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Italian Pizza with Broccoli, Ricotta & Mozzarella | Oven-Baked
(0)
30 min
Quick
Gurkerl Küche
Knuspriger Pizzateig belegt mit feiner Tomatensauce, cremigem Ricotta, zartem Brokkoli und geschmolzenem Mozzarella. Ein herrlicher italienischer Genuss frisch aus dem Backrohr.
Ingredients
Preparation method
Preparation
Preheat the oven to 220 °C top/bottom heat (or 200 °C convection) and line a baking sheet with baking paper.
Wash the broccoli and cut into very small florets. Blanch in boiling salted water for approx. 2–3 minutes, immediately plunge into ice-cold water and drain well. Peel and finely chop the garlic.
In a small bowl, stir the ricotta with the chopped garlic, finely grated Parmesan, 1 tbsp olive oil, a pinch of salt and pepper until smooth.
Chef's tip
Blanch the broccoli briefly and shock in ice-cold water: This keeps its vibrant green color and ensures it becomes perfectly tender and flavorful in the oven.
For a Pizza Bianca, simply omit the sieved tomatoes and spread the delicate ricotta cream directly onto the dough.
15 min
Quick
