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Pizza Bianca with Broccoli & Ricotta | Crispy from the Oven
(0)
30 min
Quick
Gurkerl Küche
Knusprig, cremig und wunderbar aromatisch: Diese herbstliche Pizza Bianca verbindet feine Ricottacreme mit zartem Brokkoli, geschmolzenem Mozzarella und einem Hauch Knoblauch – direkt aus dem Backrohr auf den Tisch.
Preparation method
Preparation
Preheat the oven to 220 °C top/bottom heat (or 200 °C fan). Line a baking sheet with baking paper. Cut the broccoli into very small florets and finely dice the tender part of the stalk. Peel and finely chop the garlic.
In a bowl, mix the broccoli florets with 1 tbsp extra virgin olive oil, half of the chopped garlic, a pinch of fine salt, and a little ground black pepper.
In a second bowl, stir together the ricotta with the remaining garlic, finely grated Parmesan / Grana Padano, 1 tbsp extra virgin olive oil, and a little fine salt and pepper until smooth.
Chef's tip
Tip for extra tender broccoli: Cut the florets very small so that they cook perfectly in the oven and roast until wonderfully crispy at the tips.
Variation tip: For extra crunch, sprinkle a few toasted pine nuts or walnuts over the pizza before baking.
15 min
Quick
