Broccoli Margherita Pizzas | Living North

Broccoli Margherita Pizzas

Share

WeekLight: Super-fast Meals to Make You Feel Good by Donna Hay is published by Fourth Estate, £20
Serves: 
4

1 x quantity broccoli dough
2/3 cup (50g/1¾ oz) finely grated parmesan
300g (10½ oz) cherry tomatoes, torn in half and squeezed to remove the seeds
¼ cup (4g/¼ oz) oregano leaves 
extra virgin olive oil, for drizzling 
2 x 125g (4½ oz) fresh mozzarella balls, torn
basil leaves, to serve 
finely grated parmesan, extra, to serve (optional)

For the broccoli dough:

600g (1 lb 5 oz) broccoli florets (about 2 heads), roughly chopped (see cook’s notes)
¾ cup (90g/3 oz) almond meal (ground almonds)
½ cup (25g/¾ oz) finely grated parmesan
3 eggs
sea salt and cracked black pepper

Preheat oven to 200°C (400°F). Line 2 x 30cm (12 in) round oven trays with non-stick baking paper. 

Divide the dough in half and press onto each tray to make 2 x 28cm (11 in) round pizza bases. Bake for 20 minutes or until firm and slightly golden. 

Sprinkle the bases with parmesan and top with the tomatoes and oregano. Drizzle with a little oil. Return the pizzas to the oven and bake for a further 20 minutes or until golden.

Top warm pizzas with the mozzarella and sprinkle with basil and extra parmesan to serve.

COOK'S NOTES

You can add your favourite toppings to this pizza, just avoid anything that might make the broccoli base turn soft (like tomato puree) – it’s best to stick to fresh tomatoes with the seeds and some of the juice squeezed out. Try sprinkling over pre-roasted pumpkin, eggplant (aubergine) or zucchini (courgette).

To have these pizza bases on standby for busy days, bake them for the first 20 minutes, then cool, wrap and freeze for later use.

 

For the dough:

In small batches, place the broccoli in a food processor and process until finely chopped. Transfer to a large bowl.

Add the almond meal, parmesan, eggs, salt and pepper to the broccoli and mix well to combine. Makes 1 quantity

COOK'S NOTES

It’s best if you don’t add too much of the broccoli stem to this dough. A floret with roughly 6–8cm (3 in) of stem is great. Adding extra can make the dough watery.

You can swap half, or all, of the broccoli for cauliflower if you prefer. Again, just don’t use too much of the stem.

 

WeekLight: Super-fast Meals to Make You Feel Good by Donna Hay is published by Fourth Estate, £20

Published in: January 2020

Follow us on Instagram

Never miss an issue... Subscribe

Social Channels

Follow us on Instagram