Instead of tomato sauce, this pizza uses ratatouille coulis as a base. This gives the pizza loads of additional flavour and it nicely complements the toppings of sun-dried tomatoes, beetroot sprouts and button mushrooms. Finished with Boursin® Professional Squeeze Garlic & Fine Herbs Cheese sauce.
Vegetarian pizza
Portions
-
+
Preparation time
8
minutes
Cooking time
10
minutes
Price category
–
Ingredients
- 1 pizza crust
- 70 g canned cooked ratatouille
- 30 g button mushrooms
- 60 g sun-dried tomatoes
- 100 g pizza cheese
- 10 g beetroot sprouts
- 30 g Boursin® Professional Squeeze Garlic & Fine Herbs Cheese sauce
Preparation
- Roll out the pizza dough.
- Prepare the ratatouille coulis by blending the vegetables in a food processor. If necessary, adjust the consistency with potato or cornstarch. Spread the ratatouille coulis over the pizza dough using a spoon.
- Add the fresh mushrooms, sun-dried tomatoes and pizza cheese. Put in the pizza oven for about 10 minutes.
- Once the pizza is cooked, squeeze the Boursin® Professional Squeeze in the form of a spiral.
- Distribute the beetroot sprouts evenly.
Vegetarian pizza
Instead of tomato sauce, this pizza uses ratatouille coulis as a base. This gives the pizza loads of additional flavour and it nicely complements the toppings of sun-dried tomatoes, beetroot sprouts and button mushrooms. Finished with Boursin® Professional Squeeze Garlic & Fine Herbs Cheese sauce.
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Portions 1 |
Preparation time 8 minutes |
Cooking time 10 minutes |
Cost per person € |
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Ingredients
|
Preparation
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Nutrional values
per 100g:
No nutrition values available
