Pizza with Belgian endive is a delicacy to enjoy on any occasion. The Belgian salad, with its delicate and slightly bitter flavor, pairs perfectly with the freshness of the peeled tomatoes and the sweetness of the cured ham. To complete everything, a drizzle of olive oil and a splash of cream make this pizza even more irresistible. Preparing it is simple and quick, but the result is a true feast for the palate.
Clean and wash the salad discarding the central cone and the small leaves that are the most bitter
In a pan, heat two tablespoons of oil and sauté the chopped onion and garlic
Add the peeled tomatoes cut into pieces and the endive
Cover and cook for 10 minutes
Salt and continue cooking for another 20 minutes, adding a bit of hot water if necessary
When the endive is completely wilted, add the cream, mix, let it thicken, and turn off the heat
In a lightly oiled or parchment-lined baking tray, spread the risen dough and distribute the endive mixture on top, then bake in a preheated oven at 220 degrees for 20 minutes
As soon as you take the pizza out of the oven, place the slices of ham on the hot surface and serve immediately
Pizza pan
Knife
Cutting board
Store in the refrigerator in an airtight container for a maximum of 2 days
Pizza with Belgian endive is a delicious variation of the classic Margherita pizza, enriched by the freshness and crunchiness of Belgian salad
Italy
| Energy (kcal) | 105.53 |
| Carbohydrates (g) | 18.5 |
| of which Sugars (g) | 0.98 |
| Fat (g) | 1.68 |
| of which Saturates (g) | 0.63 |
| Protein (g) | 5.1 |
| Fiber (g) | 2.46 |
| Sale (g) | 0.32 |
