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Gluten-free sweet ricotta pizza with blueberries, raspberries and white chocolate
Serves:
2022-05-07
Ingredients
- 2 gluten-free pizza bases (Schar)
- 200g ricotta (Galbani)
- 200g mascarpone (Galbani)
- 2 eggs, beaten (Le Naturelle)
- 1 orange, zested
- 1 tsp vanilla extract
- 3 tbsp. maple syrup
- 1 box fresh blueberries and raspberries
- 25g pistachios, roughly chopped (Lamb brand)
- 100g white chocolate, melted (Lamb brand)
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Method
Start by placing the ricotta, mascarpone, ½ orange zest, maple syrup and vanilla into a food processor and blitz for 5-10 seconds. Spread this mixture over the 2 pizza bases and arrange the fresh raspberries and blueberries on top. Bake in a hot oven at 200°C for 10-12 minutes or until the filling is set. Remove from the oven, drizzle with the white melted chocolate and decorate with the pistachios and remaining orange zest.
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