Broccoli & goat’s cheese pizzettes

broccoli fibre goat's cheese midweek meal pizza quick dinners vegetarian vitamin c

N/A

Source

Ingredients

120g long-stem broccoli

plain flour , to dust

220g fresh or frozen pizza dough (defrosted if frozen)

3 tbsp mascarpone

1 lemon , zested

1 courgette , peeled into strips (discard the seeded core)

60g soft rindless goat’s cheese

1 red chilli , finely sliced

olive oil , to drizzle

Method

Heat the oven to 240C/220C fan/gas 9. Put a baking sheet in the oven to heat up.

Bring a medium pan of water to the boil, add the broccoli and boil for 1 min. Drain and pat dry with kitchen paper.

Lightly dust your work surface with a little flour. Split the dough in half and roll into two oval shapes. Mix the mascarpone and lemon zest together in a bowl. Remove the hot tray from the oven and use a palette knife to transfer the bases onto the baking tray. Spread with the mascarpone and top with the broccoli and courgette, then season with black pepper. Put back in the oven to bake for 10-12 mins or until crisp and golden around the edges.

Scatter with the crumbled goat’s cheese and red chilli, and drizzle over a little olive oil to finish.