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White pizza with truffle seaweed, blue cheese and pear

blue cheese and pear pizza
A must-try for pizza aficionados! Truffle seaweed has a uniquely rich flavour that is enhanced when paired with fatty, creamy foods, which makes it an absolute dream topping for this white pizza. Any blue cheese will work with this recipe, but we like Kraftkar, a blue cheese from Western Norway which was named world champion at the 2016 World Cheese Awards, besting over 3,000 competitors from all over the world. The pear adds a lovely hit of sweetness to counterbalance the saltiness of the other ingredients. The combination of this award-winning cheese, and our truffle seaweed – favoured by Michelin starred chefs from all over Europe – make this pizza a truly decadent treat.
This recipe serves 4
Cooking time: 30 minutes

Ingredients:

100g creme fraiche
2 cloves of minced garlic
Juice of 1 lemon
50g Kraftkar, or similar blue cheese
1 pear
1 potato, sliced thinly
Handful of pine nuts
Pinch of Truffle Seaweed Salt

Directions:

1)
Generously spread creme fraiche on your pizza base.
2)
Cover the pizza with minced garlic, lemon juice, and season with salt and pepper.
3)
Add the sliced pear, thinly sliced potatoes, and pine nuts.
4)
To finish your pizza top with crumbled Kraftkar and season with Truffle Seaweed Salt.
5)
Preheat your oven to 200°C and bake your pizza for 15 to 20 minutes. Serve and enjoy.

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Recipe product

A blend of truffle seaweed and Norwegian sea salt. The unique flavour of truffle seaweed is not one to be missed!
15.15
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