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Sprouting broccoli pizza

BREAD & BAKING / MAIN DISHES / SPRING / SUMMER / AUTUMN / WINTER

INGREDIENTS

(Makes 2 pizzas)

Traditional pizza dough

  • 250g Italian tipo ‘00’ flour or strong bread flour
  • 3g fast-action dried yeast
  • 175ml water
  • 1½ tbsp olive oil
  • 1 level tsp salt
  • flour and semolina, for dusting

Spelt pizza dough

  • 175g white spelt flour
  • 75g wholemeal spelt flour
  • 4g fast-action dried yeast
  • 150ml lukewarm water
  • 1½ tbsp olive oil
  • 1 level tsp salt
  • spelt flour, for dusting

For the pesto

For the topping

  • 300ml crème fraîche
  • 220g tenderstem broccoli, blanched for 3 minutes and refreshed in cold water
  • 1 red chilli, deseeded and chopped
  • 4 tbsp pesto (see above)
  • olive oil, for drizzling

This recipe comes from Carole Bamford’s new book Nurture: Notes and recipes from Daylesford Farm, which tells the story of how Daylesford came to be one of the most sustainable organic farms in the UK, along with recipes for every season.

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We love serving fresh pizzas hot from the wood-fired oven at the Old Spot bar at our Cotswolds Farm to enjoy with botanical cocktails.

Toppings vary throughout the year depending on what is in season and this combination of tender broccoli spears with cooling crème fraîche spiked with hot red chilli is a firm favourite. We have provided recipes for both a traditional pizza dough and a spelt pizza dough; the choice is yours.

METHOD

DIFFICULTY: Medium

Mix the flour(s) and yeast together in a large bowl or kitchen mixer fitted with a hook attachment. Gradually add the water and olive oil until it comes together. Leave for 5 minutes then add the salt and knead lightly for 1 minute. Leave for another 5 minutes and then carry on kneading lightly. Shape into a ball, cover with a damp cloth and leave to prove for about an hour until it is 1½ times its original size. Divide the dough into two and shape into neat, tight balls. Cover and rest for 15 minutes.

Preheat the oven to 200°C/gas 6. Put two large baking sheets into the oven to heat. Roll each dough ball out on a surface lightly dusted with a little flour and semolina or spelt flour and shape into rough rounds.

For the pesto, put the garlic and parsley into a food processor, add the chopped nuts and pulse to combine. With the engine running, slowly pour in the oil. Add the cheese, then season to taste. Any left over will keep in an airtight jar in the fridge for a week and is delicious with pasta or new potatoes.

Preheat the oven and roll out the dough as above. Spread half the crème fraîche on each pizza, leaving a clear border around the edge. Cut the thicker broccoli stems in half lengthways and put half on each pizza, along with half the chilli. Spoon 2 tablespoons of pesto over each pizza. Drizzle with a little oil and slide the pizzas on to the hot baking sheets. Bake for 15–20 minutes until golden brown.

KO Daylesford Sprouting Broccoli Pizza

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