A beautifully green pizza topped with purple sprouting broccoli and has a layer of sauteed kale pesto made with toasted sunflower and pumpkin seeds – delicious!
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I love using seasonal ingredients and I’ve included lovely purple sprouting broccoli as a topping for this delicious pizza.
But that’s not all–this beautifully green pizza has a layer of sautéed kale pesto made with toasted sunflower and pumpkin seeds (you can use pine nuts if preferred but I thought a pine nut free pesto would work really well here).
I then topped the pesto with lighted sautéed green veg–broccoli, spring onions, asparagus and fennel. I love the contrast of the fluffy pizza base, the flavoursome pesto and crunchy veg.
Some options;
You can swap the flours around and use your favourite combination (all white, all rye, swap for spelt or wholemeal).
Top with a classic tomato sauce instead of the pesto.
Add plant based cheese of choice.
Split the dough into two and make smaller pizzas.
If you don’t want a yeasted pizza base, you can you use a flatbread.
I hope you enjoy, much love Niki xx
A beautifully green pizza topped with purple sprouting broccoli and has a layer of sautéed kale pesto made with toasted sunflower and pumpkin seeds - delicious!
Prep time: 1 hour hr
Cook time: 30 minutes mins
2 servings
No ratings yet
Ingredients
For the dough
- 100 g white organic flour
- 100 g rye
- 1/4 tsp sea salt
- 1 tsp quick yeast
- 1 tsp sugar
- 1 tbsp olive oil
- 175 ml luke warm water
For the pesto
- 3 handfuls of kale
- 1 tsp extra virgin olive oil
- 5 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
- 3 tbsp extra virgin olive oil
- 3 tbsp nutritional yeast
- 1 clove garlic
- Juice 1/2 lemon
- 75 ml water
- 1 tsp sea salt
- Black pepper
For the veg
- 5 spring onions
- 1/2 fennel chopped
- Handful asparagus
- Purple sprouting broccoli
- 1 tbsp olive oil
For the toppings
- Plant-based cheese–optional
- Capers
- Fresh herbs
Instructions
To make the dough
Add the flour and salt to a large bowl–mix well.
Mix the yeast, sugar, olive oil with the lukewarm water and leave for a minute.
Create a hole in the middle of the flour and gradually add the liquid until you have a dough. Tip the dough onto a floured chopping board. Knead for a few minutes until the dough is springy.
Transfer back to the bowl and cover with a damp cloth for about a hr. The dough should have doubled in size.
Transfer back onto the floured chopping board and knead again to knock back.
To make the pesto
First sauté the kale in a little oil until wilted. Set aside.
Dry toast the seeds in a frying pan until lightly golden. Set aside.
Add all the ingredients to your food processor or high-speed blender and blitz until everything is combined with the texture you prefer. You may need to scrape the sides down a few times.
To cook the veg
Fry veg in a large pan with the olive oil for a 2-3 minutes.
To make the pizza
Heat the oven to 180C/gas Mark 4 Lightly oil a large baking tray.
Roll out the dough on a floured chopping board. Place on the baking tray.
Top the pizza with the pesto, veg and cheese if wanted, then bake for 15 minutes, until the crust is cooked and a little golden
Remove from the oven and then top with capers and leaves.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Kale, Fennel, Asparagus, Broccoli or Pesto
Roast tomato, Crushed Potato and Pesto Salad
Wild Garlic Chickpea Stew with Pesto and Wild Garlic Flatbreads
Pesto Risotto with Sautéed Greens and Za’atar Cauliflower Steaks
Festive Walnut, Caramelised Onion and Squash Galette with Walnut Pesto Dressing
Discuss this Recipe with Niki
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Thank you, and much love, Niki xxx
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