PREPARATION OF THE PUREE

Wash the cauliflower, remove the stem and the middle part and keep the tops. Peel the potatoes. Blend the cauliflower and potatoes and cook the puree obtained in the steam oven for 15 minutes (if you do not have the steam oven cook it in a pan for ten minutes). Quickly cool the cauliflower and potato mixture in the Freddy with the function of blast chilling.

TURNIP GREENS AND MUSHROOMS

In the meantime, cut the turnip tops into pieces and sauté in a pan with a little olive oil, 1 clove of garlic, salt, pepper and a pinch of chili pepper. Cut the mushrooms into thin slices and quickly toast the almonds in a pan for a few seconds.

COOKING

Remove the pureed vegetables from the blast chiller, add a pinch of salt, pepper, eggs and grated gruyere and mix well. With the help of a pastry ring of about 10 cm in diameter, form discs 1 cm thick with the puree of vegetables (form them directly over the baking tray covered with parchment paper) and bake them in the preheated oven to 200°C for 30 minutes (until they become crisp).

FINISHING

Decorate the discs with turnips, a few tufts of goat cheese, a few slices of mushrooms and toasted almonds and bake for another 5 minutes. Serve the pizzas warm.

FREEZING AND STORAGE

If you do not eat the pizzas immediately you can safely deep-freeze them in Freddy just baked, using the function of shock freezing for 80 minutes. Then you can store them in the freezer inside a container or a food bag.

REGENERATION

If necessary, you can regenerate the pizzas, still frozen, directly in the hot oven at 180ºC for about 15 minutes.