Broccoli & fennel pizza bianco

Name: Broccoli & fennel pizza bianco
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 5 La Ratte potatoes, finely sliced lengthways; 3 Tenderstem broccoli spears, halved lengthways; ½ tsp fennel seeds, crushed; ½ tsp chilli flakes; 1 tsp rosemary leaves, very finely chopped; 1 small clove garlic, grated; 1 tbsp extra virgin olive oil; 150 g mascarpone; ¼ tsp freshly ground black pepper; 30 g Parmigiano Reggiano, finely grated, plus extra for sprinkling; 1 pizza base

A super simple, midweek cheat's pizza with bags of attitude.

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Serves2
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

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5 La Ratte potatoes, finely sliced lengthways
3 Tenderstem broccoli spears, halved lengthways
½ tsp fennel seeds, crushed
½ tsp chilli flakes
1 tsp rosemary leaves, very finely chopped
1 small clove garlic, grated
1 tbsp extra virgin olive oil
150g mascarpone
¼ tsp freshly ground black pepper
30g Parmigiano Reggiano, finely grated, plus extra for sprinkling
1 pizza base

Preheat the oven to 240°C, gas mark 9, and put a baking sheet in to heat up. Bring a pan of salted water to the boil, then cook the potatoes and broccoli for 3-4 minutes. Drain and allow to steam dry for a couple of minutes in the colander. Return the potatoes and broccoli to the pan, add the fennel seeds, chilli flakes, rosemary, garlic and ½ tbsp olive oil. Season and mix well to coat.
Meanwhile, in a small bowl, mix the mascarpone, pepper and Parmigiano Reggiano with a pinch of salt. With the pizza base still on the cardboard, spread the mascarpone mixture over it, leaving a border. Scatter over the potatoes and broccoli, then use the cardboard to slide the pizza onto the hot baking sheet. Cook for 12-15 minutes until the broccoli and potatoes have picked up a little colour. Remove from the oven, scatter with extra cheese and drizzle with the remaining ½ tbsp olive oil to serve.