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White Pizza with Spring Vegetables and Pesto Ricotta 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

White Pizza with Spring Vegetables and Pesto Ricotta

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2
servings
0:30
Preparation
0:12
COOKING
0:42
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 150 g
    asparagus
  • 1
    zucchini
  • 1/2 cup
    (125 mL)
    watercress
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    ROMAINE HEARTS 3 PK ASSORTED COLOUR SWEET PEPPERS 3 PK AVOCADOS 5 PK

    ROMAINE HEARTS 3 PK ASSORTED COLOUR SWEET PEPPERS 3 PK AVOCADOS 5 PK

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  • 1/4 cup
    (60 mL)
    unbleached flour
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    ANITA'S ORGANIC MILL FLOUR OR OATS

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    ROBIN HOOD OR FIVE ROSES FLOUR

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    2.5 kg, SELECTED VARIETIES


  • 1
    garlic clove
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    GARLIC

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  • 3 Tbsp.
    (45 mL)
    olive oil
  • 1/4 cup
    (60 mL)
    mozzarella
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  • 1/3 cup
    (60 mL)
    basil pesto
  • 3 Tbsp.
    (45 ml)
    pistachios
  • 2
    pizza dough
  • 1/4 cup
    (60 ml)
    ricotta
  • 1
    french shallot
Imprimer ma sélection

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

Legal Notice

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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