Homemade pizza with broccoli and pesto
4 servings
60 minutes
A pizza from the "white" category, that is, where the flatbread is not covered with tomato sauce, but only cheese is used - grated into the sauce or on its own. Although it would be more appropriate to call it "green", since both broccoli and zucchini delight us with their cheerful crunch and salad color in winter and summer, which allows you to create the illusion of vegetable abundance, even when snow is sweeping. It is better to cut zucchini very thinly, but with broccoli there is no need to chop it small, it is advisable to disassemble it into fairly large inflorescences for beauty and contrast with the velvety texture of parmesan melted in cream.
1
Prepare all the ingredients.
2
Mix room temperature water, 8 grams of salt, and 2 tablespoons of flour.
- Water: 260 ml
- Salt: to taste
- Wheat flour: 400 g
3
Add yeast and sugar to the mixture. Stir again.
- Dry yeast: 3 g
- Sugar: 10 g
4
Mix in the remaining flour and knead the dough. The dough can be kneaded by hand or with a stand mixer using a hook attachment.
- Wheat flour: 400 g
5
At the end, add 15 ml of olive oil.
- Olive oil: 20 ml
6
Shape the dough into a ball and place it in a bowl greased with olive oil. Cover with plastic wrap or a damp towel and leave in a warm place for 1.5–2 hours.
- Olive oil: 20 ml
7
To make the dough airy, it is important to knead it properly. For this, take the dough with both hands in the middle and lift it (it should fold in half). Then slap it on the table. Turn it 90 degrees, lift again and slap. Repeat until the dough easily comes off the table surface.
8
Divide the dough into two balls. Place them in a deep baking tray or a container greased with olive oil. Cover with a lid or plastic wrap and leave at room temperature for 4 hours or in the refrigerator overnight.
9
For the sauce, heat butter in a pan with cream. Simmer for a few minutes on low heat.
- Butter: 50 g
- Whipping cream 33%: 180 ml
10
Add grated parmesan and garlic pressed through a press to the sauce. Completely melt the cheese, season with salt and pepper, and remove from heat.
- Parmesan (Parmigiano Reggiano): 50 g
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
11
Wash the broccoli and break it into florets. Slice the stems thinly.
- Broccoli: 70 g
12
Slice the zucchini into thin slices. If the zucchini is large, cut it in half lengthwise first.
- Courgette: 50 g
13
Form flatbreads by hand from the prepared dough, stretching the dough from the center to the edges with your fingers.
14
Spread creamy sauce, broccoli, and zucchini on the dough. Place mozzarella balls on top of the vegetables. Bake the pizza at 230 degrees for 5-10 minutes until appetizingly golden.
- Whipping cream 33%: 180 ml
- Butter: 50 g
- Parmesan (Parmigiano Reggiano): 50 g
- Garlic: 1 clove
- Broccoli: 70 g
- Courgette: 50 g
- Mini mozzarella (bocconcini/ciliegine): 80 g
15
When the pizza is ready, spread pesto on it and serve, garnished with basil leaves.
- Pesto: 70 g
- Green basil: to taste