Usuba
Pizza with Green Sauce, Ricotta and Sun-Dried Tomatoes
Pizza with aromatic salsa verde sauce based on basil, mint, and pine nuts. Creamy ricotta, sun-dried tomatoes, and hot pepper create a contrasting flavor combination. The dish is served hot with a final drizzle of herb oil.
- Total
- 30 min
- Standard serving
- 264.3 g
Ingredients
Total 17- Pizza dough
50 g - Sun-dried tomatoes
56 g≈ 1/3 cup - Ricotta cheese
9.45 g≈ 2 tsp - Chili flakes
to taste≈ 1.5 tsp - Extra virgin olive oil
50 ml≈ 3.5 tbsp - Mint
6 g≈ 2 sprig - Green basil
10 g≈ 2 stalk - Black peppercornsмолотый
to taste≈ 1.5 pcs - Garlic
1.2 g - Capers
8.1 g≈ 2 tsp - Cornichons
44 g≈ 3/4 pcs - Green chili pepper
9 g - Parsley
10 g≈ 3.5 sprig - Pine nuts
8 g≈ 2.5 tsp - Red wine vinegar
0.4 ml - Dijon mustard
3 ml≈ 2/3 tsp - Salt
to taste
Instructions
- 1
Step 1
Roll out the dough and place it on a baking sheet greased with olive oil.
- 2
Step 2
Preheat the oven to 200 degrees.
- 3
Step 3
Prepare the salsa verde sauce. Mix chopped garlic, capers, cornichons, thinly sliced green chili pepper without seeds, a handful of mint and a handful of basil (reserving the same amount for finishing), red wine vinegar, pine nuts (setting aside a handful), Dijon mustard and half a cup of olive oil.
Blend until it reaches a thick paste consistency. Spread the dough with 2–3 tablespoons of sauce.
- 4
Step 4
Spread the ricotta and sun-dried tomatoes over the sauce, sprinkle with red chili flakes.
Bake in the oven for 15–20 minutes until the dough is ready.
- 5
Step 5
While the pizza is baking, mix the remaining olive oil with the sauce until it reaches a more liquid, but not watery consistency.
- 6
Step 6
When the pizza is ready, sprinkle it with fresh mint, basil, pine nuts, salt and black ground pepper.
Pour the sauce on top and serve immediately.
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