Chicory and Pear Pizza

1. artichoke hearts drain well and chop coarsely. Finely grind with sour salt, whipping cream, pepper, oregano and nutmeg.

Rinse pears, quarter, core and cut into narrow wedges. Cut chicory in half, remove stem and cut chicory into strips.

3. line baking sheet with parchment paper, lay out 4 tortilla patties on top and spread with half of the artichoke cream. Top with half of the chicory and pears. Sprinkle with salt and pepper. Sprinkle with half of the Emmentaler. Bake in hot oven at 200 °C (gas 3, convection oven not recommended) for 8-10 min. Bake 4 more pizzas with the remaining ingredients.

4. pluck rosemary needles from the branches, peel and chop garlic. Heat oil in a frying pan, roast garlic and rosemary in it for 3 min over medium heat. Spread evenly on the pizzas. Coarsely crush pink pepper and sprinkle over the pizzas.

Nutritional values

Fat in g: 19

Carbohydrates in g: 55

Preparation time

60 min

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