• 1 pizza base
• 120g block of The Derwent cashew cheese with fennel pollen
• Small fennel bulb
• 1 ripe pear
• ¼ c roughly chopped toasted hazelnuts
• Olive oil for drizzling
• Sea salt and pepper
• Fresh rocket to garnish
Preheat oven to 200C
Take half of The Derwent cheese and spread over the pizza base.
Finely shave the fennel and scatter over the base.
Arrange thin slices of pear over the fennel slices.
Scatter chopped hazelnuts evenly on top.
Drizzle with olive oil, season with sea salt and pepper.
Bake in a hot oven until the base is cooked and the pear is tender.
Remove from oven and immediately crumble remaining Derwent over the pizza.
Add the rocket and another drizzle of olive oil.