Chock full of veggies, this riff on one of Ricardo’s favourite pies is a real slice of freshness. We took our classic pizza dough and slathered on a base of broccoli purée, cheese (Parmesan and ricotta), cream, garlic and scallions (for an ultra-green spin on traditional red sauce), then loaded it with broccoli florets, asparagus (all organic options), melty mozzarella and smoky, sliced capicollo. Topped with a cloud of creamy burrata and a scattering of baby kale, just call it the new all-dressed.
Ингредиенты
- 4 cups (280 g) broccoli florets
- 1 container (300 g) ricotta cheese
- 1/2 cup (35 g) Parmesan cheese, freshly grated
- 1/2 cup (125 ml) 35 % cream
- 2 garlic cloves, roughly chopped
- 1 green onion, cut into pieces
- 4 cups (280 g) broccoli florets
- 3/4 lb (340 g) asparagus
- 1 recipe pizza dough for 8
- 1 cup (100 g) mozzarella cheese, grated
- 12 slices mild capicollo, torn in half
- 2 burratas, about 1/2 lb (225 g) each, drained and cut in half right before serving
- 2 cups (50 g) baby kale or arugula
Инструкция
- In a pot of salted boiling water, cook the broccoli until tender, about 3 minutes. With a slotted spoon, remove the broccoli (keep the pot of water). In a food processor, purée with the remaining ingredients until smooth. Use a spatula to scrape down the sides of the food processor as needed. Season with salt and pepper. Set aside.
