Preparation time: 60 minutes
Cooking time mini pizzas: 15 minutes + 30 minutes
Shock freezing time: 80 minutes
Ingredients for 8 people
1 small cauliflower
3 small potatoes
150 gr of gruyere
600 gr of turnip greens
1 clove of garlic
80 gr of fresh goat cheese
3 tablespoons of sliced almonds
100 gr of Portobello mushrooms
Extra virgin olive oil
Salt and pepper
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.
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).
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.
If necessary, you can regenerate the pizzas, still frozen, directly in the hot oven at 180ºC for about 15 minutes.