Miljuschka’s Vega Pizza with beet and pumpkin Recipe
Miljuschka’s first Magioni recipe is an instant winner. This tasty pizza is topped with beetroot, pumpkin, kale, onion, ricotta and parmesan.
Op de website van Miljuschka vind je trouwens ook nog drie recepten voor basis pizzasauzen. Miljuschka’s ultieme pizzasaus, een kidsproof saus met verstopte groenten en een crème fraiche saus. Zo kun je lekker blijven variëren en heb je voor elk wat wils.
10 min. bereidingstijd
10 min. oventijd
HEB JE DIT RECEPT GEMAAKT?
Deel het op social met #Miljuschka of tag @Miljuschka.
Ingredients
- / 2 Magioni cauliflower pizza crust
- / Pumpkin
- / Boiled beetroot
- / Red onion
- / 50g kale
- / 40g Parmesan cheese
- / 100g ricotta
- / 150g ultimate pizza sauce or crème fraiche sauce
- / Sprig of rosemary
- / Olive oil
How to prepare
Preheat the oven to 220°C.
Mix the oil with the rosemary and season with salt and freshly ground pepper. Place the pumpkin, beetroot with red onion and kale each in a separate bowl and drizzle over the oil. Turn around well. Sprinkle 10 grams of Parmesan over the kale and toss well again.
Bake the pumpkin in a frying pan for about 5 minutes. Meanwhile, pre-bake the pizza bases for 3 minutes and mix the rest of the parmesan with the ricotta.
Remove the pizza bases from the oven and divide the pizza sauce over them. Sprinkle with some of the kale. Divide the pumpkin, beetroot and onion over it and sprinkle with the rest of the kale. Spoon a spoonful of the ricotta mixture here and there and sprinkle with some extra Parmesan, freshly ground pepper and salt.
Bake the pizzas in the preheated oven for 8-10 minutes.
