Pizza Bianco with Courgette & Green Pesto
with mushrooms, mozzarella & Gouda
Pesto originates from the Italian city of Genoa, the capital of the Liguria region. The version we're now familiar with was first recorded in a cookbook in 1863, but it can be traced back as far as Roman times!
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
Grated Gouda
(Contains Milk)
½ bulb(s)
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 grated cheese. Season to taste with salt and pepper.
- Tear the mozzarella into small pieces.
- Roll out the pizza dough onto a parchment-lined baking sheet and spread over the pesto mixture.
- Top the pizza with the courgette, onion, mushrooms, mozzarella and the rest of the grated 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.