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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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30 minSide dishsweet potato, zucchini, eggplant, Red onion, Red pepper, Provencal herbs, olive oil, yogurt, extra virgin olive oil, garlic, Red pepper, fresh mint,sweet potato salad with chili mint dressing and grilled vegetables -
30 minMain dishlarge onion, celery, Red pepper, chorizo (sausage), Dutch brown beans, tap water, meat broth tablet,spicy brown-bean soup with chorizo -
25 minMain dishonion, garlic, sunflower oil, curry powder, sambal oelek, fresh sauerkraut, tap water, floury potatoes, fresh parsley, cream culinary light, smoked salmon pieces,spicy sauerkraut with salmon -
10 minMain dishmini afbakhamburger bun, (olive oil, vega gourmet dish, cucumber, fresh thyme, fig jam, baby cream lettuce, Cherry tomatoes, soft goat's cheese in slices,vega sliders with goat cheese and fig jam
Nutrition
975Calories
Sodium0% DV1.160mg
Fat60% DV39g
Protein70% DV35g
Carbs38% DV115g
Fiber40% DV10g
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