Gourmet pizza
Item 1 of 1
- medium
- 4
- 60 minutes
Dotted with striking black charcoal mayonnaise, Fabrizio Marino's playful vegetarian take on a 'gourmet pizza' boasts a base made of green pea flour batter. Ricotta mousse is added on top of a slice of perfectly fried aubergine before layering on a host of herbs and vegetables.
First published in 2015
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Ingredients
Metric
Imperial
Crispy wafer
- 200g of green pea flour, or chickpea flour
- 800g of water
- 5g of fresh mint
- 2g of fennel seeds, chopped
- 15g of extra virgin olive oil
- 9g of salt
- black pepper
Yoghurt mayonnaise with vegetable charcoal
- 200g of plain yoghurt
- 20g of lemon juice
- 1 tsp charcoal
- 8g of salt
- 1g of cumin powder
- 300g of sunflower oil, cold pressed
To serve
- 1 aubergine, black
- 16 broccoli rabe, stems removed
- smoked scamorza cheese, 8 thin slices
- 1 radicchio, red
- 2 handfuls of baby salad leaves, and herbs
- 8 cherry tomatoes
- 4 radishes, thinly sliced
SAVE RECIPE
Method
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
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
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