Put 100 grams of rucola, 2 garlic cloves, 1 spicy little pepper in a small blender. Add some olive oil to obtain a smooth, bright green pasta. Taste, add pepper and salt. Spread the rucola pesto on a rectangular puff pastry. Finish with 250 grams of halved cherry tomatoes and some dried oregano. Put in the oven at 180° for 20 mins. Remove the tray out of the oven. Spread 200 grams of lucious burrata or buffalo mozzarella. Grill another 5 mins in the oven at 250°. Serve with spicy oil. Enjoy pizza and movie.
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Doc V's Healthy Kitchen 
Veerle, My mouth waters when I read your recipes. When you write “a spicy little pepper,” what should I use? A fresh pepper, or dried pepper flakes? Time to get back into to the kitchen…… Kathy Sent from my iPhone
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Hi Kathy. How nice that my recipes inspire you. I prefer fresh pepper, but flakes or even normal pepper can be used as well. In Italy there is no wide choice. I am sure that you will find more varieties. Enjoy cooking!
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