Broccoli pesto pizza

Broccoli pesto pizza

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(4 ratings)

Prep: 20 mins Cook: 30 mins

Easy

Serves 4

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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal942
  • fat67g
  • saturates11g
  • carbs57g
  • sugars5g
  • fibre6g
  • protein24g
  • salt1.7g
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Ingredients

  • 500g pack ciabatta bread mix
  • 1 large head of broccoli, cut into florets, stalk cut into even chunks (about 450g)
    Broccoli

    Broccoli

    brok-o-lee

    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
    olive oil

    Olive oil

    ol-iv oyl

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

  • 150g ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 60g bag rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

Method

  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.

  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.

  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.

  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. 

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Comments, questions and tips

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Joberrrz
2nd Jan, 2017
0.05
I gave this one star, it was quite bland in my opinion.
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