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!
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
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.
