Move over, cauliflower! It’s time for the green stuff to shine. When cut into 6 slices, each one will have just over 1 portion of your required 5-a-day veg.
RECIPE AND STYLING BY NOMVUSELELO MNCUBE
PHOTOGRAPH BY DYLAN SWART
Broccoli and spinach-base pizza
- 400g broccoli florets
- 100g baby spinach
- 50g pecorino cheese, finely grated
- 100g mozzarella, grated
- 1 egg, lightly beaten
- 50g almond flour
- 1 tbsp dried oregano
- 1½ tsp garlic salt
- 200g store-bought
- tomato and basil pasta sauce
- 70g salami, sliced
- 70g pecorino cheese, finely grated
- 150g mozzarella, grated
- small handful microherbs, to garnish
For the base, preheat the oven to 200˚C. Line a baking sheet with baking paper. Set aside until needed.
Blanch the broccoli florets and baby spinach in a large pot of boiling salted water until bright green, 3 – 5 minutes. Drain and transfer to a food processor, then pulse until finely minced. Place the mixture in between two layers of paper towel and squeeze out the excess moisture. Transfer the mixture to a large bowl, then add the 50g finely grated pecorino cheese and 100g grated mozzarella, along with the remaining base ingredients. Mix until well combined.
Spoon the mixture onto the prepared baking sheet and roughly shape into a round with a diameter of about 29cm. Bake in the preheated oven until set, about 15 minutes. Remove from oven and set aside to cool slightly. Leave the oven on.
To arrange the toppings, start with a layer of the tomato and basil pasta sauce followed by the salami slices, 70g finely grated pecorino cheese and 150g grated mozzarella. Return to the oven and bake until the cheese has melted, about 10 minutes. Remove from oven and sprinkle with the microherbs. Serve hot.