Rosemary & Portobello Pizza Bianca
with Whipped Ricotta Cream & Honey Drizzle
Cooking time
25 minutes
Servings
2/4
Calories
630 /serving
These white pizzas are a cut above, with a luxurious topping of ricotta whipped with cream and olive-flecked seasonings. They backdrop meaty portobello mushrooms, with an outdoorsy whiff of rosemary and a trickle of sweet honey. The salad shines under white balsamic.
We will send you:
- 1 Shallot (or onion)
- 2 Portobello mushrooms
- 4g Rosemary
- 1 Head of curly leaf lettuce
- 30ml White balsamic vinegar
- 7g Honey
- 30ml Heavy cream
- 60g Ricotta
- 2 Naan
- 9g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Milk • Sulphites • Wheat
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
Total Fat
31 g
Saturated Fat
9 g
Sodium
1490 mg
Total Carb
74 g
Sugars
13 g
Protein
17 g
Fibre
7 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Remove the stems from the mushrooms; halve and then thinly slice the caps.
- Halve, peel and thinly slice the shallot.
- Pick the rosemary leaves off the stems; finely chop the leaves.
- In a small bowl, whisk the ricotta, the cream, ½ the spices and S&P.
Sauté the vegetables
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the mushrooms and sauté, 2 to 3 min., until beginning to soften.
- Add the shallot and remaining spices. Sauté, 2 to 3 min., until nicely browned; season with S&P.
Assemble & bake the flatbreads
- Arrange the naan on a lined sheet pan.
- Spread with the whipped ricotta.
- Top with the vegetables and rosemary.
- Bake the flatbreads, 5 to 7 min., until the edges are golden brown.
- Transfer to a cutting board. Drizzle with the honey and cut into wedges.
Make the salad
- Meanwhile, roughly chop the lettuce.
- In a large bowl, combine the lettuce, vinegar, 2 tbsp oil (double for 4 portions) and S&P.
Plate your dish
- Divide the flatbreads and salad between your plates. Bon appétit!
