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Cauliflower Crust Pizzas With Zucchini And Cavolo Nero
DONNA HAY15Ingredients
55Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 3/4 cup low fat ricotta
- 1 tsp. grated lemon rind (finely)
- 1 Tbsp. milk
- 1/4 cup finely grated Parmesan (plus extra to serve)
- 100 grams cavolo nero (baby, (Tuscan Kale) Leaves)
- 1 zucchini (courgette, thinly sliced)
- 12 anchovies (white)
- 2 tsp. extra virgin olive oil
- 1/4 tsp. chilli flakes (dried)
- 600 grams cauliflower florets (roughly chopped)
- 3/4 cup hazelnut meal (ground hazelnuts)
- 1/4 cup finely grated Parmesan
- 3 eggs (lightly beaten)
- sea salt
- cracked black pepper
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