Pizza is one of the most loved dishes in the world, but why not give it an extra boost with a creative and unexpected touch? Today we offer you a gourmet pizza with a unique taste: pizza with broccoli pesto and mortadella. The combination of broccoli pesto, with its creamy consistency and bold flavor, and mortadella with its unique taste, is perfect for those who want to discover new flavors without giving up tradition. A combination that will surprise your palate and make your pizza even more special!
To prepare it, we naturally start with the pizza dough. We recommend our pan pizza dough, simple, with little yeast and a few hours of rising, soft and light. In the article, you will find all the links to other pizza dough recipes to choose from. There is a wide choice between gluten-free pizza, with whole wheat flour, or with 24-hour leavening. When the pizza dough has risen, we spread it in the trays and after another 30 minutes of rising, we cook in the oven at 446°F for about 15-20 minutes. Then we take the pizzas out of the oven, top them with broccoli pesto, mortadella, and grated mozzarella, and then bake for another 5 minutes.
This pizza is a great dish for a night with friends, but also for a more elegant dinner. You just have to try it!
Also discover:
- Difficulty: Very easy
- Cost: Cheap
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, Spring
Ingredients for preparing Pizza with Broccoli Pesto and Mortadella
- 4 cups whole wheat flour
- 1 3/4 cups water
- 1 tsp fresh yeast
- 2 tbsps extra virgin olive oil
- salt
- 1 lb lbs broccoli
- 1/4 cup almonds
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 1 clove garlic
- basil
- extra virgin olive oil
- salt
- 5 oz mortadella
- 5 oz mozzarella for pizza
Tools to prepare Pizza with Broccoli Pesto and Mortadella
- Bowl
- Spoon
- Refrigerator
- Oven
- Food Processor
How to prepare Pizza with Broccoli Pesto and Mortadella
Prepare the pizza with broccoli pesto and mortadella by first making the whole wheat pizza dough: dissolve the yeast in warm water.
Pour the whole wheat flour into a bowl.Add water and oil. Mix with a spoon so the ingredients start to combine. Let the dough rest for about ten minutes. Then add salt and continue working the dough, folding it in the bowl at least 3 times every 20 minutes. In the end, you should have a smooth and homogeneous dough.
Cover it and let it rise for 2 hours at room temperature, then let it rest in the fridge for 12 hours or overnight.The next day, take the dough, divide it into two balls, and let them rise at room temperature, covered, for 1-2 hours.
Meanwhile, prepare the broccoli pesto: boil the broccoli florets in salted water for about 10 minutes, until they are tender. Drain them well and put them in a blender along with almonds, pine nuts, Parmesan, garlic, olive oil, salt, and pepper. Blend until you get a creamy pesto. If necessary, add a little broccoli cooking water to make the pesto smoother.
Roll out the pizza dough: Grease two baking trays (or line them with parchment paper) and spread the whole wheat pizza dough directly in the tray with oiled hands.
Bake in the preheated oven at 446°F for 15-20 minutes in the lowest part of the oven.At this point, distribute the broccoli pesto, sliced mortadella, and mozzarella on the pizza, and bake in the center of the oven for another 8 -10 minutes
The pizza with broccoli pesto and mortadella is ready to be enjoyed, with a perfect balance between the freshness of the pesto and the sweetness of the mortadella. Enjoy your meal!
Storage
You can store the pizza in the fridge for up to 2-3 days.
