Broccoli pesto pizza
There's nothing nicer than a fresh pizza, except a fresh pizza smothered in pesto and creamy ricotta!
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Prep:20 mins
Cook:30 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 942
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fat 67g
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saturates 11g
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carbs 57g
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sugars 5g
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fibre 6g
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protein 24g
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salt 1.7g
Ingredients
- 500g pack ciabatta bread mix
- 1 large head of broccoli, cut into florets, stalk cut into even chunks (about 450g)
- 100g pine nuts
- 1 garlic clove, crushed
- 150ml olive oil, plus extra for drizzling
- 150g ricotta
- 60g bag rocket
Method
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.
