Creamy Broccoli Pizza

Creamy Broccoli Pizza

  • Preparation 45 min
  • Cooking 50 min
  • Servings 1
  • Makes 4 medium pizzas

Chock full of veggies, this riff on one of Ricardo’s favourite pies is a real slice of freshness. We took our classic pizza dough and slathered on a base of broccoli purée, cheese (Parmesan and ricotta), cream, garlic and scallions (for an ultra-green spin on traditional red sauce), then loaded it with broccoli florets, asparagus (all organic options), melty mozzarella and smoky, sliced capicollo. Topped with a cloud of creamy burrata and a scattering of baby kale, just call it the new all-dressed.

Featured in RICARDO Magazine (SPRING 2019)

Categories

Ingredients

  • Broccoli Cream

    • 4 cups (280 g) broccoli florets
    • 1 container (300 g) ricotta cheese
    • 1/2 cup (35 g) Parmesan cheese, freshly grated
    • 1/2 cup (125 ml) 35 % cream
    • 2 garlic cloves, roughly chopped
    • 1 green onion, cut into pieces
  • Toppings

    • 4 cups (280 g) broccoli florets
    • 3/4 lb (340 g) asparagus
    • 1 recipe pizza dough for 8 (see recipe)
    • 1 cup (100 g) mozzarella cheese, grated
    • 12 slices mild capicollo, torn in half
    • 2 burratas, about 1/2 lb (225 g) each, drained and cut in half right before serving
    • 2 cups (50 g) baby kale or arugula

Preparation

  • Broccoli Cream

  • Toppings

Personal Note