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 two pizzas
Ingredients
Dough
500 grams self-raising flour
A good pinch of sea salt
Up to 280 ml water
Toppings
80 grams tenderstem broccoli, washed
Half a red onion, sliced thinly
8-10 sage leaves
60ml Avoca Mornay Cheese Sauce
Half a ball of buffalo mozzarella
A pinch of chilli flakes
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 and continue kneading for about five minutes, until the dough becomes elastic and smooth.
Cut in half and set aside.
Pre heat oven to 220C, it needs to be piping hot for this pizza to work.
Topping
In a large skillet pan, sautee the broccoli, sage, and red onion in a little olive oil for about two or three minutes.
Tip out onto a plate and set aside. Keep the pan on medium heat.
Take half the dough and 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, and a pinch of chilli flakes.
Cook on medium heat until the base becomes crispy and golden, about three to five minutes.
Transfer to the oven and bake for 10 minutes, until the edges start browning, puffing up, and sizzling.
Take out of the oven and slide the pizza onto a cutting board.
Serve with a crisp green salad.
