A healthy pizza; is that possible. I guess it is. This Green Garden Pizza with Ricotta and Tofu is light, crunchy because the vegetables are not fully cooked and a surprising flavor. It is usually the cheese that makes a pizza heavy, this one only has ricotta and tofu.
Prep Time15 minutesmins
Cook Time8 minutesmins
Total Time23 minutesmins
Servings: 2people
Author: Marinka
Ingredients
1round flatbreadapprox. 10 inches
2/3cupricotta
2tablespoonsmilk
1cupgreen asparagus
3spring onion
1/4 cucumber
salt and pepper
4ouncestofu
parsley
Instructions
Heat the oven to 425 degrees F. Place the flatbread on a baking sheet.
Mix ricotta and milk and season with salt and pepper.
Clean and cut the asparagus and fill 1 cup; give preference to the top parts. Use the rest for another recipe.
Clean and cut the spring onions in small pieces and wash them.
Slice the cucumber paper since; use a mandoline.
Chop the parsley and cut the tofu in small dice.
Build the pizza. Spread the ricotta over the bottom, leaving approx. 1/2-inch border.
Divide each vegetable over the ricotta, and do the same with the tofu.
Sprinkle with salt and pepper and top with parsley.
Slide baking sheet in the oven and bake for 7-8 minutes.