Creamy Broccoli Pizza
Chock full of veggies, this riff on one of Ricardo’s favourite pies is a real slice of freshness. We took our classic pizza dough and slathered on a base of…
Instructions
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In a pot of salted boiling water, cook the broccoli until tender, about 3 minutes. With a slotted spoon, remove the broccoli (keep the pot of water). In a food processor, purée with the remaining ingredients until smooth. Use a spatula to scrape down the sides of the food processor as needed. Season with salt and pepper. Set aside.
Chock full of veggies, this riff on one of Ricardo’s favourite pies is a real slice of freshness. We took our classic pizza dough and slathered on a base of broccoli purée, cheese (Parmesan and ricotta), cream, garlic and scallions (for an ultra-green spin on traditional red sauce), then loaded it with broccoli florets, asparagus (all organic options), melty mozzarella and smoky, sliced capicollo. Topped with a cloud of creamy burrata and a scattering of baby kale, just call it the new all-dressed.
