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Italian-style white pizza - iced cucumber soup
You can replace the mustard with tapenade or pesto.
Ingredients - for 4 people
- 1 homemade pizza dough
- 250g cherry tomatoes
- 1 courgette
- 1 feta cheese
- 60g rocket
- 1 cucumber
- 2 cottage cheeses
- A few sprigs of mint
- 1 tablespoon mustard
- olive oil
- Cream or balsamic vinegar
- Salt and pepper
Preparation
- Roll out the pizza dough on a baking tray lined with baking paper. Using a knife, score the dough with a few ridges. Sprinkle with salt and pepper. Place in the oven for 8-10 minutes, watching and adjusting according to your oven: it should not be overcooked, but should remain white and tender.
- Meanwhile, peel the cucumber, cut it down the middle and remove the seeds (optional), cut it into chunks, place in a salad bowl, add the fromage frais, mint, salt and pepper and blend in a food processor or hand blender to obtain a velouté. Place in the freezer while you prepare the pizza.
- Wash the courgette and cut into long strips using a vegetable peeler. Wash the cherry tomatoes and halve. Dice the feta cheese.
- Remove the pastry from the oven. Brush it with mustard (not too much if it's strong), divide between the rocket, the courgette strips forming tendrils, the cherry tomatoes and the feta cheese. Season with salt and pepper. Drizzle with olive oil and balsamic cream (or vinegar). Serve with iced soup.
