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Ingredients
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1 1/2 cups
flour
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4 tablespoons
olive oil
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1/3 cup
water (approximately)
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1/2 teaspoon
salt
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1
bunch carrots, leafstalks only
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1
bunch radicchio, leafstalks only
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Breadcrumbs
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100 milliliters
soy cream
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1 teaspoon
pesto
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Fresh mozzarella
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Pine nuts
Directions
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For the dough, mix together flour, salt and olive oil. Add water gradually and knead by hand in order to form a ball. Add more water or flour if needed.
Roll out the dough on a floured space and arrange in your pie plate covered with parchment paper.
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Remove the leaf stalks and cut them into small pieces (keep the vegetables for another recipe). Wash them well and blanch in salted water for about a minute. Drain well in order to remove as much water as possible.
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Spread out the breadcrumbs on the dough then arrange the leaf stalks on top.
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In a bowl combine cream and pesto and pour on top of the greens
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Cut the mozzarella into slices and arrange on the pie. Put as much as you like.
Finally sprinkle with pine nuts (again as many as you like)
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Bake for 30 minutes on 350F until dough is cooked and cheese has melted. Just make sure the pine nuts do not burn.
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