Asparagus, Pistachio Pesto and Ricotta Gozleme.
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Half Baked Harvest · by Tieghan Gerard★ 3.0 (2)

Asparagus, Pistachio Pesto and Ricotta Gozleme.

NUTRITION · PER SERVING45M COOK
CAL 17%·PRO 21%
CARBS 32G39% OF CAL
7G FIBER1G ADDED4G INTRINSIC20G OTHER5G TOTAL SUGAR
FAT 18G50% OF CAL
3G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Turkish-style folded pastry filled with asparagus, pistachio pesto, and ricotta cheese, grilled until warm. Similar to a calzone but filled with fresh vegetables and herbs. A vegetarian main with vibrant Mediterranean flavors.

mainmediterraneanvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 teaspoon active dry yeast
  • 1/2 teaspoon honey (use sugar for vegan variation)
  • 3/4 cup warm water
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 cups fresh basil
  • 1/4 cup fresh mint
  • 1/2 cup parmesan (grated (use nutritional yeast for vegan variation))
  • 1/3 cup roasted pistachios
  • 1 clove garlic
  • 1/3 cup olive oil (plus more for drizzling and brushing)
  • salt and pepper (to taste)
  • pinch of crushed red pepper flakes
  • 1 bunch asparagus (ends trimmed)
  • 6-8 ounces ricotta cheese (omit for for vegan variation)
  • 4-6 ounces fontina cheese (shredded (omit for vegan variation))
  • 1 tablespoon lemon zest
  • fresh tomatoes and arugula (for serving)
PREP
30M
SODIUM
680MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.