Pizza margherita à la mozzarella fraîche
avec échalotes et maïs noirci
Nous transformons la classique pizza margherita en ajoutant du maïs sucré. Celui-ci se marie parfaitement avec la mozzarella crémeuse et la sauce tomate, pour une pizza qui impressionnera toute la tablée!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
125 g
Mozzarella fraîche
(Contient Lait)
2 pièce(s)
Pain plat
(Contient Soya, Lait, Blé Peut contenir Gluten, Moutarde)
113 g
Maïs en grains
1 pièce(s)
Échalote
½ tasse(s)
Sauce marinara
(Peut contenir Poisson, Sésame, Oeuf, Crustacés, Sulfites, Moutarde, Soya, Lait, Blé)
½ cs
Moutarde de Dijon
(Contient Moutarde Peut contenir Poisson, Lait, Sésame, Oeuf, Blé, Crustacés, Soya, Gluten, Sulfites)
56 g
Mélange printanier
4 g
Flocons de piment
(Peut contenir Sulfites, Noix, Moutarde, Soya, Lait, Sésame, Triticale, Blé, Arachides)
1 pièce(s)
Mini concombres
7 g
Basilic
1 cs
Vinaigre balsamique
(Contient Sulfites)
Pas inclus dans votre livraison
4 cs
Huile*
0.13 cc
Sel et Poivre*
½ cc
Sucre*
Informations nutritionnelles
Ustensiles
Instructions
Wash and dry all produce.* On a baking sheet, arrange half the naan. (NOTE: It's okay if they overlap!) Toast, in middle of oven, until golden-brown, 1-2 min per side. (TIP: Keep an eye on naan so that it does not burn!) Repeat with remaining naan. Set aside.
Meanwhile, peel, then cut shallots into 1/8-inch slices. Heat a large non-stick pan over medium heat. When pan is hot, add 2 tbsp oil, then shallots. Cook, stirring often, until softened, 3-4 min. Meanwhile, cut mozzarella into 1/4-inch slices. Season with salt and pepper. Cut cucumbers in half, lengthwise, then into 1/2-inch thick half moons.
When shallots are done, transfer to a plate and set aside. Increase heat to medium-high, add 2 tbsp oil, then corn, to the same pan. Cover and cook, stirring once halfway through cooking, until dark golden-brown, 4-6 min.
Spread pizza sauce over each naan. Top with mozzarella slices. Divide corn, shallots and 1 tsp chili flakes between naan. (NOTE: Reference Heat Guide in Start Strong.) On the same baking sheet, add half the pizzettes. Toast, in middle of oven, until toppings are warmed through, 3-4 min. Transfer broiled pizzettes to a plate. Repeat with remaining pizzettes.
Meanwhile, thinly slice basil leaves. In a large bowl, whisk together mustard, vinegar, 1 tsp sugar and 4 tbsp oil. Season with salt and pepper. Add spring mix and cucumbers. Toss together.
Sprinkle basil leaves over pizzettes, then divide between plates. Serve with salad alongside.