Ingredients
- 1 roll of puff pastry
- 125 ml crème frache
- 1 zucchini, shaved into ribbons
- 100 gr brie
- handful of pistachios, peeled and coarsely chopped
- 2 tbsp honey
- salt and pepper
Preparation
- Roll out the puff pastry and fold the edges. Spread the puff pastry with crème frache.
- Divide the courgette ribbons over the puff pastry and place pieces of brie in between. Season with salt and pepper.
- Place the baking sheet on the pizza stone, put the lid on the barbecue and bake the pizza over medium heat for 10 to 15 minutes until golden brown.
- Before serving, sprinkle the pistachios over the pie and drip the honey over it.
Additional requirements:
- pizza stone
- cheese grater