Healthy pizza

Tagliatelle Parma


    • 100 gr of almond floor
    • 100 gr of Parmigiano
    • 200 gr passata 
    • 2 eggs 
    • Olive oil 
    • Salt & pepper
    • Provencal herbs




Without a doubt one of the best pizza's I ever ate! 

Mingle 50 gr of Parmigiano with the almond floor and the 2 eggs. 

You will obtain a wet dough. Make 2 equal balls out of it and put them on a baking plate covered with baking paper. Put another sheet of baking paper on top of it and flatten the ball into a pizza shaped round. 
Do the same thing for the second pizza. 

Put in an oven of 180 degrees during 10 minutes or until the dough is golden brown. 

In the meantime mingle the passata together with some olive oil and Provencal herbs. 

Put the passata on top of the pizza. You can top with whatever you like afterwards. I usually eat it just with the passata and Provencal herbs, but for my husband I make it a Salami picante pizza. 

Finish with the rest of the Parmigiano and put them back in the oven until the cheese is melted (about 5 minutes). 

Once out of the oven, finish with some fresh basil or other herbs you like et voilà! 

All credits for this recipe goes to my alltime kitchen hero Pascale Naessens :-) 

Buon Appetito!

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