Broccoli Pesto Pizza
Our friends across the Ionian Sea are experts in Pizza. But we like to think we’re not too bad at them either. Olive oil and pizza are great together. A Mediterranean match made in heaven.
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 Extra Virgin SkapEti olive oil, plus extra for drizzling
Make the dough for the pizza following the instructions on the pack. 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 it’s easier. Leave to prove on two greased baking sheets covered with cling film for 10-15 mins.
Meanwhile, make the pesto. Bring a pan of large salted water to the boil. Tip in all the broccoli 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 season. Pulse until it starts to break down, then gradually pour in the olive oil while the processor is on. Keep processing until you reach a pesto texture. 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 generous drizzle of SkapEti olive oil and a some freshly grounded black pepper.
A Mediterranean must.