'white' pizza with purple sprouting broccoli

Along with asparagus, purple sprouting broccoli is one of my favourite spring veggies. It is very versatile, you can treat it like asparagus - grill or steam it and have with an egg, or add it to a veggie lasagne, or put it on a pizza like I did.

Because I wanted a quick dinner I opted for the 'white pizza' method, using a creme fraiche sauce instead of tomato. A tomato one is pretty quick but a white sauce is even quicker! I use my favourite thin base recipe, some cheddar, parmesan, spinach and some pine nuts.

White Pizza
makes 2 medium sized pizzas

For the base:

250g of strong white bread flour
1/2 tsp of salt
7g sachet of dried yeast
1 tsp of sugar
2 tablespoons of olive oil
approx 300ml of warm water

Put the flour and salt in a large bowl. Mix the warm water, yeast, sugar and oil in a jug, leave to stand for a few minutes to let the yeast activate. Make a well in the centre of the flour and add in the liquid. Slowly incorporate the flour into the well until it starts to come together. Work into a dough, add more water or flour if you need it. Then turn it out on to a floured board and knead for a couple of minutes.

Leave to prove in a bowl covered with cling film for about an hour.
When it is proved, divide it into two portions, knead lightly and then roll out into bases.

For the topping:
8 stalks of purple sprouting broccoli
two tablespoons of creme fraiche
clove of garlic
mozarella or cheddar
parmesan
pine nuts (optional)
olive oil

Whilst the dough is proving, roast the purple sprouting broccoli in a medium oven, drizzled with some oil and seasoned. For about 20 minutes till it is about half cooked.

For your sauce spread a tablespoon of creme fraiche on each pizza base, then crush your garlic and sprinkle over the top. Season. Then layer up with your cheese, broccoli and pine nuts. Season again lightly and add a bit of olive oil over the top. I also added a handful of spinach too.

For a gas or conventional electric oven ,bake at the highest heat on the top shelf for 10 - 15 minutes.

For a fan oven bake on middle shelf at approx 200c for 10 minutes.

Serve with a nice big salad and an extra grating of parmesan!