This speed pizza is a perfect meal after an intense training session: good, hot food, but ready in a flash. Naturally, you could make the cauliflower crust yourself, but you can now find them in your local supermarket. However, this recipe does call for homemade pesto as well as burrata cheese, which is a mixture of mozzarella and cream. Check out the recipe!
1 cauliflower pizza crust ½ ball plant-based burrata ½ courgette handful of pomegranate seeds 1 tsp. oregano olive oil
Spinach pesto: 100 g spinach 50 g pine nuts 50 g Plant-based parmesan cheese 3 tbsp. olive oil 1 clove of garlic
Preheat the oven to 200°C. Grate the courgette into ‘noodles’ using a cheese grater. Sprinkle oregano over the pizza crust. Then place pieces of burrata and the courgette noodles on the crust. Drizzle with a little olive oil, and salt and pepper to taste. Place the pizza in the oven (follow the instructions on the packaging).
While that is baking, prepare the pesto. Briefly toast the pine nuts in an ungreased frying pan - taking them out in time so they don't burn! Then blitz the spinach, pine nuts, Parmesan cheese, olive oil, and garlic in the food processor until creamy.
Remove the pizza from the oven, sprinkle with pomegranate seeds, spread with pesto, and add more bits of burrata if desired. Enjoy!