Summer pizza with fresh raspberries and ricotta

by louise

A summer pizza filled with fresh raspberry and ricotta cheese. Imagine a glass of rosé wine or a cold lemonade and then the pizza of course, wow!

Raspberry contains anthocyanins, microscopic plant species that give the raspberry a top spot among the most immunoprotective foods available.

Summer pizza with fresh raspberries and ricotta

louise A summer pizza filled with fresh raspberry and ricotta cheese. Imagine a glass of rosé wine or a cold lemonade and then the pizza of course, wow! Raspberry contains anthocyanins, microscopic plant species that give the raspberry a top spot among the most immunoprotective foods available. LUNCH Enkla gröna hållbara vegetariska goda European Print this
Serves: 4 Prep time: Cooking time:
Nutrition facts 200 Calories 20 grams Fat
Rating 4.5/5
( 2 voted )

INGREDIENTS

  • 9 dl spelled flour
  • 100 grams of butter
  • 4 dl milk
  • 1.5 tbsp baking soda
  • 1 teaspoon salt
  • 4 dl grated cheddar cheese
  • 2 pieces of mozzarella
  • 200 grams of ricotta cheese
  • 400 grams of fresh raspberries
  • Fresh Basil (topping)
  • Black pepper and sea salt

INSTRUCTIONS

The recipe is for 2 pizzas

  1. Heat the oven to 225 C degrees
  2. Mix flour, baking powder, salt and butter.
  3. Add milk and work quickly together the dough
  4. Divide the dough in half and form it into a large plate with your hands,  and place it on the bakestone (2 pizzas)
  5. Mash 200 gram raspberries and tear 4 dl cheddar cheese and 2 mozzarella cheeses (2 pizzas)
  6. Spoon on the mashed raspberries on the pizza (2 pizzas)
  7. Sprinkle cheddar cheese, mozzarella and ricotta with your hands and the remaining raspberries
  8. Season with black pepper and sea salt
  9. Bake the pizza in the oven for 15 minutes
  10. When serving the pizza add  fresh basilica

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