Broccoli, Spinach and a Rainbow of Pepper Tartatta
| Preparation: | 25 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 50 min |
servings
| Category: | Bread and cereals |
| Subcategory: | Pizza |
| Source: | Ass. des Jardiniers-Maraîchers du Québec |
Recipe ingredients
- 6 oz. (180 g) oven-ready pizza dough, homemade or commercial
- 3½ oz. (100 g) white or red Quebec onion, cut in very thin strips
- 1 Tbsp. (15 mL) butter*
- 1/2 cup (125 mL) broccoli florets
- 2/3 cup (160 mL) whipping cream
- Salt and pepper
- 3 1/2 oz. (100 g) Parmesan
- 6 oz. (180 g) fresh spinach or baby spinach, stemmed and shredded
- 2 medium eggs, lightly beaten
- 1/3 yellow pepper, cut in thin strips
- 1/3 red pepper, cut in thin strips
- 1/3 green pepper, cut in thin strips
- Olive oil*, as needed
- Fresh basil leaves, shredded
Preparation
Preheat oven to 220 °C (425 °F). Lay dough in a pizza pan or large ovenproof plate.
In a skillet, cook onion in butter until soft, and transfer to paper towels.
In a pot of boiling salted water, blanch broccoli. Drain.
Pour cream into skillet, add salt, pepper and Parmesan, simmer and reduce by half. Add spinach and reduce again until thick and creamy. Turn burner off, and stir in eggs.
Spread creamed spinach over pizza dough. Arrange peppers, onions and broccoli florets over top. Bake 15 min.
Remove from oven, brush with quality olive and sprinkle with shredded basil.
This recipe is taken from Menu, Plaisirs maraîchers, the magazine put out by the Quebec Produce Growers Association and produced by Upperkut . Photographs by Benoît Levac .
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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