Broccoli pesto pizza

• ciabatta mix packet500g g
• broccoli head↗1large

  cut into florets, stem sliced into even pieces (about 450g)

• pine nuts↗100g g
• garlic clove↗1

  minced

• olive oil↗150ml ml

  plus extra for drizzling

• ricotta↗150g g
• rocket (arugula) packet60g g

Step-by-step instructions

1. 1

   Prepare the pizza dough according to the package instructions. Knead and form a ball. Divide the dough in half and shape two large discs on a lightly floured surface – optionally use a rolling pin. Let them rise on two greased, foil‑covered trays for 10‑15 minutes.

2. 2

   Meanwhile, make the pesto. Bring a large pot of salted water to a boil. Add the whole broccoli, bring back to a boil and cook for 1 minute. Drain and cool under cold running water. Transfer to a large bowl of a food processor together with pine nuts, garlic and a pinch of seasoning. Pulse until the ingredients break down, then gradually add the oil while the processor runs – the mixture should reach a pesto consistency. Season to taste and set aside.

3. 3

   Preheat the oven to 220 °C (200 °C with convection, gas 6). Spread the broccoli pesto over both bases, leaving a 2 cm border for the crust, and drizzle with a little olive oil. Bake for 25 minutes until the base is golden and cooked through.

4. 4

   Dot the ricotta and scatter a handful of arugula on each pizza. Garnish with a little more olive oil and a generous grind of black pepper.