- 500g pack ciabatta bread mix
- 1 large head of broccoli, cut into florets, stalk cut into even chunks (about 450g)
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 100g pine nuts
- 1 garlic clove, crushed
- 150ml olive oil, plus extra for drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 150g ricotta
Ricotta is an Italian cheese made from whey and traditionally a by-product of…
- 60g bag rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
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.
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.
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.
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.