Carotte tops and goat cheese pizzetta

26 January 2017

A while ago we came accrocs a very interesting book by Clement Catz about vegetarian and vegan food. It had many recipes of course but also tips and lessons on the whole lifestyle that evolves around this kind of food. We learned alot about how to germinate seeds, how to make our own kefir and how to limit our food waste to a minimum. So we though we’de share one of our findings in this very useful book with you.

Vegetarian pizzetta with carrot tops, fresh goat cheese and pistachio

Ingredients (for 2)
  • 125g Flour
  • 1 Tsp Baker’s yeast
  • 1/2 Tsp Ground coriander
  • 75ml Warm water
  • 2 Tbsp Olive oil
  • About 15 carrot tops
  • 150g Fresh goat cheese
  • 1 Tbsp Crushed pistachios
  • 1 Tsp Pink peppercorns
  • Salt and pepper


Prepare the pizza dough: mix the flour with the yeast, ground coriander and salt.



Add 75ml of lukewarm water. Knead by adding olive oil, until a ball of paste is not sticky and supple.


Cover with a cloth and let it rest for 1 hour.

laisser reposer pâte sous torchon


Divide the dough in half and spread on parchment paper.


Pre-cook dough for 5min at 180°C.


Add the goat cheese and the carrot tops.


Place the pizzattas in the oven for another 10 minutes.


Sprinkle  pistachios, pink peppercorns, salt and pepper.

No more food waste from now on 😉

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