Blue cheese and broccoli pizzas
Broccoli may not be your go-to ingredient for pizzas, but this recipe will change your opinion.
BROCCOLI AND BLUE CHEESE PIZZAS WITH ROCKET AND PEAR SALAD
Broccoli and blue cheese pizzas 2 large pre-cooked pizza bases 1 head broccoli, finely chopped 2 cloves garlic, roughly chopped 1 pinch–1/2 teaspoon cayenne pepper (depending on heat preference) 1⁄ teaspoon salt
4 1⁄ teaspoon ground pepper
4 2 tablespoons butter 1⁄ cup pizza sauce (store bought)
4 1 cups grated mozzarella cheese 70g creamy blue cheese Rocket and pear salad 2–3 handfuls rocket leaves 1 pear 2–3 tablespoons chopped walnuts Preheat oven to 220 degrees Celsius. Preheat two oven trays (or pizza stones if you have them, if pizzas fit onto one tray use one). Bring amedium pot of salted water to the boil. Cook pizza bases on preheated trays/stones for 5minutes (they do not have to be cooked through but this helps ensure a crispy base). Remove from oven to cool slightly and return trays/ stones to oven. Cook broccoli and garlic in pot of boiling water for 6minutes, until tender then drain. Add cayenne pepper, salt, pepper and butter and use a potato masher to mash until most of the larger lumps have gone. Alternatively use a stick blender. Lay two sheets of baking paper on bench and place bases on top. Spread pizza sauce over bases to cover. Top with mozzarella and dollop broccoli over. Crumble over blue cheese and season with salt and pepper. Lift up paper with pizzas on top and place on trays/stones then slide paper away. Cook pizzas until bases are crisp and golden around the edges, about 14 minutes. Swap trays halfway to ensure even cooking. Place rocket into amedium bowl. Slice pear into halves lengthways, then thinly slice and remove core. Toss gently with rocket and walnuts. Drizzle with a little extra-virgin olive oil and balsamic vinegar just before serving.
Use your hands to tear the blue cheese and place in the gaps between the dollops of broccoli mixture.