Pizza: Trauben, Ricotta und Pinienkerne

als dessert eine interessante variante von jamie oliver.

für 1 pizza:

1/4 portion pizzateig | 1 handvoll weisse (und blaue) trauben | 2 el vanillezucker | 1 el weisswein | 1 kleine handvoll frischer rosmarin, grob gehackt | 1 handvoll pinienkerne | 1-2 el krümmeligen ricotta


die trauben halbieren und in einer schüssel mit zucker und wein mischen. die trauben mit der flüssigkeit auf dem pizzaboden verteilen. die pinienkerne darauf verteilen und den ricotta drüberkrümmeln. die pizza knusprig backen, das dauert etwa 10 minuten.

ich muss sagen, dass ich trauben in ihrem noch kalten zusatand wesentlich leckerer fand, aber vom prinzip her gut, das nächste mal würde ich glaube ich äpfel oder nektarinen oder so was verwenden …

sf | 5.1.2011 | 7 Kommentare

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