Pizza of cauliflower with ricotta - mushrooms


For 4 of 10 cm in diameter:

For the dough:

1 small cauliflower (400 g bunches)
1 egg
50 g almond powder
30 g grated Parmesan cheese


For the filling:

50 g ricotta
4 small mushrooms from Paris
40 g sheep's tomme (or other cheese)
40 g ham (or chorizo or bacon)



Preheat the oven to 180oC (T 6).

In a saucepan, bring a large amount of salted water to a boil.
Wash the cauliflower. Cut 400 grams of bouquets. Put them in the bowl of a blender and reduce them to semolina by mixing by pulses.

Cook cauliflower semolina in salted water for 3 minutes. You can also microwave it for 5 or 6 minutes.
Drain. Allow the semolina to cool, then transfer it to a clean stamen, or cloth, and squeeze to remove as much liquid as possible. This step is important for the good holding of the dough!

Pour the pressed semolina into a container. Add almond powder, grated Parmesan, and egg. Mix well.

On a baking sheet, divide the dough into 4 10 cm tart circles. If you don't have a circle, it still works.
Bake for 10 minutes.

Meanwhile, cut the mushrooms and cheese into strips. Cut the ham into small pieces.

Remove the baking sheet from the oven, spread the ricotta over the small pizza. Season with salt and add mushrooms, ham, and cheese. Bake again for 10 to 12 minutes.
Serve immediately.

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