GREEN NO-CHEESE PIZZA WITH BROCCOLI PESTO, CHICKEN AND SOUR CREAM

Ingredients

Pizza Dough (Makes two 12-inch pizzas)

• 3 cups plain flour
• 2 tsp (7g) dried yeast (1 sachet)
• 1/2 tsp castor sugar
• 1/2 tsp salt
• 1 1/4 cups warm water
• 1 tbsp olive oil
• Olive oil (for brushing)
• Semolina or polenta (for dusting)

Pizza Topping

• 1 recipe broccoli pesto (see below)
• 1 smoked chicken breast (or fresh, cooked chicken), roughly chopped
• 1/2 red onion, finely chopped
• 1/2 cup sour cream
• Baby spinach and rocket leaves, for garnish
• Cracked pepper, to serve
• Extra virgin olive oil (for drizzling, garlic-infused if preferred)

Broccoli Pesto

• 1 head broccoli (about 400 g), cut into florets
• 3 cloves garlic
• 1 tbsp almonds, toasted and roughly chopped
• 1/4 cup basil leaves
• 2 sprigs thyme
• 1 tbsp freshly squeezed lemon juice
• Salt and pepper, to season
• 2 tbsp extra virgin olive oil

Instructions

1. Make the Pizza Dough

1. Combine Ingredients:

   • In a large bowl, mix the flour, dried yeast, castor sugar, and salt.
   • Create a well in the center and add the warm water and olive oil.
   • Mix together until a soft dough forms. Use your hands to bring the dough together.

2. Knead the Dough:

   • Turn the dough out onto a floured surface and knead it for about 5-7 minutes until smooth and elastic.
   • Lightly oil the mixing bowl and place the dough back into it, turning to coat with oil.

3. Rise the Dough:

   • Cover the bowl with a damp tea towel and place it in a warm area.
   • Let it rise for 30 minutes or until it has doubled in size.

4. Punch Down and Roll Out:

   • Punch down the dough with your fist to release air.
   • Remove from the bowl and gently knead for a minute.
   • Divide the dough in half and roll each portion out to fit a 12-inch pizza tray.

2. Make the Broccoli Pesto

1. Cook Broccoli:

   • In a saucepan, heat 3/4 cup salted water over medium heat.
   • Add the broccoli and simmer for 3-4 minutes until tender. Most of the water should be absorbed.

2. Prepare Pesto:

   • Cool the broccoli slightly, then transfer to a food processor.
   • Add garlic, basil, thyme, toasted almonds, and lemon juice.
   • Process until you have a coarse paste.
   • Season with salt and pepper.
   • Slowly add the extra virgin olive oil while processing until smooth.

3. Store:

   • Store the pesto in the refrigerator until ready to use.

3. Make the Pizza

1. Preheat Oven:

   • Set your oven to 220°C (428°F).

2. Prepare Pizza Tray:

   • Dust your pizza tray with semolina or polenta to prevent sticking.

3. Assemble the Pizza:

   • Place the rolled-out dough onto the prepared tray.
   • Spread a thick layer of broccoli pesto over the base.
   • Top with smoked chicken and finely chopped red onion.
   • Season with salt and pepper and drizzle with a bit of olive oil.

4. Bake:

   • Bake in the preheated oven for 10-12 minutes, or until the base is crisp and golden.

5. Finish and Serve:

   • Remove from the oven and dollop with sour cream.
   • Top with baby spinach and rocket leaves.
   • Drizzle with extra virgin olive oil (preferably garlic-infused) and sprinkle with cracked pepper.

Serve your homemade pizzas warm for a delicious, savory treat that combines the creamy tang of sour cream with the vibrant flavors of broccoli pesto and smoked chicken.