Donna Hay's Broccoli Margherita Pizzas

You may add your preferred toppings to this pizza, but refrain from using ingredients that could render the broccoli foundation soggy (such as tomato puree); it is advisable to use fresh tomatoes with the seeds and some of the juice removed. Consider garnishing pre-roasted pumpkin, eggplant, or zucchini.

PHOTO BY CON POULOS

Ingredients

Broccoli dough

• 600 grams (1 lb 5 oz) broccoli florets (about 2 heads), roughly chopped (see headnote)

• 3/4 cup (90g/3 oz) almond meal (ground almonds)

• 1/2 cup (25g/3⁄4 oz) finely grated Parmesan

• 3 eggs

• Sea salt and cracked black pepper

  
  

  Broccoli margherita pizzas

  
  

• 1 quantity broccoli dough

• 2/3 cup (50g/1 3⁄4 oz) finely grated Parmesan

• 300 grams (101⁄2 oz) cherry tomatoes, torn in half and squeezed to remove the seeds

• 1/4 cup 4g/1⁄4 oz) oregano leaves

• Extra-virgin olive oil, for drizzling

• 2 x 125g (41⁄2 oz) fresh mozzarella balls, torn

• Basil leaves, to serve

• Finely grated Parmesan, extra, to serve (optional)

Instructions

Broccoli dough

1. Process the broccoli in tiny batches in a food processor until it is finely chopped. Transfer to a substantial bowl.

2. Incorporate the almond meal, Parmesan, eggs, salt, and pepper into the broccoli and mix thoroughly to incorporate.

Broccoli Margherita pizzas

1. Preheat the oven to 200°C (400°F). Line two 30 cm (12 in) round baking trays with non-stick parchment paper.

2. Split the dough into two portions and flatten each onto a tray to create two 28 cm (11 in) round pizza bases. Bake for 20 minutes or until set and gently brown.

3. Dust the bases with Parmesan and adorn with tomatoes and oregano. Apply a small amount of oil. Reinsert the pizzas into the oven and bake for an additional 20 minutes or until they get a golden hue.

4. Garnish warm pizzas with mozzarella, basil, and more Parmesan before serving.