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!

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.

You can swap the flours around and use your favourite combination, all white, all rye, swap for spelt or wholemeal.

You could, of course, top the pizza with a classic tomato sauce instead of the pesto.

If you don’t want a yeasted pizza base, you can, you use a flatbread, and you can also split the dough for two smaller pizzas.

I hope you enjoy, much love Niki xx

The Recipe

Spring green pizza with kale pesto and purple sprouting broccoli

Prep time: 1

Cook time: 30

2 servings

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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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