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White Pizza with Spring Vegetables and Pesto Ricotta
2018-04-12
https://www.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
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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
asparagusYou might like:
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(1)
ASPARAGUS
$2.44 /lb
PRODUCT OF ONTARIO CANADA No. 1 GRADE
-
1
zucchini
-
1/2 cup
(125 mL)watercressYou might like:
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(5)
GREEN OR RED LEAF LETTUCE
2 for/ $3.00
PRODUCT OF ONTARIO
ROMAINE HEARTS 3 PK OR SWEET CORN 4 PK
$4.99 ea.
PRODUCT OF U.S.A. or PRODUCT OF U.S.A., No. 1 GRADE
ATTITUDE SALADS
$4.49 ea.
142 g, PRODUCT OF U.S.A. SELECTED VARIETIES
GREEN OR RED LEAF LETTUCE
2 for/ $3.00
PRODUCT OF ONTARIO
ROMAINE HEARTS 3 PK OR SWEET CORN 4 PK
$4.99 ea.
PRODUCT OF U.S.A. or PRODUCT OF U.S.A., No. 1 GRADE
-
1/4 cup
(60 mL)unbleached flourYou might like:
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SELECTION FLOUR
$4.49 ea.
2.5 kg SELECTED VARIETIES
SELECTION FLOUR
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2.5 kg SELECTED VARIETIES
-
1
garlic clove
-
3 Tbsp.
(45 mL)olive oilYou might like:
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$11.99 ea.
1 L SELECTED VARIETIES
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1/4 cup
(60 mL)mozzarellaYou might like:
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ZERTO FRESH MOZZARELLA
$8.99 ea.
250 g SELECTED VARIETIES
GALBANI BOCCONCINI OR MOZZARELLA
$6.99 ea.
227 g SELECTED VARIETIES
-
1/3 cup
(60 mL)basil pesto
-
3 Tbsp.
(45 ml)pistachios
-
2
pizza doughYou might like:
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DAIYA PIZZA OR FLATBREADS
$8.99 ea.
322 - 550 g SELECTED VARIETIES
-
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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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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