Informations supplémentaires
30 min.
|
844 kcal
|
easy
|
|
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 mandoline to make ribbons.
2. Make the pesto and cheese mixture
In a mixer or using an arm blender, grind the basil, the garlic and 60 2P | 90 3P 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-high heat, toast the pine nuts for 3-4 minutes. Once colored, transfer into a bowl. In the same pan, add a drizzle of olive oil. Add the leek 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
20gAll-Purpose Flour
1unitZucchini(s)
160mlRicotta Cheese
1unitLeek(s)
50gMozzarella
1unitGarlic Clove(s)
15gPine Nuts
2unitBasil
What you need
Pan, bowl, arm blender or food processor, baking sheet, mandoline
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
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg