What better way to embrace the weekend than treating yourself to a homemade pizza?
AVOCA’s Bianca Pizza with broccoli, mozzarella and sage is a simple yet delicious flavour combination. Best of all, it can be made straight from a cast iron skillet on the hob, just top it off in the oven to give it some golden crisp.
Makes 2 pizzas
Ingredients
•Dough
500 grams self-raising flourA good pinch of sea saltUp to 280 ml water
•Toppings
80 grams tenderstem broccoli, washed
½ red onion, sliced thinly
8-10 sage leaves
60 ml Avoca Mornay Cheese Sauce
½ ball of buffalo mozzarella
A pinch of chilli flakes
Dough Method
Add the flour into a large bowl with a pinch of sea salt
Gradually add water until the dough forms into a ball, ensuring it is not too sticky.
Turn out onto a floured surface & continue kneading until the dough becomes elastic & smooth, about 5 minutes.
Cut in ½ & set aside.
Pre heat oven to 220C, it needs to be piping hot for this pizza to work!
Method
In a large skillet pan, sautee the broccoli, sage and red onion in a little olive oil about 2-3 minutes.
Tip out onto a plate & set aside. Keep the pan on medium heat.
Take ½ of the dough & press into the pan. Be Careful the pan is hot. Press the dough out to the edges with your fingertips.
Spoon the Mornay cheese sauce all over the pizza base, then top with broccoli, red onion, sage, buffalo mozzarella & a pinch of chilli flakes.
Cook on medium heat until the base becomes crispy and golden, about 3-5 minutes.
Transfer to the oven & bake for 10 minutes until the edges start browning, puffing up & sizzling.
Take out of the oven & slide the pizza onto a cutting board.
Serve with a crisp green salad
