Dandelion Green Pesto, Fresh Fig and Gorgonzola Pizza with Prosciutto.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thin-crust pizza topped with homemade dandelion-basil pesto, fresh figs, gorgonzola, prosciutto, and edible flowers. A sophisticated Italian pie balancing sweet fruit with salty cured meat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup warm water
- 1 1/2 teaspoons active dry yeast
- 1 1/2 cups flour
- 1 1/2 teaspoons salt
- 2 cups fresh dandelion greens (you can sub arugula if needed)
- 1/2 cup fresh basil
- 1/2 cup toasted pine nuts or walnuts*
- 1-2 cloves garlic
- 1/3 cup grated parmesan cheese
- 1/3 cup olive oil + more if needed
- salt (to taste)
- 8-12 fresh figs (quartered)
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 6 ounces fontina cheese
- 6 ounces gorgonzola cheese (crumbled)
- 6 ounce thin sliced prosciutto
- edible flowers (for serving)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 3105mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 595mg
- Calcium
- 667mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 3105MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.