Vibrant Veggie

Vibrant Veggie
    For the basil pesto:
  • Blanch the basil leaves for 30 seconds in simmering water, drain and dip the leaves in a bowl of ice water to stop cooking. Put the drained basil leaves in a blender along with hard cheese of choice, pine nuts, garlic clove and the olive oil. Mix until you reach a nice consistency. Add salt to taste, and more olive oil if necessary. Store in fridge.
  • For the lemon cream cheese:
  • Put 200 g of cream cheese in a bowl and drizzle with lemon juice. Whisk well until you get a smooth cream. Transfer to a piping bag and store in fridge.
  • For the pizza:
  • Cut the zucchini with a mandoline slicer, and make thin slices length-ways. Next, use the mandoline to slice the purple and pink radishes thinly.
  • With a knife, cut the white radishes into quarters. Brush all the vegetables with olive oil and store in fridge if not using straight away.
  • To make the pizza, spread the dough, and then add tomato sauce and mozzarella. Bake for 60-120 seconds at 400°C in a professional pizza oven.
  • Swiftly while the pizza is hot, make nice rolls with the zucchini, and fill with cream cheese. Make flowers using the radishes and fill with cream cheese to make a flower bud. Place colour-wise on pizza, and add the small white radishes in quarters.
  • Next, dot cream cheese all over the pizza and finish off adding lemon zest and droplets of basil pesto.