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Pizza bianca with stuffing
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Makes: 2 pizzas
2 vegan pizza bases, such as Magioni Cauliflower Pizza Crust
½ unwaxed lemon, zest
250g pack Waitrose & Partners Essential Reduced Fat Soft Cheese
125g Tenderstem broccoli
About 200g cooked vegetarian stuffing or sausage
1 small red onion, thinly sliced
2-3 tsp capers in brine, drained
1 tsp fennel seeds
Olive oil, for drizzling
Waitrose Ruby Gem Lettuce and other salad leaves, to serve
1. Preheat the oven to 220ºC, gas mark 7. Put the pizza bases on 2 large baking trays and bake for 3 minutes.
2. Stir the lemon zest into 150g of the soft cheese. Season. Divide between the pizza bases and spread using the back of a spoon, leaving
a 2cm border around the edge.
3. Scatter over the broccoli, halving any thick stems. Tear the cooked vegetarian stuffing or sausage into bitesized pieces and divide between the pizzas. Dot with the remaining 100g soft cheese, then scatter over the red onion, capers and fennel seeds. Season and drizzle with a little olive oil.
4. Bake for 8-10 minutes, until the bases are golden, swapping the trays in the oven halfway through. Serve with the ruby gem leaf salad.
This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per ½ pizza 2039kJ
This recipe was first published in November 2019.
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