80g Grand Fermage thick crème fraîche (light or full fat)
5 kale cabbage leaves
5 button mushrooms
5 slices of IQF 42mm ripened goat’s cheese
1 small pear
Handful of fresh spinach leaves
Handful roasted hazelnuts and walnuts
1 dash of maple syrup
1 tbsp brown sugar
Salt and pepper
1 ball of pizza dough
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Preheat the oven to 250°C.
Chop the spinach leaves and mix with the Grand Fermage thick crème fraîche. Season. Cut the pear into quarters and caramelise them in a pan with a knob of butter and teaspoon of sugar. Cut the squash into small cubes, finely chop the mushrooms and chop the kale leaves. Season the mushrooms and fry in a hot pan, then remove from the pan and repeat with the butternut squash.
Roll out the pizza dough into a 20cm disc and set on a lightly oiled baking tray.
Spread the spinach cream over the pizza. Sprinkle with the Maestrella grated mozzarella and bake in the oven for 2-3 minutes to melt the cheese.
Remove the pizza from the oven and top with the caramelised pears, butternut squash, mushrooms and IQF 42mm goat’s cheese slices. Return to the oven for 10 minutes.
Before serving, add the kale leaves, drizzle the pizza with maple syrup and sprinkle with the crushed ha-zelnuts and walnuts.
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