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Cauliflower and ricotta pizza bases with blue cheese, pear and prosciutto
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Ingredients
Ricotta
- 1800 g full cream milk
- 80 g white vinegar
Pizza bases
- 500 g cauliflower cut into small florets
- 80 g Parmesan cheese cut into pieces (3 cm)
- 1 egg
Pizza topping
- 1 tbsp olive oil for brushing
- ½ pear thinly sliced
- 100 g blue cheese crumbled
- 150 g prosciutto thinly sliced
- 40 g rocket leaves
- Nutrition
- per 1 portion
- Calories
- 1429.5 kcal / 6003.5 kJ
- Protein
- 88.7 g
- Fat
- 85.6 g
- Carbohydrates
- 75.5 g
- Fibre
- 9.4 g
- Saturated Fat
- 46.6 g
- Sodium
- 3499.7 mg
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