Broccoli pesto pizza

Dinner with 7 ingredients.

Servings: 4

Total time: 50 minutes

Ingredients

• 60 gram bag rocket
• 150 gram ricotta
• 500 gram pack ciabatta bread mix
• 100 gram pine nuts
• 1large head of broccoli cut into florets, stalk cut into even chunks (about 450 g)
• 1 garlic clove crushed
• 150 millilitre olive oil plus extra for drizzling

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.