Pizza Courgette Carpaccio met truffel cream sauce and asparagus Recipe
When you think of carpaccio you probably think of meat or fish, but this vegan pizza changes that image forever. The wafer-thin slices of courgette in combination with truffle sauce and asparagus make this pizza the eye catcher on the table.
Our Pizza Courgette Carpaccio is topped with truffle cream sauce, courgette, red onion, green asparagus and lamb’s lettuce.
- / 2 Magioni courgette bases
- / 100g truffel cream sauce
- / 120g courgette
- / 80g red onion
- / 80g green asparagus
- / 50g lamb's lettuce
How to prepare
Cut the courgette into wafer-thin slices with a cheese slicer or vegetable peeler.
Spread the truffle cream sauce on the crust and divide the courgette slices over the pizza.
Cut the red onion in thin slices, the asparagus into pieces and divide among the pizzas.
Bake the pizzas on the BBQ for about 6-8 minutes (or 12 in the oven) and garnish with the fresh lamb's lettuce.