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Broccoli pesto pizza

Broccoli pesto pizza

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Rating: 3 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

There's nothing nicer than a fresh pizza, except a fresh pizza smothered in pesto and creamy ricotta!

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal942
fat67g
saturates11g
carbs57g
sugars5g
fibre6g
protein24g
salt1.7g
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Ingredients

Method

  • STEP 1

    Make the dough for the pizza following pack instructions. Knead and pat into a ball. Cut the dough in half and shape into two large discs on a lightly floured surface – use a rolling pin, if you like. Leave to prove on two greased baking sheets covered with cling film for 10-15 mins.

  • STEP 2

    Meanwhile, make the pesto. Bring a large pan of salted water to the boil. Tip in all the broccoli, bring to the boil and cook for 1 min. Drain and cool under cold running water. Transfer to the large bowl of a food processor with the pine nuts, the garlic and some seasoning. Pulse until breaking down, then gradually pour in the oil while the processor is on – the mixture should be the consistency of pesto. Season to taste, then set aside.

  • STEP 3

    Heat oven to 220C/200C fan/gas 6. Spread the broccoli pesto over both bases, leaving a 2cm edge for the crust, and drizzle with a little olive oil. Bake for 25 mins or until the base is golden and cooked through.

  • STEP 4

    Dot over the ricotta and scatter a handful of the rocket over each. Finish with a drizzle of olive oil and a good grinding of black pepper. 

Goes well with

Recipe from Good Food magazine, April 2016

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Overall rating

Rating: 3 out of 5.6 ratings
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