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

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

4.0 30 ratings

Prep. 25 min

Total 1 h 50 min

2 portions

Ingredients

Ricotta

full cream milk
1800 g
white vinegar
80 g

Pizza bases

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

Pizza topping

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

Difficulty

easy

Nutrition per 1 portion

Sodium 3499.7 mg

Protein 88.7 g

Calories 6003.5 kJ / 1429.5 kcal

Fat 85.6 g

Fibre 9.4 g

Saturated Fat 46.6 g

Carbohydrates 75.5 g

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Also featured in

Focus on Ricotta 7 Recipes
Australia and New Zealand

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