Pizzas with romesco sauce and greens
- March 2019
- Makes 4 small pizzas
- Hands-on time 45 min, plus overnight proving
This vegetarian pizza recipe is topped with sweet romesco sauce, tenderstem broccoli, oozy burrata cheese and a sprinkling of buttery pine nuts. Tip: the dough takes 24 hours to prove so start making them the day before you want to serve them.
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- Vegetarian recipes
- 28.3g (9.4g saturated)
- 103.1g (5.8g sugars)
- 500g ‘00’ or strong white bread flour, plus extra for dusting
- 1 tsp salt
- 3 tbsp olive oil, plus extra to grease
- 2g fresh yeast or ¼ tsp dried yeast
- 150-200g tenderstem broccoli
- 1 large sprout top, roughly chopped (or use ½ leafy cabbage)
- Bunch spring onions, trimmed
- 2 x 100g balls burrata
- 25g pine nuts, toasted in a dry pan
For the romesco sauce
- 50g blanched almonds
- 30g bread, torn (we used sourdough)
- 1 tsp sweet smoked paprika
- 175g roasted red peppers from a jar, drained
- 1 garlic clove, crushed
- 4 tbsp olive oil, plus extra to drizzle
- Splash sherry vinegar
You’ll also need…
- Large heavy-based non-stick ovenproof frying pan
Useful but not essential…
- Stand mixer with dough hook(see tips); mini food processor
- To make the pizza dough, put the flour and salt in the bowl of a stand mixer fitted with a dough hook and mix briefly. Measure 300ml room-temperature water in a jug, then add the olive oil and yeast, stirring to dissolve the yeast. Pour the mixture over the flour, then combine for 10-15 minutes on a medium-high speed (or stir in the yeast mixture and knead by hand) until the dough feels elastic. Leave for 15 minutes, then briefly mix again (the dough should spring back when you press it with your finger).
- Tip the dough onto a lightly floured surface and cut into 4 even pieces. Use your cupped hand to shape each piece into a ball. Put on a lightly floured baking sheet, spaced well apart, covered with lightly oiled cling film. Leave to rise in a cool place for 24 hours (see Make Ahead).
- To make the romesco sauce, toast the almonds in a heavy-based frying pan until golden, then add the bread and smoked paprika and cook for 1-2 minutes. Transfer to a mini food processor with the roasted peppers and garlic, whizz to a rough paste, then drizzle in the oil while the motor is running. Add a splash of sherry vinegar and season to taste.
- Put the broccoli, sprout top (or cabbage) and spring onions in a microwaveable bowl with a splash of water. Microwave for 2 minutes on high until just tender. Drain well.
- Heat the grill to high. Roll out the pizza bases on a lightly floured surface to roughly 20cm circles. Move the shelf under the grill as near to the grill bars as possible (check you can fit the frying pan underneath). Heat the pan on the hob until smoking hot.
- Carefully put one pizza base in the pan and cook for 2-3 minutes until the top is puffing up and the underside is crisp. Spoon 1 tbsp of the romesco sauce over the top along with one quarter of the veg. Grill for 4-5 minutes until the crust and vegetables are charred and the dough is cooked through. Transfer to a baking sheet and keep warm in the bottom of the oven. Repeat with the remaining bases and toppings.
- To serve, tear the burrata and dot over each pizza. Scatter over toasted pine nuts, add a drizzle of olive oil and a grind of black pepper.
If you don’t have a stand mixer and you have time, try the no-knead method: mix the dough ingredients in a large bowl, then cover with a clean tea towel and leave for 6-8 hours. Continue from step 2.
This recipe makes more romesco sauce than you’ll need. Use as a dip for chargrilled vegetables, stir into boiled new potatoes or loosen with oil and lemon juice for a dressing.
Make the dough, cover and leave to rise in the kitchen overnight. Once it’s risen you can freeze it: press out the air, then divide into 4 equal pieces and wrap individually. Freeze for up to 3 months. Defrost overnight in the fridge, then use straightaway.
Make the romesco sauce up to 3 days ahead and store in an airtight container in the fridge.
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