Broccoli and Goat Cheese Pizzettes

• broccoli with long stems↗120g g
• plain flour↗

  for dusting

• fresh or frozen pizza dough220g g

  (defrosted if frozen)

• mascarpone↗3 tbsp tbsp
• lemon↗1

  zest

• zucchini1

  peeled into ribbons (discard seeds in the center)

• soft, rindless goat cheese↗60g g
• red chilli↗1

  thinly sliced

• olive oil↗

  for drizzling

Step-by-step instructions

1. 1

   Preheat the oven to 240°C/220°C with convection/gas 9. Place a baking tray in the oven to heat up.

2. 2

   Pour water into a medium saucepan, bring to a boil, add the broccoli and cook for 1 minute. Drain and pat dry with a paper towel.

3. 3

   Lightly dust the work surface with a little flour. Divide the dough in half and roll out into two oval bases. In a bowl mix the mascarpone and lemon zest. Remove the hot tray from the oven and using a spatula transfer the bases onto a baking sheet. Spread the mascarpone, place the broccoli and zucchini, then season with black pepper. Return to the oven and bake for 10‑12 minutes until the edges become crisp and golden.

4. 4

   Sprinkle with crumbly goat cheese and red chilli, and drizzle a little olive oil to finish.