A delicious, light pizza with a Mediterranean flavour!
Enjoy this pizza while imagining yourself relaxing in the sun on the shores of the Mediterranean!
Lightness, fiber and prebiotics:
Artichoke, Olive oil, ricotta and parmesan are all featured in this pizza on a nutritious buckwheat-based crust.
Artichoke is a vegetable prebiotic, often mistakenly forgotten! If you don't like artichokes, it's probably because you haven't prepared them properly!
Read this article to learn more about this vegetable and some tasty tips for incorporating it into your menu: Summer plants and digestive health
Mediterranean pizza
Servings: 4
Ingredients
Buckwheat crust
- 1 t. (250 ml) buckwheat flour
- 1 t. (250 ml) plain almond drink
- ¾ cup (180 ml) water
- ½ tsp (2.5 ml) baking powder
Mediterranean garnish
- 2 tsp (10 ml) of canola oil
- 1 onion sliced
- 1 container (284g) 284 g organic spinach (equivalent to 9 to 10 cups of raw spinach)
- 2 cans (398 ml each) artichoke hearts rinsed and drained
- 1 t. (250 ml) ricotta cheese, light
- ⅔ t. (160 ml) black olives, pitted, rinsed and drained
- ½ t. (125 ml) grated Parmesan cheese
- 1 t. (250 ml) cherry tomatoes, sliced
Instructions
- Preheat oven to 205°C (400°F).
- In a bowl, combine buckwheat pancake ingredients. Let stand 15 minutes.
- Meanwhile, heat half the oil in a skillet over medium heat. Cook onion for 2 to 3 minutes, until translucent.
- Add spinach and cook, stirring, for 1 to 2 minutes, until spinach has wilted. Transfer to a bowl and set aside.
- Quarter the artichoke hearts and set aside.
- In the same pan, heat the remaining oil over medium heat. Pour in a quarter of the pancake batter, tilting the pan in all directions to cover the bottom. Cook for 1 minute, until golden around the edges. Turn over and cook for a further 30 seconds. Repeat with remaining batter to form four crêpes.
- Place crêpes on two baking sheets lined with parchment paper. Cover with ricotta. Garnish with spinach mixture, artichoke hearts and olives. Sprinkle with Parmesan cheese.
- Bake for 7 to 8 minutes. Add cherry tomatoes to pizzas and continue baking for 7 to 8 minutes, until Parmesan cheese is golden brown. Season with pepper.
Notes
Recipe by the Épithélia team,
This pizza low in FOMDAP you might like :
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English