Pizza Bianco with Courgette & Green Pesto
with mushrooms & Gouda- Cashewnoten
- Melk (inclusief lactose)
- Tarwe
- Pinda's
- Noten
- May contain traces of allergens
- Melk (inclusief lactose)
Mushrooms are the perfect addition to a vegetarian meal - they contain vitamin B2, are rich in protein, and add a nice bite!
Ingredients
½ piece
Courgette
½ piece
Red onion
65 g
Mushrooms
20 g
Green pesto
(Contains: Pinda's, Noten, May contain traces of allergens, Cashewnoten, Melk (inclusief lactose))
25 g
Crème fraîche
(Contains: Melk (inclusief lactose))
½ piece
Pizza dough
(Contains: Melk (inclusief lactose), May contain traces of allergens, Tarwe)
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
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.
- Roll the pizza dough out onto a parchment-lined baking sheet and spread over the pesto mixture.
- Top the pizza with the courgette, onion, mushrooms 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.
