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Broccoli pesto pizza

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

  • Prep: 20 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 942
  • Carbohydrates 57
  • Saturated Fat 11
  • Sugar 5
  • Protein 24
  • Fat 67
  • Fibre 6
  • Salt 1.7

Nutrition per serving

  • Calories 942
  • Carbohydrates 57
  • Saturated Fat 11
  • Sugar 5
  • Protein 24
  • Fat 67
  • Fibre 6
  • Salt 1.7

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

  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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