Pizza Bianco with Courgette & Green Pesto
with mushrooms & mozzarella cheese
Mushrooms are the perfect addition to a vegetarian meal. They contain vitamin B2, are rich in protein and add a nice bite.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Courgette
½ piece
Onion
65 g
Mushrooms
20 g
Green pesto
(Contains Cashews, Milk May be present Peanuts, Tree nuts)
25 g
Organic crème fraîche
(Contains Milk)
½ piece
Pizza dough
(Contains Wheat May be present Milk)
25 g
Shredded mozzarella
(Contains Milk)
Not included in your delivery
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Thinly slice the courgette.
- Slice the onion into thin half rings and slice the mushrooms.
Did you know... courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.
- Heat half of the olive oil in a frying pan over high heat and fry the mushrooms for 3 - 5 minutes.
- Season with salt and pepper, then remove from the pan and set aside.
- Heat the rest of the olive oil in the same pan over high heat and fry the courgette for 4 - 5 minutes. Season with salt and pepper.
- Meanwhile, in a bowl combine half of the green pesto with the crème fraîche and three quarters of the cheese. Season to taste with salt and pepper.
- Roll out the pizza dough onto a parchment-lined baking sheet and spread the pesto mixture over it.
- Top the pizza with the courgette, onion, mushrooms and the rest of the cheese, then bake in the oven for 13 - 15 minutes.
- Take the pizza out of the oven and drizzle with the rest of the pesto (see Tip).
- Slice the pizza and serve on plates.
Health Tip: this recipe is high in calories. If you're watching your calorie intake, skip adding the rest of the pesto. You can keep it in the fridge to use in another recipe the next day.