This weekend we're off to The River Road Kitchen for a wood fired pizza workshop.

Now I love pizza, so I settled down with a cup of tea and one of my favourite pizza books (Alan Brown's 'Recipes from the Kiwi Pizza Oven') for a little bit of 'revision' time. My favourite pizza topping is his 'Pear, Rocket, Blue Cheese, Walnut and Prosciutto' (pg 46) as well as a pork, apple and crackling one that I've been making for so long I can't even remember where the original recipe came from!

Secretly, there's a bit of an agenda in going to this workshop. I want hubbie to build us a wood fired oven in the garden. He's been umm-ing and ahh-ing about it for ages, so I'm hoping this weekend will rekindle his enthusiasm for one! The thing that excites me most about a wood fired oven is all the other yummy things you can cook beyond just pizza.

Flicking through Alan's book I was taken by his whole roasted cauliflower recipe. Then I remembered I'd seen a similar one in Donna Hay's 'Life in Balance' and then in a few other cook books I own. Needless to say - two hours and six cookbooks later - I was trying to figure out how Yotam Ottolenghi manages to squeeze 26 ingredients into his version!