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the finished pizetta on a serving plate
  • mains

Pizetta primavera

This Pizetta is made with an almond meal base

Spring is such a fabulous time of the year for my vegetable garden. Everything is bursting out of the ground looking so full of health and irresistable.

The artichokes and rugula were literally winking at me as I was weeding around them. I had bought some beautiful mini asparagus at the market, so I decided to make this delicious spring pizetta. As the base is made with almond meal and my own duck eggs, it is richer than a normal pizza. The goats cheese makes a slightly sharp contrast to the sweetness of the asparagus and the bitter greens.

This recipe is for 4 people

  • Ingredients
  • for the base:
  • 200gr almond meal
  • 2 organic duck eggs ( or chicken eggs)
  • 3 tablespoons grated Parmigiano
  • 2 tablespoons of olive oil
  • 1 teaspoon ground cumin, salt and pepper
  • for the topping:
  • 300gr soft goats cheese
  • 2 small bunches of mini asparagus
  • 2 big handful of rugula, chopped
  • 1 artichoke cleaned and thinly sliced
  • 3 tablespoons of grated Parmiggiano
  • a little olive oil to drizzle over the pizzetta
  • 1 chilli, filament and some seeds removed and thinly sliced
  • salt and pepper to taste
  1. pre heat oven to 160˚

  2. put all the ingredients for the base in a food processor and wizz

    base ingredients in a food processor
  3. butter a 23 cm spring form and press the almond paste with your hands evenly

  4. with a fork prick all around the base

  5. bake in the pre heated oven for 15-20 minutes, until golden

    baked golden crust
  6. let it cool

  7. in the meantime grill the asparagus on your griddle for a few minutes

    asparagus on griddle
  8. spread the goats cheese on the cooled base followed by the rugula

    the cooked base covered half with the goats cheese and half with rugula
  9. then add the artichokes and asparagus

  10. add a little salt and pepper followed by the parmiggiano

    pizetta with vegetables and Parmiggiano
  11. add the sliced chilli and a drizzle of olive oil and serve

    finished pizetta with chilli and olive oil drizzle
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