Edible flowers lend a delightful sweet, fresh, or spicy flair to any dish. This expert recipe for cream cheese pizza adorned with vibrant flowers elevates the classic with garden-fresh elegance.
Prep time: 35 minutes | Rising time: 1.5 hours
Ingredients (Serves 4)
- ½ cube fresh yeast (21 g)
- Pinch of sugar
- 400 g flour, plus extra for dusting
- 1 tsp salt
- 400 g natural fresh cream cheese
- 100 g sour cream
- 2 egg yolks
- 125 g grated Parmesan cheese
- Handful fresh wild herbs (pimpernel, arugula, purslane, hyssop)
- Handful edible flowers (violets, cucumber herb, nasturtium)
- Baking trays lined with parchment paper
Instructions
- Crumble the yeast into a mixing bowl and stir smooth with the sugar and 200 ml lukewarm water. Add the flour, 4 tbsp olive oil, and salt. Knead by hand into a smooth dough. Shape into a ball, cover, and let rise in a warm spot for 1 hour.
- Preheat the oven to 240°C with baking trays inside.
- Mix half the cream cheese with sour cream, egg yolks, and half the Parmesan. Season with salt and pepper.
- Divide dough into 4 balls. Roll each into a 22 cm pizza base on a floured surface. Place on parchment and spread with cream cheese mixture.
- Bake on hot trays in the convection oven for 10-15 minutes until golden.
- Remove from oven, sprinkle with remaining Parmesan, dollop with leftover cream cheese, and garnish with herbs and flowers.
Discover more flower-infused recipes in the August issue of Santé, available now.
