BBQ Pizza Salad: Light with Fresh Greens and Broccoli

• strong white wheat flour↗200g g

  plus extra for dusting

• instant dry yeast↗½
• Little Gem lettuce leaves↗3

  cut in half

• green onion↗6
• broccoli with long stems↗200g g
• oil

  for greasing

• walnuts↗30g g

  toasted and coarsely chopped

• buttermilk↗75ml ml

  (if unavailable, squeeze a little lemon juice into milk and let sit 5 min to sour)

• Greek thick yogurt↗2 tbsp
• Dijon mustard↗1 tsp
• garlic clove↗½

  minced

• lemon↗1

  zest and juice

Step-by-step instructions

1. 1

   In a large bowl combine 200 g strong white wheat flour, ½ tsp instant dry yeast and a pinch of salt. Pour in 120 ml warm water and knead the dough, gradually adding flour until you obtain a smooth mass. Transfer it back to the bowl, cover with a kitchen towel and let it rise in a warm place until it doubles in size. The dough can be prepared ahead and stored in the refrigerator overnight.

2. 2

   For the buttermilk‑based sauce whisk together 75 ml buttermilk, 2 tbsp Greek thick yogurt, 1 tsp Dijon mustard, ½ clove minced garlic, zest and juice of 1 lemon. Season with salt and black pepper to taste. The sauce can be made a day ahead.

3. 3

   Preheat the grill to very high heat. Oil the broccoli, green onion and the cut side of the lettuce leaves, then place them on the grill grates. Grill, turning occasionally, until the vegetables are browned – the broccoli will take the longest, about 8‑10 min. Transfer the cooked vegetables to a plate.

4. 4

   On a lightly floured surface roll out the risen dough into a circle about 30 cm in diameter. Place it on a large sheet of foil dusted with flour and carefully transfer it to the grill. Close the grill lid and bake for 6‑8 min, flipping the dough halfway, or until golden‑brown.

5. 5

   Distribute the grilled vegetables over the ready base, drizzle with part of the sauce, leaving some for dipping the edges. Sprinkle with toasted walnuts and lemon zest. Serve immediately, cutting into portions.