This is a pizza bianca - instead of a tomato sauce the base of this pizza is delicious, creamy ricotta cheese!
109 Reviews
Cals 1193 · Prot 48 · Carbs 150 · Fat 45
Vegetarian
Family Friendly
45 min
This is a pizza bianca - instead of a tomato sauce the base of this pizza is delicious, creamy ricotta cheese!
109 Reviews
Cals 1193 · Prot 48 · Carbs 150 · Fat 45
Vegetarian
Family Friendly
Ingredients
Pizza
Small zucchini
2 Piece
Salt
0.5 Tsp
Garlic cloves
2 Piece
Parmesan
4*
30 Grams
Ricotta
4*
250 Grams
Dried oregano
2 Grams
Olive oil
1 Tbsp
Black pepper
0.5 Tsp
Semolina
10*11*
30 Grams
Plain flour
10*11*
10 Grams
Pizza dough ball
10*11*
2 Piece
Pine nuts
2*
20 Grams
Grated mozzarella
4*
60 Grams
Salad
Cherry tomatoes
250 Grams
Fresh basil
15 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Allergens
*4 Milk, *10 Wheat, *11 Gluten, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
4985 / 1193
Fats (g)
44.8
of which saturated (g)
17.8
Carbohydrates (g)
150
of which sugars (g)
8.8
Fibers (g)
4.1
Proteins (g)
48.2
Salt (g)
1.9
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep zucchini
Preheat the oven to 220°C/200°C fan. Preheat your baking trays. Using a peeler, shave the zucchini into thin slices. Place the zucchini shavings in a colander, sprinkle with a very generous pinch of salt and place in the sink until step 4.
2 Prep toppings
Meanwhile, peel and mince the garlic. Grate the Parmesan. In a bowl, combine the garlic, Parmesan, ricotta and oregano with the oliveoil. Season with salt and pepper.
3 Roll pizza
Sprinkle half of the semolina onto a clean surface. Sprinkle the flour onto a rolling pin and roll out the doughballs, then allow them to rest for 3 min. After 3 min, continue to roll out the dough until roughly the size of a dinner plate. Sprinkle the remaining semolina onto the pre-heated baking trays. Carefully transfer the rolled out dough onto the trays.
Tip!Allowing the dough to rest between rolling helps you to make your pizza base bigger and thinner.
4 Bake pizza
Spoon the ricotta sauce over the top, spreading it almost to the edges. Sprinkle with the pinenuts and mozzarella. Squeeze any excess liquid from the zucchini and dot it all over the pizza. Brush the crust with olive oil. Bake for 20 min or until the crust begins to crisp and brown.
Tip!Make sure your oven is fully preheated before baking!
5 Prep salad
Meanwhile, wash and halve the cherrytomatoes. Pick and roughly chop the basil leaves.
6 Serve
Once the pizzas are ready, toss the tomatoes and basil in a drizzle of oliveoil and season with salt and pepper. Serve alongside the pizza.