Gribiche is a classic French sauce starring hard-boiled eggs, which gets its briny kick from cornichons and capers, and it elevates this super simple vegie pizza to something a little bit special.
2 large store-bought pizza bases (about 30cm)
2 large potatoes, thinly sliced using a mandolin
¼ cup extra virgin olive oil
1 bunch asparagus, shaved
¼ cup cornichons, finely chopped
1 tsp Dijon mustard
2 tbsp lemon juice
1 tbsp finely chopped tarragon, plus extra sprigs to serve
1. Preheat the oven to 200C fan-forced (220C conventional). Place pizza bases on two large baking trays lined with baking paper.
2. Toss the potatoes with 1 tablespoon of the oil and season with salt and pepper. Arrange over the pizza bases. Top with asparagus and bake for 20 minutes or until potatoes are golden and cooked through.
2. Meanwhile, cook the eggs in boiling water for 8 minutes, drain and refresh in iced water. Peel and roughly chop. Place in a small bowl, add cornichons, mustard, lemon juice, remaining olive oil and chopped tarragon. Season with salt and pepper and gently toss to combine.
3. Top the pizza with sauce gribiche and extra tarragon and serve.