Try this easy-peasy recipe at home and satiate your craving for a nice pesto pizza.

INGREDIENTS

Pack ciabatta bread mix – ½ kg

Broccoli (cut into florets, stalk cut into even-sized chunks) – 1 large

Pine nuts – 2 tbsp

Garlic clove, crushed – 1

Olive oil, plus extra for drizzling – 3-4 tbsp

Ricotta – 7-8 tbsp

Bag rocket – a few leaves for garnishing

HOW TO PREPARE

Make the dough for the pizza by following the instructions as provided on the package. Knead and pat into a ball.  Cut the dough in half and shape into two large discs on a lightly floured surface – use a rolling pin, if you like. Leave to prove on two greased baking sheets covered with a cling film for 10-15 minutes.

Meanwhile, make the pesto ready. Bring a large pan of salted water to a boil. Tip in all the broccoli, bring it to a boil and cook for 1 minute. Drain and cool under cold running water. Transfer to a large bowl of a food processor with the pine nuts, garlic and some seasoning. Grind it until it is a nice creamy mixture and then gradually pour in the oil while the processor is on – the mixture should be the consistency of a pesto sauce. Season to taste, and then set aside.

Heat the oven to 220 degree C. Spread the broccoli pesto over both the bases, leaving a 2 cm edge for the crust, and drizzle with a little olive oil. Bake for 25 minutes or until the base is golden and cooked through. Dot over the ricotta and scatter a handful of the rocket over each. Finish with a drizzle of olive oil and a good grinding of black pepper.