Grilled Leek, Baby-mar­row & Ri­cotta Pizza

Prepa­ra­tion Time 15 min­utes To­tal Time 45 min­utes

Good Housekeeping (South Africa) - - YOUR KITCHEN -

1 Pizza dough Shape 450g dough into a large rec­tan­gle; bake at 220°C on a bak­ing tray lined with bak­ing pa­per (10 min­utes). 2 Leek Halve 1 large leek length­wise; brush with olive oil; sea­son with salt and pep­per. Grill on medium-high un­til ten­der (5 to 8 min­utes). Thinly slice. 3 Baby mar­row Slice 2 large baby mar­rows length­wise; brush with olive oil; sea­son with salt and pep­per. Grill, along with leek, on medium-high un­til ten­der (5 to 8 min­utes). 4 Le­mon Finely grate 2 tsp le­mon zest. Toss veg­eta­bles with 3 tbsp le­mon juice. 5 Fresh ri­cotta Mix 2 cups ri­cotta with zest and ½ tsp salt; spread on crust. Top with veg­eta­bles. Bake at 245°C un­til browned (5 to 8 min­utes). Top with olive oil and mint if de­sired. Serves 4. EACH SERV­ING About 2 410kJ, 26,5g fat (11,5g sat­u­rated), 22g pro­tein, 60g car­bo­hy­drate, 4g fi­bre, 1 235mg sodium.

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