Spring green pizza with kale pesto and purple sprouting broccoli (vegan)

I love using seasonal ingredients and I’ve included lovely purple sprouting brocoli as a topping for this delicious pizza. But that’s not all – this beautifully green pizza has a layer of sautéd 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 – link here

I hope you enjoy, much love Niki xx

I'd love to know if you made this recipe.

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  2 servings
  1 hr preparation time
  30 minutes cook time


To make the dough; 
  • 100g white organic flour 
  • 100g rye 
  • 1/4 tsp sea salt 
  • 1 tsp quick yeast 
  • 1 tsp sugar 
  • 1 tbsp olive oil 
  • 175ml  luke warm water
For the pesto; 
  • 3 handfuls kale 
  • 1 tsp extra virgin olive oil 
  • 5 tbsp pumpkin sees 
  • 2 tbsp sunflower seeds 
  • 3 tbsp extra virgin olive 
  • 3 tbsp nutritional yeast 
  • 1 clove garlic 
  • Juice 1/2 lemon 
  • 75ml 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 
  • Plant based cheese – optional 
  • Capers 
  • Fresh herbs 


To make the dough;
  1. Add the flour and salt to a large bowl – mix well. 
  2. Mix the yeast, sugar, olive oil with the luke warm water and leave for a minute or so. 
  3. 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. 
  4. Transfer back to the bowl and cover with a damp cloth for about an hr. The dough should have doubled in size. 
  5. Transfer back onto the floured chopping board and knead again to knock back. 
To make the pesto; 
  1. Firstly Sauté the kale in a little oil until wilted. Set aside. 
  2. Dry toast the seeds in a frying pan until lightly golden. Set aside. 
  3. Add all the ingredients to your food processor or high speed blender and blitz until everything is combined to the texture you prefer. You may need to scrape the sides down a few times.
For the veg; 
  1. Fry veg in a large pan with the olive oil for a 2-3 minutes. 
To make the pizza; 
  1. Heat the oven to 180C/gas mark 4 Lightly oil a large baking tray. 
  2. Roll out the dough on a floured chopping board. Place on the baking tray. 
  3. 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. 
  4. Remove from the oven and then top with capers and leaves. 

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1 Comment

  1. […] this Spring Green Pizza with Kale Pesto and Purple Sprouting Broccolifor your next pizza night – it’s an absolute game changer, and makes eating greens so much more […]

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