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White Pizza with Spring Vegetables and Pesto Ricotta
2018-04-12
https://api2.metro.ca/userfiles/image/recipes/pizza-blanche-legumes-printemps-pesto-10714.jpg
PT30M
PT12M
PT42M
Preheat the oven to 500°F.Flour a work surface and hands.Stretch the doughs gently, avoiding tearing (use a rolling pin if available).Brush pizza doughs with 1/3 of the olive oil, transfer to a baking sheet lined with parchment paper, and bake for 5 minutes.Break the woody ends off of the asparagus.Thinly slice zucchini, shallot and asparagus (use a vegetable peeler if available to make thin shavings).Finely chop the garlic.In a bowl, toss the zucchini, asparagus and shallot with 1/3 of the olive oil and some salt.In another bowl, mix the ricotta, mozzarella, pesto and garlic until smooth.Spread ricotta mixture over pizza doughs and arrange vegetables on top.Bake for 10-12 minutes more until vegetables are tender and crust is golden.Toss watercress leaves with remaining olive oil, salt and pepper.Roughly chop pistachios.Serve pizzas topped with watercress and pistachios.Source: Missfresh.com
2
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150 g asparagus
1 zucchini
1/2 cup (125 mL) watercress
1/4 cup (60 mL) unbleached flour
1 garlic clove
3 Tbsp. (45 mL) olive oil
1/4 cup (60 mL) mozzarella
1/3 cup (60 mL) basil pesto
3 Tbsp. (45 ml) pistachios
2 pizza dough
1/4 cup (60 ml) ricotta
1 french shallot
White Pizza with Spring Vegetables and Pesto Ricotta
2
servings
0:30
Preparation
0:12
COOKING
0:42
TOTAL TIME
Ingredients
-
150 g
asparagus
-
1
zucchini
-
1/2 cup
(125 mL)watercress
-
1/4 cup
(60 mL)unbleached flour
-
1
garlic clove
-
3 Tbsp.
(45 mL)olive oil
-
1/4 cup
(60 mL)mozzarella
-
1/3 cup
(60 mL)basil pesto
-
3 Tbsp.
(45 ml)pistachios
-
2
pizza dough
-
1/4 cup
(60 ml)ricotta
-
1
french shallot
Preparation
Preheat the oven to 500°F.
Flour a work surface and hands.
Stretch the doughs gently, avoiding tearing (use a rolling pin if available).
Brush pizza doughs with 1/3 of the olive oil, transfer to a baking sheet lined with parchment paper, and bake for 5 minutes.
Break the woody ends off of the asparagus.
Thinly slice zucchini, shallot and asparagus (use a vegetable peeler if available to make thin shavings).
Finely chop the garlic.
In a bowl, toss the zucchini, asparagus and shallot with 1/3 of the olive oil and some salt.
In another bowl, mix the ricotta, mozzarella, pesto and garlic until smooth.
Spread ricotta mixture over pizza doughs and arrange vegetables on top.
Bake for 10-12 minutes more until vegetables are tender and crust is golden.
Toss watercress leaves with remaining olive oil, salt and pepper.
Roughly chop pistachios.
Serve pizzas topped with watercress and pistachios.
Source: Missfresh.com
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