Put in the oven at 420 ℉ / 200 ℃ for 10 - 12 minutes or until the cheese is melted.Decorate with
fresh rucola for a nutty flavor and you have a beautiful pizza that is ready to serve.
Not exact matches
The
fresh and light accoutrements of cherry tomato pomodorini that exuded a sweet basil essence along with Mediterranean
rucola and shaved parmesan were apropos.
12 medium white potatoes (skin on) 1 cup smoked tofu, cubed 1 red bell pepper, diced 2 spring onions, thinly sliced 1/4 cup
fresh parsley 1/4 cup
rucola 1/4 cup capers 3/4 cup soy yogurt 1/4 cup mustard 1 TS apple cider vinegar freshly ground pepper
1 head raw cauliflower 4 tbsp cold - pressed olive oil 1/4 tsp ground cumin 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1 pinch ground cayenne or more to taste 1 cup / 240 ml uncooked beluga lentils (or green lentils) 1 large handful (about 4 oz) raw almonds 10
fresh or dried dates, pitted 1 small red onion 4 cups / 100 g loosely packed mache lettuce,
rucola (rocket) or spinach leaves sprouts, for garnish
Lentil salad 500 gr de puy or beluga lentils, cooked according to instructions 1/2 red cabbage head, cleaned and stem removed, finely shredded 300 gr
fresh green leaves, like spinach and
rucola, washed and roughly chopped 1/2 tsp cumin 3 tbsp soy sauce 2 cloves of garlic, crushed 3/4 tsp fine sea salt and more to taste 2 tbsp olive oil 3 - 4 shallots, finely chopped 1 tbsp cilantro, finely chopped 1 - 2 tbsp chili sauce (like Sriracha)
• Add
rucola or lemon balm on top of the portion, and some
fresh parmesan if desired.