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January 15, 2019.Floortje.0 Likes.0 Comments

The food industry is a gigantic pollutor. It’s a combination of the methane gasses cows release in the atmosphere and the ridiculous amounts of water used in meat farms. But many of us still feel a craving for it. So this Tuesday night, we’ll change it up to a sustainable, somewhat vegetarian, yet delicious dinner. Pizza, anyone?

Check here what we whipped up last week!

Ricotta and squash blossom pizza

There’s nothing better than pizza. Honestly, if I could, I’d marry one. There are just two things with it. One: a pizza isn’t all that healthy due to the high concentration of unsaturated fats. Second: the good ones – in my humble opinion – are packed with meat toppings. That’s why I found a recipe on The Little Picurian that’s made my mouth water and I couldn’t wait to share it with you! This recipe is courtesy of Maryanne Cabrera.

Starting of with the dough

You will need:
2 teaspoons of dry yeast
– 1 teaspoon of granulated sugar
– 350 ml of warm water
– 600 ml of bread flour
– 250 ml of all-purpose flour
– 2 teaspoons of salt
– 2 tablespoons of olive oil
– 1.5 tablespoons of honey

So let’s start with the dough! It’s the base of any good pizza. Now, instead of making a thing crispy bottom, we’re going for a nice and sturdy pie. Start of by whisking the yeast, sugar, and warm water together in a small bowl, until it’s foamy.

Squash blossom and pesto pizza sustainableSource

Then, add the all-purpose flour in a bigger bowl and add the mixture of yeast and sugar. Add the salt as well. Grab a mixer and mix everything together. A low speed is fine.

Add the honey and olive oil and gradually add halve a table spoon to the mixture until the dough forms up to become a nice and smooth ball. Slightly grease the dough with some olive oil and place a kitchen towel over the bowl. Let the dough rest for an hour.

Green pizza sauce

You will need:
– 500 grams of fresh basil leaves
– 300 grams of toasted wallnuts, roughly chopped
– 300 grams of finely grated parmesan cheese
– 4 garlic cloves
– 1 teaspoon of fresh squeezed lemon juice
– 350 ml of olive oil
– salt and pepper

Looking at the ingredients you might be guessing what this is going to become. Yep, it’s going to be pesto. It’s rather easy to make. Toast the wallnuts, then put everything in a food processor. Let it mix until it’s become pesto. Slowly add some olive oil to form the mixture. Voilà.

Squash blossom and pesto pizza sustainableSource

Toppings, toppings, toppings!

You will need:
– a halve zucchini
– 6 squash blossoms, stamens removed
– 3 tablespoons of your homemade pesto
– 350 grams of shredded mozarella
– 300 grams of fontina
– 300 grams of milk ricotta
– Grated nutmeg

Preheat the over to 220º degrees Celcius and put a skillet on the stove. Sauté the squash blossoms and zucchini on a medium heat. You only want the veggies to become soft, don’t let them burn.

Remove the veggies and grease the pan with olive oil. Push down the dough to fit the bottom of the skillet. Leave a small border around the dough and the pan, you don’t want the sides to get stuck to the inside of the skillet.

Squash blossom and pesto pizza sustainableSource

Apply on a nice layer of pesto. Sprinkle the dough with the cheeses and you could add a little more pesto if you like. Now, put on the zucchini and squash blossoms, while also applying the milk ricotta and mozerella. Also, be careful that you don’t burn the underside of the pizza. Put the stove to a low to medium heat. Remove the pizza after you see little bubbles in the dough.

Remove the pizza from the skillet and let sit in the oven for at least eight to twelve minutes. Keep a close eye on the pizza, don’t let your hard work go to waste. Take it out the oven and enjoy your super healthy pizza!


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