Spring Green Pizza with Kale Pesto and Purple Sprouting Broccoli

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!

spring-green-pizza-with-kale-pesto-and-purple-sprouting-broccoli-vegan 1

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

spring-green-pizza-with-kale-pesto-and-purple-sprouting-broccoli-vegan 1a

Spring Green Pizza with Kale Pesto and Purple Sprouting Broccoli

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
Cook time: 30 minutes
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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