Green Veg Pizza

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Green Veg Pizza
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Health Score:
82 / 100
50 min.
ready in 2 h. 15 min.
Ready in


For the dough
2 ½ Tbsps Yeast
2 cups all-purpose flour
cup wholemeal Durum wheat semolina
2 tsps salt
4 Tbsps olive oil
Semolina (for the work surface)
For the topping
2 cloves garlic cloves
4 Tbsps olive oil
1 tsp dried Italian herbs
2 ⅔ cups Broccoli (in small florets)
1 small Red onion (quartered and finely sliced)
cup Sour cream
olive oil (for drizzling)
How healthy are the main ingredients?
BroccoliSour creamolive oilgarlic clovesaltSemolina

Preparation steps

For the dough, dissolve the yeast in 200 ml lukewarm water.
In a bowl, mix together the flour, semolina and salt. Make a well in the centre and add the yeast solution and the oil. Knead to a smooth dough by hand or using the dough hook on an electric hand mixer. If the dough is too dry, add a little extra lukewarm water; if it is too moist, add a little more flour.
Turn the dough out onto a floured work surface and knead thoroughly. Cover and leave to rise in a warm place for around 1 hour.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line 2 baking trays with grease-proof paper.
Meanwhile, for the topping, crush the garlic into the olive oil and stir in the herbs. Blanch the broccoli in boiling salted water for approx. 1 minute, refresh in cold water and drain well.
Divide the dough into four equal pieces and knead thoroughly once again. On a surface dusted with semolina, roll the dough out to make thin pizzas (approx. 24 cm in diameter) and place on the baking trays.
Brush each pizza with around 1 tbsp of the garlic and herb oil and scatter 1/4 of the onions and broccoli on top. Bake in the oven for around 20 minutes until golden brown.
Spoon about 5 tbsp of sour cream onto each pizza and return to the oven for a further 5 minutes.
Season the cooked pizzas with a little more salt and ground black pepper and drizzle with a little oil. Serve immediately.