Ingredients
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1 bunch broccolini
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1/2 bunch silverbeet, finely shredded
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1 garlic clove, crushed
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Finely grated zest of 1 lemon
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1 tbsp extra virgin olive oil
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1/4 cup (65g) pesto
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2 round pizza bases
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2 tbsp finely grated parmesan
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250g mozzarella or bocconcini, roughly torn
Method
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 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.
Enjoy!