Broccolini and pesto pizza with rocket and pine nuts
30 October 2017
Ingredients
- pizza bases, 2 (or 4 pita breads)
- basil, bunch
- rocket, 120 g
- pine nuts, 1/3 cup (toasted)
- parmesan, 1/2 cup (grated)
- garlic, 1 tsp (minced)
- lemon juice, 1 tbsp (or to taste)
- olive oil, 2-4 tbsp
- broccolini, 2 bunches
- zucchini, 2 (sliced)
- mozzarella, 1-2 cups (grated)
- feta
- tasty cheese (grated)
Instructions
- Preheat the oven to 200°C. Set aside a quarter of the basil, half the rocket, a third of the pine nuts, and half of the parmesan.
- Process the rest of the basil, rocket, pine nuts and parmesan with garlic, lemon juice and 2 tbsp olive oil. If you're not getting a nice consistency, add a bit more oil and/or lemon juice.
- Place bases on trays and spread pesto thinly over the bases. Set aside remaining pesto.
- Steam broccolini in the microwave for 1 minute (it doesn't tend to cook quite enough in the oven so this gets things started). Just add a little water to the bottom of a microwave container with the broccolini and open the vent in the lid.
- Add slices of zucchini and chunks of broccolini, dividing evenly between pizzas. Top with extra pine nuts and mozzarella cheese. Season to taste.
- Bake in the oven for 10–15 minutes until cheese is melted and the edges of the broccolini florets are just starting to brown.
- Sprinkle with remaining basil, rocket and parmesan, and dollop on remaining pesto. Add a bit of lemon juice and feta if you fancy.
- Enjoy!