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 http://www.ajmquebec.com Quebec Produce Growers Association and produced by http://www.upperkut.com/upperkut_intro.html Upperkut. Photographs by http://www.levacphoto.com Benoît Levac.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
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