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Purple sprouting broccoli, shaved garlic & chorizo pizza
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Makes: 2 large pizzas Serves: 2-4
500g strong white bread flour, plus extra for dusting
1 tsp salt
7g sachet Allinson Easy Bake Yeast
1 tbsp olive oil, plus extra for greasing
FOR THE TOPPING
1 tbsp olive oil
1 red onion, thinly sliced
230g pack Waitrose Purple Sprouting Broccoli
½ tsp chilli flakes
2 cloves garlic, thinly sliced
½ 120g pack Cooks’ Ingredients Chorizo Crumb
285g pack Galbani Mozzarella Minis, drained
Extra virgin olive oil, to drizzle
1. Sift the flour into a large bowl. Stir in the salt and yeast. Whisk the oil into 225ml warm water and gradually add to the flour, mixing with fingers into a soft dough. Turn onto a floured surface and knead for 5 minutes until smooth. Place in an oiled bowl, cover and leave in a warm place for 45 minutes or until doubled in size.
2. Preheat the oven to 220°C, gas mark 7. Heat the oil for the topping in a medium frying pan, add the onion and cook very gently until soft and golden then increase the heat, add the broccoli and chilli and cook together for 1 minute. Season and add the sliced garlic and chorizo crumb. Stir and remove the pan from the heat.
3. Knead the dough lightly then divide into 2 and roll out into 2 thin oblongs or rounds about 1cm thick. Arrange on baking sheets and top with the broccoli mixture then scatter over the mozzarella balls. Season and bake for 20–22 minutes until the dough is golden and the topping well coloured, swapping the trays round towards the end of cooking. Cut into wedges and serve drizzled with a little extra virgin olive oil, if liked.
Typical values per serving:
This recipe was first published in March 2018.