Broccoli & goat’s cheese pizzettes served on a board

Broccoli & goat’s cheese pizzettes

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Prep: 15 mins Cook: 15 mins


Serves 2

Create something different for dinner during the week with the help of shop-bought pizza dough, broccoli, goat's cheese, courgette and red chilli

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal755
  • fat41g
  • saturates24g
  • carbs72g
  • sugars10g
  • fibre6g
  • protein21g
  • salt2.8g
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  • 120g long-stem broccoli



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • plain flour, to dust
  • 220g fresh or frozen pizza dough (defrosted if frozen)
  • 3 tbsp mascarpone
  • 1 lemon, zested



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 courgette, peeled into strips (discard the seeded core)



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 60g soft rindless goat’s cheese
  • 1 red chilli, finely sliced
  • olive oil, to drizzle
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Heat the oven to 240C/220C fan/gas 9. Put a baking sheet in the oven to heat up.

  2. Bring a medium pan of water to the boil, add the broccoli and boil for 1 min. Drain and pat dry with kitchen paper.

  3. Lightly dust your work surface with a little flour. Split the dough in half and roll into two oval shapes. Mix the mascarpone and lemon zest together in a bowl. Remove the hot tray from the oven and use a palette knife to transfer the bases onto the baking tray. Spread with the mascarpone and top with the broccoli and courgette, then season with black pepper. Put back in the oven to bake for 10-12 mins or until crisp and golden around the edges. 

  4. Scatter with the crumbled goat’s cheese and red chilli, and drizzle over a little olive oil to finish.

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