Buon appetito!
Cauliflower pizza with vegetables, prosciutto, pesto & burrata
made by Chloé Kookt
Ingredients
4 persons
- 4 cauliflower bottoms
- 500 gram ELVEA Pizza at Home
- 12 slices of prosciutto
- 2 zucchinis
- 200 grams mushrooms
- 120 grams black olives
- 2 balls of burrata
- 4 tablespoons pesto
- 160 grams grated mozzarella cheese
- 4 tablespoons dried oregano
- 2 teaspoons chili flakes
- basil leaves
Preparation
-
1
Preheat the oven to 200 degrees. Put the bottoms in already for about 5 minutes.
-
2
Meanwhile, dice the zucchini and slice the mushrooms.
-
3
Remove the bases from the oven. Brush them with the pizza a casa sauce. Season with salt, pepper, chili flakes and dried oregano.
-
4
Divide diced zucchini and mushrooms between the bottoms. Spread the olives on top as well. Sprinkle the grated mozzarella on top and then bake the pizzas for about 10 min until the bottoms are crispy.
-
5
Remove the pizzas from the oven and spread the burrata and pesto on top. Top with the slices of prosciutto. Finally, finish with a few leaves of fresh basil.
