Description
A vibrant and delicious Broccoli Pesto Pizza featuring a homemade ciabatta crust topped with a fresh broccoli and pine nut pesto, creamy ricotta, and peppery rocket leaves. This pizza combines nutritious broccoli with rich flavors for a unique and satisfying meal.
Ingredients
Scale
For the Dough
- 500g pack ciabatta bread mix
For the Broccoli Pesto
- 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
For the Topping
- 150g ricotta
- 60g bag rocket
Instructions
- Prepare the Dough: Make the dough according to the pack instructions. Knead the dough and shape it into a ball. Cut the dough in half and shape each half into a large disc on a lightly floured surface, using a rolling pin if preferred. Place the discs on two greased baking sheets, cover with cling film, and allow to prove for 10 to 15 minutes.
- Make the Broccoli Pesto: Bring a large pan of salted water to a boil. Add all the broccoli florets and stalk chunks, boil for 1 minute, then drain and rinse under cold running water to cool. Transfer the broccoli to the food processor bowl along with pine nuts, crushed garlic, and a pinch of seasoning. Pulse to break down the ingredients. With the processor running, gradually drizzle in the olive oil until the mixture reaches a pesto-like consistency. Season to taste and set aside.
- Preheat the Oven: Heat the oven to 220°C (200°C fan) or gas mark 6.
- Assemble the Pizzas: Spread the broccoli pesto evenly over the two dough bases, leaving a 2cm border around the edges for the crust. Drizzle a little olive oil over the pesto.
- Bake the Pizzas: Place the baking sheets in the preheated oven and bake for about 25 minutes, or until the crust is golden brown and cooked through.
- Add the Toppings and Serve: Remove the pizzas from the oven and dot the surface with spoonfuls of ricotta. Scatter rocket leaves on top, drizzle with extra olive oil, and finish with freshly ground black pepper. Serve immediately.
Notes
- The broccoli pesto can be made ahead of time and stored in the refrigerator for up to 2 days.
- If you do not have a food processor, a blender can be used, but you may need to pulse in short bursts to achieve the right consistency.
- For a nuttier flavor, lightly toast the pine nuts before blending.
- Alternative toppings such as shaved Parmesan or cherry tomatoes can be added for extra flavor and color.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Pizza
- Method: Baking
- Cuisine: Italian
Keywords: broccoli pesto pizza, vegetarian pizza, homemade pizza, broccoli pesto, ricotta pizza, ciabatta pizza dough, easy pizza recipe
