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Pizza bianca with broccoli and garlic


Makes: 2 large pizzas
Serves: 4
timePrep time: 20 mins
timeTotal time:
Pizza bianca with broccoli and garlic
Recipe photograph by Rob Streeter

Pizza bianca with broccoli and garlic

Our food director Leah says: ‘Pizza bianca – white pizza – is a classic street food in Rome, and perfect for people, like me, for whom the cheese is the best bit. I like bringing a little freshness to the pizza party with broccoli and rocket’

Makes: 2 large pizzas
Serves: 4
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
870Kcal
Fat
38gr
Saturates
21gr
Carbs
99gr
Sugars
13gr
Fibre
6gr
Protein
30gr
Salt
2.5gr

Leah Hyslop

Leah Hyslop

Leah Hyslop is the former Food Director of Sainsbury's magazine
See more of Leah Hyslop’s recipes
Leah Hyslop

Leah Hyslop

Leah Hyslop is the former Food Director of Sainsbury's magazine
See more of Leah Hyslop’s recipes

Ingredients

  • 1 batch pizza dough (see step 1 in the recipe)
  • 175g broccoli, chopped into small florets
  • 1 x 300g tub full fat soft cheese
  • grated zest of 1 large lemon, plus a squeeze of juice
  • 1 tbsp finely chopped thyme leaves, plus extra to sprinkle
  • 2 garlic cloves, crushed
  • 1 x 200g pack Taleggio, or vegetarian alternative, cut into 12 slices
  • 125g Taste the Difference caramelised onion chutney
  • about 1 tbsp olive oil, to drizzle
  • a handful of rocket leaves, optional

Step by step

  1. Make the pizza dough of your choice - choose from either our overnight pizza dough or our quick pizza dough. Preheat the oven to as hot as it will go, about 240°C, fan 220°C, gas 9, with 2 large, flat baking trays in the oven.
  2. Blanch the broccoli in a pan of boiling water for 2 minutes, then drain and pat dry with kitchen paper.
  3. Roll and shape the pizza dough into 2 large pizza bases about 30cm each in diameter on a large square of baking paper. In a bowl, mix the soft cheese, lemon zest, thyme, and garlic, plus a squeeze of lemon juice. Season; spread over the pizza bases.
  4. Add the sliced Taleggio cheese and dollop teaspoons of onion chutney over the pizzas, then add the broccoli. Drizzle with olive oil and scatter over a little extra thyme. If using the quick pizza dough, let the pizzas rise for 10-15 minutes before baking.
    Tip
    You can use Camembert or Brie in place of the Taleggio.
  5. Transfer the pizzas to the preheated baking trays; bake for 12-15 minutes until cheese is melted and the broccoli is going slightly crispy. Scatter with rocket, if using, just before serving.

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