Pizza with Belgian endive is a delicacy to enjoy on any occasion. Belgian endive, with its delicate and slightly bitter flavor, pairs perfectly with the freshness of the peeled tomatoes and the sweetness of the prosciutto crudo. To complete the dish, a drizzle of olive oil and a splash of cream make this pizza even more irresistible. Making 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, which are the most bitter
In a pan, heat two tablespoons of oil and wilt the chopped onion and garlic in it
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 has completely wilted, add the cream, stir, let it thicken and turn off the heat
In a baking tray lightly oiled or lined with parchment paper, roll out the risen dough, spread the endive mixture over the surface and bake in a preheated oven at 220 degrees for 20 minutes
As soon as you take the pizza out of the oven, arrange the slices of ham 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 variation of the classic Margherita pizza, enriched by the freshness and crunchiness of Belgian endive
Italia
| 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 |
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