Green Garden Pizza with Ricotta and Tofu
A healthy pizza; is that possible. I guess it is. This Green Garden Pizza with Ricotta and Tofu is light, crunchy because the vegetables are not fully cooked and a surprising flavor. It is usually the cheese that makes a pizza heavy, this one only has ricotta and tofu.
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Servings: 2 people
Ingredients
- 1 round flatbread approx. 10 inches
- 2/3 cup ricotta
- 2 tablespoons milk
- 1 cup green asparagus
- 3 spring onion
- 1/4 cucumber
- salt and pepper
- 4 ounces tofu
- parsley
Instructions
- Heat the oven to 425 degrees F. Place the flatbread on a baking sheet.
- Mix ricotta and milk and season with salt and pepper.
- Clean and cut the asparagus and fill 1 cup; give preference to the top parts. Use the rest for another recipe.
- Clean and cut the spring onions in small pieces and wash them.
- Slice the cucumber paper since; use a mandoline.
- Chop the parsley and cut the tofu in small dice.
- Build the pizza. Spread the ricotta over the bottom, leaving approx. 1/2-inch border.
- Divide each vegetable over the ricotta, and do the same with the tofu.
- Sprinkle with salt and pepper and top with parsley.
- Slide baking sheet in the oven and bake for 7-8 minutes.
Nutrition
Calories: 278kcal | Carbohydrates: 20g | Protein: 18g | Fat: 14g | Saturated Fat: 7g | Sodium: 189mg | Fiber: 3g | Sugar: 3g
Nutrition information is automatically calculated, so should only be used as an approximation.
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