This Pizetta is made with an almond meal base
Spring is such a fabulous time of the year for my vegetable garden. Everything is bursting out of the ground looking so full of health and irresistable.
The artichokes and rugula were literally winking at me as I was weeding around them. I had bought some beautiful mini asparagus at the market, so I decided to make this delicious spring pizetta. As the base is made with almond meal and my own duck eggs, it is richer than a normal pizza. The goats cheese makes a slightly sharp contrast to the sweetness of the asparagus and the bitter greens.
This recipe is for 4 people
- Ingredients
- for the base:
- 200gr almond meal
- 2 organic duck eggs ( or chicken eggs)
- 3 tablespoons grated Parmigiano
- 2 tablespoons of olive oil
- 1 teaspoon ground cumin, salt and pepper
- for the topping:
- 300gr soft goats cheese
- 2 small bunches of mini asparagus
- 2 big handful of rugula, chopped
- 1 artichoke cleaned and thinly sliced
- 3 tablespoons of grated Parmiggiano
- a little olive oil to drizzle over the pizzetta
- 1 chilli, filament and some seeds removed and thinly sliced
- salt and pepper to taste
pre heat oven to 160˚
put all the ingredients for the base in a food processor and wizz
butter a 23 cm spring form and press the almond paste with your hands evenly
with a fork prick all around the base
bake in the pre heated oven for 15-20 minutes, until golden
let it cool
in the meantime grill the asparagus on your griddle for a few minutes
spread the goats cheese on the cooled base followed by the rugula
then add the artichokes and asparagus
add a little salt and pepper followed by the parmiggiano
add the sliced chilli and a drizzle of olive oil and serve
