Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Broccoli
Pesto
Vegetables
How it's done
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Broccoli
Grate the broccoli (incl. stalk) straight into the bowl.
Add the eggs, cheese, cayenne pepper and salt, mix.
To shape the pizza base
Spread the mixture into a circle (approx. 30 cm in diameter) on a baking tray lined with baking paper, flatten slightly.
To bake
Approx. 15 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, allow the pizza base to cool slightly on the tray.
Pesto
Roughly chop the basil and parsley, place in a measuring cup. Coarsely chop the walnuts, halve the garlic, add. Pour in the oil, puree, season with salt.
To cover the pizza base
Spread the pesto over the pizza base.
Vegetables
Cut the sugar snap peas lengthwise into thin strips. Halve the tomatoes, cut the spring onions into rings, spread everything on top of the pizza base. Tear the mozzarella, arrange on top, season.
Return to the oven
Approx. 15 mins. in the lower half of an oven preheated to 220°C.
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