Silverbeet, broccolini and mozzarella pizza

• 25m prep
 
• 15m cook
 
• makes 2 pizzas

 

 5

SAVE RECIPE

Sunday night is pizza night. Enjoy this better-than-takeaway version which is filled with healthy gourmet toppings.

Allergens: Recipe may contain gluten, wheat, tree nut, yeast and milk.

• 10 Ingredients
• 4 Method Steps

• 1 bunch broccolini
• 1/2 bunch silverbeet, finely shredded
• 1 garlic clove, crushed
• Finely grated zest of 1 lemon
• 1 tbsp extra virgin olive oil
• 1/4 cup (65g) pesto
• 2 round pizza bases
• 2 tbsp finely grated parmesan
• 250g fresh mozzarella or bocconcini, roughly torn
• 2 bacon rashers, cut into large pieces
• Select all ingredient

• Step 1
  Preheat the oven to 200°C. Line 2 baking trays with baking paper.
• Step 2
  Thinly slice the stalks of the broccolini and set aside. Blanch the broccolini tops in boiling, salted water for 1-2 minutes until just tender, adding the silverbeet for the final 10 seconds. Drain and refresh under cold water.
• Step 3
  Combine garlic , lemon zest and oil in a bowl, then toss with drained broccolini tops and silverbeet. Season and set aside.
• Step 4
  Spread the pesto over the pizza bases and scatter with the parmesan and sliced broccolini stalks. Divide the mozzarella , bacon and greens between the pizza bases. Bake for 12-14 minutes until crust is golden and crisp, and cheese has melted. Cut into slices and serve immediately.