Recipe
Boursin Cheese and Sun-Dried Tomato Pizza
Fifteen minutes, five layers, no dough-making: a ready pizza crust spread with pesto, dotted with creamy Boursin, then topped with sun-dried tomatoes, salami and roasted red pepper under a blanket of mozzarella. The Boursin melts into garlicky-herbed pockets that do the work of a composed sauce. Weeknight pizza for four that eats like an antipasto board.
Ingredients
1 | large plain pizza crust (i.e. pizza base) |
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1 -2 | tablespoons basil pomodoro pesto sauce or basil pesto |
80 | grams Boursin cheese |
45 | grams sun-dried tomatoes (or semi-dried) |
45 | grams roasted red peppers (approximately) |
4 -6 | slices hot salami (cut into quarters) |
1⁄4 | cup mozzarella cheese |
Instructions
| 1. | Begin by spreading the basil pomodoro pesto sauce over the large plain pizza crust. |
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| 2. | Evenly distribute the quarters of hot salami over the pizza. |
| 3. | Roughly chop the sun-dried tomatoes and roasted red peppers, then distribute them evenly over the pizza. |
| 4. | Crumble the Boursin cheese and scatter it over the pizza. |
| 5. | Sprinkle the mozzarella cheese sparingly over the pizza. |
| 6. | Transfer the pizza to a preheated Pizza Maker machine or a very hot oven. Cook until the crust is crisp and golden, rotating it 180 degrees halfway through the 8 to 10 minutes cooking time to ensure even cooking. |
| 7. | Once the pizza is ready, remove it from the oven, cut it into pieces, and serve immediately. |
Nutrition facts
The following values are based on a single serving of this recipe.
| Calories | 239.8 kcal |
| Protein | 13 g |
| Fat | 15.4 g |
| Carbohydrates | 14.7 g |
| Fiber | 3 g |
| Sugar | 9.4 g |
Published on Jul 23, 2024 by Luminița