PURPLE SPROUTING BROCCOLI, ANCHOVY AND PARMESAN PIZZA. 29/03/14
This is a perfect recipe if you don’t have any mozzarella to hand, and the crème fraîche/Parmesan substitute is really delicious and offsets the nutty broccoli perfectly.
INGREDIENTS METHOD

Makes enough dough for two large pizzas. 

 

250g/9oz crème fraîche

100g/3½oz grated Parmesan

1 egg yolk

200g/7oz purple sprouting broccoli, roughly chopped

A pinch of dried chilli

Olive oil

8 anchovy fillets

A handful of black olives, destoned

 

For the pizza bases

175ml/6fl oz lukewarm water

½ tbsp dried yeast

A pinch of sugar

1 tbsp olive oil

250g/9oz strong white flour, plus extra for dusting

A pinch of salt

 

 

In a bowl, mix the warm water with the yeast, sugar and oil. Leave for five minutes or so to froth up. Meanwhile, combine the flour and salt in a large bowl and make a well in the centre. Pour in the wet ingredients and mix with your hands or a spoon until you have a sticky dough. Turn the dough out onto a well-floured surface and knead until stretchy and glossy. Return to the bowl, cover with cling film and leave to rise somewhere warm for an hour. Turn out again and knead for a few more minutes. Divide into two pieces.

Preheat the oven to its hottest setting. Place two baking trays (or a pizza stone if you have one) in the oven to get them nice and hot.

 

Combine the crème fraîche with 75g Parmesan and the egg yolk and mix well. Place the chopped broccoli in a bowl, add the chilli and a little salt and add a couple of tablespoons of oil; mix well to coat. Get the rest of the pizza ingredients ready to use.

 

On a lightly floured surface, roll the dough into two rounds, about ½cm (¼in) thick, and place each one on a tart tin base (this makes it easier to transfer them onto the trays) then slide onto the hot trays. Divide the crème fraîche mixture between the pizzas and spread evenly. Scatter over the broccoli and olives, then sprinkle with the remaining Parmesan and drape over the anchovies. Drizzle with a little oil, then place in the oven for eight to 10 minutes, until the dough is crisp.

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PURPLE SPROUTING BROCCOLI, ANCHOVY AND PARMESAN PIZZA. 29/03/14
This is a perfect recipe if you don’t have any mozzarella to hand, and the crème fraîche/Parmesan substitute is really delicious and offsets the nutty broccoli perfectly.
INGREDIENTS

Makes enough dough for two large pizzas. 

 

250g/9oz crème fraîche

100g/3½oz grated Parmesan

1 egg yolk

200g/7oz purple sprouting broccoli, roughly chopped

A pinch of dried chilli

Olive oil

8 anchovy fillets

A handful of black olives, destoned

 

For the pizza bases

175ml/6fl oz lukewarm water

½ tbsp dried yeast

A pinch of sugar

1 tbsp olive oil

250g/9oz strong white flour, plus extra for dusting

A pinch of salt

 

 

METHOD

In a bowl, mix the warm water with the yeast, sugar and oil. Leave for five minutes or so to froth up. Meanwhile, combine the flour and salt in a large bowl and make a well in the centre. Pour in the wet ingredients and mix with your hands or a spoon until you have a sticky dough. Turn the dough out onto a well-floured surface and knead until stretchy and glossy. Return to the bowl, cover with cling film and leave to rise somewhere warm for an hour. Turn out again and knead for a few more minutes. Divide into two pieces.

Preheat the oven to its hottest setting. Place two baking trays (or a pizza stone if you have one) in the oven to get them nice and hot.

 

Combine the crème fraîche with 75g Parmesan and the egg yolk and mix well. Place the chopped broccoli in a bowl, add the chilli and a little salt and add a couple of tablespoons of oil; mix well to coat. Get the rest of the pizza ingredients ready to use.

 

On a lightly floured surface, roll the dough into two rounds, about ½cm (¼in) thick, and place each one on a tart tin base (this makes it easier to transfer them onto the trays) then slide onto the hot trays. Divide the crème fraîche mixture between the pizzas and spread evenly. Scatter over the broccoli and olives, then sprinkle with the remaining Parmesan and drape over the anchovies. Drizzle with a little oil, then place in the oven for eight to 10 minutes, until the dough is crisp.

YOU MAY ALSO LIKE
CLASSIC POACHED LEEKS WITH GRIBICHE. 03/05/14
SPRING VEGETABLES WITH SPICED YOGURT AND CHILLI OIL. 12/04/14
ROASTED SQUASH SALAD WITH COBNUTS, WATERCRESS AND RICOTTA. 04/10/14
CELERIAC WITH DILL POTATOES AND SHAKEN REDCURRANTS. 04/10/13
AUTUMN BREAD SALAD WITH SAGE & HAZELNUT DRESSING. 11/10/13
SRI LANKAN CUCUMBER CURRY. 27/09/13
KALE, ORANGE AND HAZELNUT SALAD. 01/11/14
CAPONATA. 02/08/13
HOT AND SOUR AUBERGINE CURRY. 02/08/13
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