Tuscany pizza with arugula and prosciutto
A pizza bianca with homemade pesto and a light, fresh pizza base.
A sheet pan Tuscan pizza with the World Spice Blend - Tuscan, mushrooms, and prosciutto. This simple dish is delicious for lunch or as a main course. Make this recipe twice for the main course.
Preparation
Preheat the oven to 200°C.
Peel the garlic clove. Grind it together with the pine nuts, 50g Parmesan cheese, 1 tsp World Spice Blend - Tuscany, extra virgin olive oil, basil, and pepper in a food processor until it forms a pesto.
Slice the mushrooms. Roll out the puff pastry on a baking sheet lined with parchment paper and spread the ricotta and pesto over the base, followed by the mushrooms and the remaining World Spice Blend - Tuscany. Bake for 20 minutes in the preheated oven. Remove from the oven.
Coarsely grate the remaining Parmesan cheese. Top the pizza with the prosciutto, arugula, and Parmesan cheese.
Ingredients
- 1 teen knoflook
- 30 g pijnboompitten
- 70 g Parmezaanse kaas
- 2 tl World Spice Blend - Toscane
- 7 el extra vierge olijfolie
- 20 g verse basilicum
- ½ tl zwarte peper
- 100 g champignons
- 270 g vers bladerdeeg
- 200 g ricotta
- 100 g prosciutto
- 45 g rucola
Supplies
- Oven
- Bakplaat
- Bakpapier
- Keukenmachine
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