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White Pesto Pizza

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White Pesto Pizza

with ricotta, leek and zucchini

Informations supplémentaires
30 min. | 844 kcal | easy | Vegetarian, Needs a blender | Printable version
1. Setup Preheat the oven to 450°F. Chop the garlic. Separate the basil leaves from the stems. Thinly slice the leek. Thinly slice the zucchini, lengthwise using a mandolin, to make ribbons.
2. Make the pesto and cheese mixture In a mixer or using an arm blender, combine the basil, the garlic and 60 ml of olive oil. Place in a bowl and add the ricotta cheese and mozzarella cheese and mix well. Season with salt and pepper.
3. Toast the pine nuts and cook the leek In a pan over medium heat, toast the pine nuts for 3-4 minutes. Once colored, immediately transfer to a bowl so that they do not burn.In the same pan, add a drizzle of olive oil. Add the leek and season with salt and pepper. Cook for 5-6 minutes.
4. Roll ou the pizza dough On a floured work surface, roll the pizza dough to make a large pizza or smaller individual pizzas. Let the children stretch the dough with their hands and a little bit of flour. Plus, they will also get to garnish it with their favourite ingredients.
5. Assemble and cook in the oven Garnish the pizza dough with the pesto and cheese mixture. Add the leek and the zucchini ribbons. Cook in the oven for 12-15 minutes.
6. Plate your dish Serve the pizza. Garnish with the pine nuts. Bon appétit!
2unitPizza Dough
30mlAll-Purpose Flour
1unitZucchini(s)
160mlRicotta Cheese
1unitLeek(s)
50gMozzarella
1unitGarlic Clove(s)
15mlPine Nuts
1unitBasil
What you need Pan, bowl, arm blender, baking sheet, mandolin.
844 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 65g
22%
fat 55g
85%
cholesterol 60mg
20%
fiber 4g
16%
protein 24g
saturated 16g
80%
sodium 852mg
36%
sugar 10g
trans 1g