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)
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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