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Debbie Thesman Wright
Vegetable pizza with parrano chips
Be surprised. A pizza with crème fraîche, Italian stir-fry vegetables, goat cheese and - as topping - nutty and sweet cheese chips.
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Ingredients
Directions
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Preheat the oven to 220 ° C. Spread the pizza bases with the crème fraîche.
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Divide the vegetables over the pizzas and crumble the goat's cheese. Bake the pizzas for about 15 minutes in the middle of the oven.
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Grate the yellow skin of the lemon and squeeze out the fruit. Take the pizzas out of the oven. Season generously with (freshly ground) pepper and salt.
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Divide the chips over them (or possibly more). Sprinkle with 1 tbsp lemon juice and 1 tsp rack.
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25 minMain dishtrout, salt, (freshly ground) black pepper, oil, pecans, soft butter, lemon juice, Worcestershire sauce, lemon, parsley,trout with pecan butter -
45 minMain disheggplant, traditional olive oil, unsalted mixed nuts, wholemeal old brown bread, shallot, spicy paprika powder, creme fraiche,aubergine lasagne with nut mince -
35 minMain dishcrumbly potatoes, bacon cubes, broad beans, thyme, oil, Fish sticks, milk, nutmeg, butter,broad beans with puree and fish fingers -
40 minMain dishRed onion, Cherry tomatoes, traditional olive oil, gratin with emmental cheese and cream, lemon, fresh salmon fillet on the skin, fresh dill, White wine vinegar,lemon and potato gratins with roasted tomatoes
Nutrition
975Calories
Sodium0% DV1.160mg
Fat60% DV39g
Protein70% DV35g
Carbs38% DV115g
Fiber40% DV10g
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