At some point I decided to cut the vegetables lengthwise. Optically it looks much nicer. It is also healthier. The vitamins remain better and the aromas unfold wonderfully. For this kind of “vegetable pizza” it is excellent and looks great.
Les Fours
SusannShare this...FacebookGoogle+TwitterAt some point I decided to cut the vegetables lengthwise. Optically it looks much nicer. It is also healthier. The vitamins…Main CourseLes FoursEuropean Print This
Serves: 2
Prep Time:
Cooking Time:
Nutrition facts:200 calories20 grams fat
Ingredients
rectangular sheet of shortcrust pastry (ca. 30x40cm)
3 spring onions
2 violet carrots
1 handful of peas
9 match thick green asparagus
100g goat's or cow's milk fresh cheese
sea salt and chilli flakes
Olive oil
Aceto codimento
Instructions
Cut the dough parallel to the short side into three pieces and lightly brush the dough with a little olive oil
Cut the vegetable (carrots, spring onions and the asparagus) lengthwise and add the peas
Cut the cheese off with a little spoon and spread it on the vegetables.
Season with sea salt and chilli flakes
Sprinkle with a little olive oil and aceto codimento
Bake for a maximum of 25 minutes in circulating air at 220 Degrees
Garnish with sprouts of your choice before serving
