Libro de recetas de “Real California”
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Green N’ Zesty Pizza
Recipes
Ingredientes:
– Zest of one lemon
– 1/4 cup Real California crème fraîche
– Dash nutmeg
– Salt and pepper, to taste
– 5 spears asparagus
– About 2 tablespoons extra virgin olive oil, or more as needed
– 1 prepared pizza dough
– 1/2 cup shredded Real California Monterey Jack cheese
– 1/4 cup diced red onion
– 1/4 cup Real California Toma, cut into cheese curls with a peeler
– 2 tablespoons crushed pistachios, toasted
– Red pepper flakes, as needed (optional)
– Shaved Real California Dry Jack or Parmesan cheese, as needed (optional)
Encontrar y Comprar
Direcciones:
Set lemon zest aside a few hours to dry out.
Combine crème fraiche with nutmeg, salt, and pepper (bring to room temperature before assembling pizza to help make it spreadable). Trim heads from asparagus spears, then halve heads lengthwise so they have a flat surface on the bottom and don’t move when cooking. Use vegetable peeler to shave remaining spears into long, thin pieces. Toss asparagus with olive oil and salt and pepper to taste.
Preheat oven to 500°F. Stretch dough to 12” round and place on lightly floured pizza peel. Top with crème fraiche mixture, Monterey Jack cheese, and onion. Add shaved asparagus, arranging pieces in concentric circles (doesn’t have to look perfect). Arrange asparagus heads in middle and Toma cheese between long asparagus pieces to get good distribution. Bake for 10-15 minutes. Top with half or all lemon zest, olive oil, pistachios, red pepper flakes, if using, and Dry Jack/Parmesan cheese, if using.
Recipe courtesy of Chef Melina Felix, The Pizza Bandit, Littleton, Colo.
Por Orden:
Makes 1 pizza
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© 2024 Consejo Lácteo de California, un instrumento del Departamento de Alimentos y Agr. de CA. Todos los derechos reservados.
© 2024 Consejo Lácteo de California, un instrumento del Departamento de Alimentos y Agr. de CA. Todos los derechos reservados.