastic – the hazlenuts are a great idea.

  4. Caroline says:

    @Kristin after that Slow Food evening in Lismore, I’m really enjoying the asparagus/hazelnut/Knockalara combination and it was gorgeous on a pizza.

    @Kieran when you’re next driving up to Dublin via Kildorrery, let me know and you can always call down for a whole take away pizza!

    @Brownieville Girl thanks! It was nice to make the pizza that I wanted, for a change. Normally I have the entire family helping and a lot of vetoing of ingredients goes on!

  5. Lucy says:

    I love the idea of the roasted hazelnuts on this pizza along with the goats cheese and asparagus – lovely

  6. Jane says:

    Why is it called Twizza?

    (looks great by the way!)

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