Whipped Ricotta and Corn Flatbread
with zucchini and a sugar snap pea and radish salad
Informations supplémentaires
35 min.
|
468 kcal
|
easy
|
|
Printable version
1. Setup
Drain and rinse the corn. Thinly slice the zucchini into half rounds. Thinly slice the radish or cut it into small cubes. Trim the sweet peas if necessary. Zest the lemon. Whisk the ricotta with the cream. Roughly chop the parsley.
2. Make the salad
In a bowl, add the arugula, radishes and sugar snap peas. In another bowl, whisk the mustard with the lemon zest, the juice of half a lemon, 1 tbsp. of cider or Balsamic vinegar, 1-2 tbsp. of sugar and a drizzle of oil. Season to taste. Mix the salad with the vinaigrette just before serving.
3. Roll the dough
Roll the pizza dough with the flour until it becomes a thin pizza. Make one big pizza or smaller individual ones, to your preference. Place on a baking sheet lined with baking paper.
4. Cook the corn
Heat a drizzle of oil in a skillet over medium high heat. Cook the corn and zucchini 4-6 minutes until browned. Add salt and pepper. Remove from the heat.
5. Cook the flatbread
Heat a grill over medium high heat. When the grill is hot, cook the pizza dough 2-3 minutes on one side until the crust is firm and colored. Flip the pizza, cover and cook 3-4 minutes over medium on the other side until the dough is cooked through.
6. Plate your dish
Top the pizza crust with the ricotta, corn mixture, parsley and a drizzle of olive oil. Season to taste. Serve with the salad. Bon appétit!
2unitPizza Dough
120mlRicotta Cheese
60mlCream 18%
1unitCorn Kernels
0.75unitZucchini(s)
40gArugula
2unitRadishes
100gSugar Snap Peas
1unitFresh Italian Parsley
0.5unitLemon
10gAll-Purpose Flour
5mlDijon Mustard
What you need
grill, pan, bowls, whisk, rolling pin
468 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
36g
12%
fat
31g
48%
cholesterol
49mg
16%
fiber
4g
16%
protein
15g
saturated
11g
55%
sodium
390mg
16%
sugar
8g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg