Pizza Bianco with Courgette & Green Pesto

Name: Pizza Bianco with Courgette & Green Pesto with mushrooms, mozzarella & Gouda
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 piece Courgette; 1 piece Red onion; 125 g Mushrooms; 40 g Green pesto; 50 g Crème fraîche; 1 piece Pizza dough; 50 g Grated Gouda; 1 bulb(s) Mozzarella; 1 tablespoon Olive oil; to taste Salt and pepper

with mushrooms, mozzarella & Gouda

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Pesto originates from the Italian city of Genoa, the capital of the Liguria region. The version we're now familiar with was first recorded in a cookbook in 1863, but it can be traced back as far as Roman times!

Tags:

Veggie

Allergens:

Cashewnoten

•Melk (inclusief lactose)

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total40 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Courgette

½ piece

Red onion

65 g

Mushrooms

20 g

Green pesto

(Contains: Cashewnoten, Melk (inclusief lactose) May be present: Pinda's, Noten)

25 g

Crème fraîche

(Contains: Melk (inclusief lactose))

½ piece

Pizza dough

(Contains: Tarwe May be present: Melk (inclusief lactose))

25 g

Grated Gouda

(Contains: Melk (inclusief lactose))

½ bulb(s)

Mozzarella

(Contains: Melk (inclusief lactose))

Not included in your delivery

½ tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)4503 kJ

Calories1076 kcal

Fat54 g

Saturated Fat22.3 g

Carbohydrate101.5 g

Sugar11.5 g

Dietary Fiber6.5 g

Protein39 g

Salt3.5 g

Potassium275.9 mg

Calcium16.5 mg

Iron0.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Tall-Sided Pan

•Bowl

•Baking Sheet with Baking Paper

Cooking Steps

Preheat the oven to 200°C.
Thinly slice the courgette.
Slice the onion into thin half rings and slice the mushrooms.

Did you know... courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.

Heat half of the olive oil in a frying pan over high heat and fry the mushrooms for 3 - 5 minutes.
Season with salt and pepper, then remove from the pan and set aside.
Heat the rest of the olive oil in the same pan over high heat and fry the courgette for 4 - 5 minutes. Season with salt and pepper.

Meanwhile, in a bowl combine half of the green pesto with the crème fraîche and three quarters of the grated cheese. Season to taste with salt and pepper.
Tear the mozzarella into small pieces.
Roll out the pizza dough onto a parchment-lined baking sheet and spread over the pesto mixture.
Top the pizza with the courgette, onion, mushrooms, mozzarella and the rest of the grated cheese, then bake in the oven for 13 - 15 minutes.

Take the pizza out of the oven and drizzle with the rest of the pesto (see Tip).
Slice the pizza and serve on plates.

Health Tip: this recipe is high in calories. If you're watching your calorie intake, skip adding the rest of the pesto. You can keep it in the fridge to use in another recipe the next day.