Cauliflower and ricotta pizza bases with blue cheese, pear and prosciutto
TM6 TM5 TM31

Cauliflower and ricotta pizza bases with blue cheese, pear and prosciutto

4.4 (19 ratings)

Ingredients

Ricotta

  • 1800 g full cream milk
  • 80 g white vinegar

Pizza bases

  • 500 g cauliflower, cut into small florets
  • 80 g Parmesan cheese, cut into pieces (3 cm)
  • 1 egg

Pizza topping

  • 1 tbsp olive oil, for brushing
  • ½ pear, thinly sliced
  • 100 g blue cheese, crumbled
  • 150 g prosciutto, thinly sliced
  • 40 g rocket leaves

Nutrition
per 1 portion
Calories
6003.5 kJ / 1429.5 kcal
Protein
88.7 g
Carbohydrates
75.5 g
Fat
85.6 g
Saturated Fat
46.6 g
Fibre
9.4 g
Sodium
3499.7 mg

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