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Gourmet Pizza

Gourmet pizza

  • Starter
  • medium
  • 4
  • 60 minutes, plus resting time

PT1H

1
To make the crispy wafer, combine all of the ingredients in a blender and blitz until you obtain a completely smooth mixture. Leave to stand at room temperature for approximately 10 hours
  • 200g of green pea flour, or chickpea flour
  • 800g of water
  • 5g of fresh mint
  • 2g of fennel seeds, chopped
  • 9g of salt
  • 15g of extra virgin olive oil
  • black pepper
2
For the ricotta mousse, blend all of the ingredients until you have a thick cream. Set aside until required
  • 300g of ricotta, fresh
  • 40g of milk, fresh
  • 20g of extra virgin olive oil
  • pepper
  • salt
3
For the yoghurt mayonnaise, emulsify the yoghurt with lemon juice, charcoal, salt and cumin in a plastic cup, gradually drizzling in some oil as you mix to prepare a mayonnaise. The resulting sauce should be thick, creamy and black with a sour and aromatic taste
  • 200g of plain yoghurt
  • 20g of lemon juice
  • 1 tsp charcoal
  • 8g of salt
  • 1g of cumin powder
  • 300g of sunflower oil, cold pressed
4
Cook the wafer in hot oil an iron pan as you would cook a pancake
5
Cut the aubergine into 1cm thick slices and roast each side for 3 minutes with oil and salt. Using the same pan, fry the broccoli for 2 minutes
  • 1 aubergine, black
  • 16 broccoli rabe, stems removed
6
Place the wafer in the centre of a plate, place an aubergine slice on top and decorate with slices of scamorza cheese, ricotta mousse, the salad leaves, radish, broccoli, herbs and tomatoes
  • smoked scamorza cheese, 8 thin slices
  • 2 handfuls of baby salad leaves, and herbs
  • 8 cherry tomatoes
  • 1 radicchio, red
  • 4 radishes, thinly sliced

Ingredients

Metric

Imperial

  • Crispy wafer

  • Ricotta mousse

  • Yoghurt mayonnaise with vegetable charcoal

  • To serve

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