Pizza with Belgian endive is a delicacy to enjoy on any occasion. The Belgian endive, with its delicate and slightly bitter taste, perfectly matches the freshness of the peeled tomatoes and the sweetness of the prosciutto crudo. To complete it all, a drizzle of olive oil and a splash of cream make this pizza even more irresistible. It's simple and quick to prepare, but the result is a true feast for the palate.
Clean and wash the salad, discarding the central core and the small leaves which 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 little hot water if necessary
When the endive is completely wilted, add the cream, stir, thicken, and turn off the heat
In a baking tray lightly greased with oil or lined with baking paper, spread the leavened dough, distribute the endive mixture on the surface, and bake in a preheated oven at 220 degrees for 20 minutes
As soon as the pizza is removed from the oven, lay the slices of prosciutto on the hot surface and serve immediately
Pizza Tray
Knife
Cutting Board
Store in the refrigerator in an airtight container for up to 2 days
Pizza with Belgian endive is a delicious variant of the classic Margherita pizza, enriched by the freshness and crunchiness of the Belgian endive
Italia
| Energy (kcal) | 72.29 |
| Carbohydrates (g) | 9.63 |
| of which Sugars (g) | 1.7 |
| Fat (g) | 1.97 |
| of which Saturates (g) | 0.49 |
| Protein (g) | 3.53 |
| Fiber (g) | 1.9 |
| Sale (g) | 0.08 |
