Ricotta, Créme Fraiche, Pesto, Greens, Olive Oil and Sea Salt - All Green (and healthy) Pizza!
It’s now been raining in Paris for thirty hours straight and surprisingly I’m not in the mood for heavy comfort food. That might be because we ate a meal last night that was rich enough to warrant immediate cholesterol checks.
FYI: Le Quinzième serves the best potato purée I have ever eaten. Thankfully, the Server waited until after our meal to inform us that they use three-quarters butter to one-quarter potato purée. Oh, yeah…and they throw in a bit of cream.
Right, so that meal followed by a rainy Sunday (preceded by a rainy Saturday) and what do you get? In our case it was a strong desire to stay indoors and pretend it’s Summer.
Staying in doors wasn’t an option though. I announced to my Sweety that I would be making an All Green Pizza…the only problem was that we have nothing for pizza crust on hand, no greens, no ricotta or cream
fraiche. So two umbrellas in hand we headed out and eventually found everything necessary.
A little while later, a glass of white wine, a candle burning and our faces turned away from the window display of grey bleakness…and it felt almost like Summer.
This pizza is one of the healthiest you can make.
AAAAAAAAAAAAAA
Ingredients
- Pre-made thin pizza crust
- Crème fraiche
- Ricotta
- Pesto
- Either Mache or fresh spinach leaves
- Rucola
- Flash frozen garden peas (not petite pois! Make sure to get the sweet, fresh tasting garden peas)
- Parsley
- Shallots
- Pinenuts
- Olive oil
- Sea Salt
Instructions
- Pre-heat the oven to 200°c
- Thaw-out the garden peas – or cover with water and microwave for 50 seconds (do NOT allow them to cook!)
- Roll the pizza crust out onto a flat surface covered with baking paper
- Spread crème fraiche evenly across the pizza dough
- Add dollops of ricotta – spacing them to allow for two dollops per pizza slice
- Drizzle pesto across the surface in the same manner
- Bake at 200° for approximately 15 minutes or until your crust is golden at the edges and completely done in the middle.
- Remove from oven and immediately top with mache or spinach leaves, rucola, garden peas, parsley, pinenuts and shallots. Drizzle olive oil onto and sprinkle some sea salt over the pizza.
Enjoy with a glass of white wine 
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November 8, 2010 at 10:10
You have made me hungry already and it is not even 1030! Great idea for pizza.