Broccoli Pizza

Infuse your menu with deliciousness using our broccoli pizza recipe. Elevate the dining experience with the perfect blend of fresh, high-quality broccoli and gourmet flair. This broccoli pizza offers a unique twist with tomatoes, spring onions and garlic. Enhance your culinary expertise and delight your customers with this delectable creation. Explore the detailed recipe and elevate your pizza offerings today!

Dough

Prepare the biga the day before to allow time for fermentation. It’s really simple and makes a big difference. First step is mixing the yeast and half of the water in a bowl until the yeast has dissolved completely. Then, slowly, add half the flour, while mixing. Add the rest of the water and flour gradually. Mix for 3 minutes and let the biga ferment for 18 hours at 20°C. Wrap the container in clingfilm and punch a few holes in it to let the biga breathe.
When the biga is ready, it’s time to make the actual dough. Pour half of the water in a mixing bowl, add the biga and start the mixer. After 4-5 minutes, the dough will start to come together. Add 1 g of fresh yeast and a bit of extra water to help the yeast dissolve. Then add the salt and half of the remaining water. Once the salt has been incorporated, add the rest of the water and let it mix for 15 minutes. Make sure that the dough has a nice consistency.
When you’re satisfied, let the dough rest in plastic containers covered with clingfilm at room temperature for 30 minutes. Once the dough has rested, divide it into three dough balls. Leave the dough at room temperature for 2-4 hours before baking.

Making the pizza

Stretch your dough and spread the broccoli sauce, leaving the edges untouched by sauce. Add the mozzarella, broccoli, cherry tomatoes and garlic. Bake for 90-120 seconds at 400°C in a professional pizza oven. When it’s ready, give it the final touch: Spring onions, pine nuts and a drizzle of extra virgin olive oil. Enjoy.

Broccoli sauce

Boil broccoli until tender and blitz it in the blender with a generous drizzle of high-quality olive oil. Season the sauce to taste with a pinch of salt, black pepper and a small clove of garlic.