A super easy and delicious trout pizza! Topped with luscious crème fraîche dotted with lemon zest, zingy pickled red onion, salty capers, and bright green leaves. To finish, a drizzle of Pesto Princess Basil Pesto and a final crack of black pepper elevates this rich pizza to the next level. What are you waiting for? Dig in!
Trout Ribbon Pizza Bianca
Trout Ribbon Pizza Bianca
with basil pesto & zesty crème fraîche
Hands on Time: 10 - 25 minutes
Overall Time: 15 - 40 minutes
Ingredients:
- Capers
- Creme Fraiche
- Fish
- Green Leaves
- Lemon
- Lemons
- Pesto Princess Basil Pesto
- Pizza Base
- Pizza Bases
- Red Onion
- Smoked Trout Ribbons
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
ALL ABOUT THAT BASE
Preheat the oven to 220°C. Remove the pizza base from the freezer. Carefully slide the base directly onto the oven rack and bake for 7-10 minutes, or until the base is crispy.
PREP STEP
While the pizza is baking, peel and finely slice the onion. In a bowl, combine ¼ of the sliced onion setting aside the remaining ¾ for another meal), the vinegar, a sweetener of choice, and some seasoning. Set aside to pickle. In a bowl, combine the rinsed green leaves, a drizzle of oil, and the juice of 1 lemon wedge.
MORE PREP…
In a small bowl, loosen the pesto with water in 5ml increments until drizzling consistency. In a separate bowl, combine the crème fraîche and the lemon zest (to taste). Loosen with water in 5ml increments until slightly loosened. Drain the pickling liquid from the onion.
YOU WANNA PIZZA ME?
Plate up your crispy pizza base. Smear on the loosened crème fraîche. Top with the green leaves, the drained pickled onion, the trout ribbon pieces, and the drained capers. Drizzle over the loosened pesto. Finish with a final grind of black pepper, a pinch of salt, and a squeeze of lemon juice. Buon appetito, Chef!
INCASE YOU MISSED IT…
UCOOK has a range of frozen Craft Pizzas! If you liked your meal kit pizza, why not try our Sun-dried Tomato, Spinach & Feta Pizza?
Pizza Base - 1
Red Onion - 1
White Wine Vinegar - 10ml
Green Leaves - 20g
Lemon - 1
Pesto Princess Basil Pesto - 15ml
Creme Fraiche - 45ml
Smoked Trout Ribbons - 40g
Capers - 10g
ALL ABOUT THAT BASE
Preheat the oven to 220°C. Remove the pizza bases from the freezer. Carefully slide the bases directly onto the oven rack and bake for 7-10 minutes, or until the bases are crispy.
PREP STEP
While the pizza is baking, peel and finely slice the onion. In a bowl, combine ½ of the sliced onion setting aside the remaining ½ for another meal, the vinegar, a sweetener of choice, and some seasoning. Set aside to pickle. In a bowl, combine the rinsed green leaves, a drizzle of oil, and the juice of 2 lemon wedges.
MORE PREP…
In a small bowl, loosen the pesto with water in 5ml increments until drizzling consistency. In a separate bowl, combine the crème fraîche and the lemon zest (to taste). Loosen with water in 5ml increments until slightly loosened. Drain the pickling liquid from the onion.
YOU WANNA PIZZA ME?
Plate up your crispy pizza bases. Smear on the loosened crème fraîche. Top with the green leaves, the drained pickled onion, the trout ribbon pieces, and the drained capers. Drizzle over the loosened pesto. Finish with a final grind of black pepper, a pinch of salt, and a squeeze of lemon juice. Buon appetito, Chef!
INCASE YOU MISSED IT…
UCOOK has a range of frozen Craft Pizzas! If you liked your meal kit pizza, why not try our Sun-dried Tomato, Spinach & Feta Pizza?
Pizza Bases - 2
Red Onion - 1
White Wine Vinegar - 20ml
Green Leaves - 40g
Lemon - 1
Pesto Princess Basil Pesto - 30ml
Creme Fraiche - 85ml
Smoked Trout Ribbons - 80g
Capers - 20g
ALL ABOUT THAT BASE
Preheat the oven to 220°C. Remove the pizza bases from the freezer. Carefully slide the bases directly onto the oven rack and bake for 7-10 minutes, or until the bases are crispy.
PREP STEP
While the pizza is baking, peel and finely slice the onion. In a bowl, combine ¾ of the sliced onion setting aside the remaining ¼ for another meal, the vinegar, a sweetener of choice, and some seasoning. Set aside to pickle. In a bowl, combine the rinsed green leaves, a drizzle of oil, and the juice of 3 lemon wedges.
MORE PREP…
In a small bowl, loosen the pesto with water in 5ml increments until drizzling consistency. In a separate bowl, combine the crème fraîche and the lemon zest (to taste). Loosen with water in 5ml increments until slightly loosened. Drain the pickling liquid from the onion.
YOU WANNA PIZZA ME?
Plate up your crispy pizza bases. Smear on the loosened crème fraîche. Top with the green leaves, the drained pickled onion, the trout ribbon pieces, and the drained capers. Drizzle over the loosened pesto. Finish with a final grind of black pepper, a pinch of salt, and a squeeze of lemon juice. Buon appetito, Chef!
INCASE YOU MISSED IT…
UCOOK has a range of frozen Craft Pizzas! If you liked your meal kit pizza, why not try our Sun-dried Tomato, Spinach & Feta Pizza?
Pizza Bases - 3
Red Onion - 1
White Wine Vinegar - 30ml
Green Leaves - 60g
Lemons - 2
Pesto Princess Basil Pesto - 45ml
Creme Fraiche - 125ml
Smoked Trout Ribbons - 120g
Capers - 30g
ALL ABOUT THAT BASE
Preheat the oven to 220°C. Remove the pizza bases from the freezer. Carefully slide the bases directly onto the oven rack and bake for 7-10 minutes, or until the bases are crispy.
PREP STEP
While the pizza is baking, peel and finely slice the onion. In a bowl, combine the sliced onion, the vinegar, a sweetener of choice, and some seasoning. Set aside to pickle. In a bowl, combine the rinsed green leaves, a drizzle of oil, and the juice of 4 lemon wedges.
MORE PREP…
In a small bowl, loosen the pesto with water in 5ml increments until drizzling consistency. In a separate bowl, combine the crème fraîche and the lemon zest (to taste). Loosen with water in 5ml increments until slightly loosened. Drain the pickling liquid from the onion.
YOU WANNA PIZZA ME?
Plate up your crispy pizza bases. Smear on the loosened crème fraîche. Top with the green leaves, the drained pickled onion, the trout ribbon pieces, and the drained capers. Drizzle over the loosened pesto. Finish with a final grind of black pepper, a pinch of salt, and a squeeze of lemon juice. Buon appetito, Chef!
INCASE YOU MISSED IT…
UCOOK has a range of frozen Craft Pizzas! If you liked your meal kit pizza, why not try our Sun-dried Tomato, Spinach & Feta Pizza?
Pizza Bases - 4
Red Onion - 1
White Wine Vinegar - 40ml
Green Leaves - 80g
Lemons - 2
Pesto Princess Basil Pesto - 60ml
Creme Fraiche - 170ml
Smoked Trout Ribbons - 160g
Capers - 40g
Woolies Products in this dish
