Broccoli Pizza with Bergader Edelpilz
- 10 g fresh yeast
- ½ litre tepid water
- 250 g flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- 300 g canned pizza tomatoes
- 1 garlic clove
- 1 pinch oregano
salt and freshly milled pepper
- 1 pinch cayenne pepper
- 500 g broccoli (could use frozen)
- a little oil
- 125 g Bergader Edelpilz
- 8 thin slices of dry-cured ham (eg. Parma)
Dissolve yeast in water, add to flour, salt and olive oil and knead to a smooth dough. Put in a bowl, cover with cling film and leave in warm place to rise for about 30 min. Meanwhile season the pizza tomatoes with chopped garlic, oregano, salt, pepper and cayenne pepper. Blanch the broccoli in boiling water for 10-15 seconds, then chill in iced water.
Preheat the oven up to 250° C. Grease a deep baking sheet with a little oil. Roll out the dough on a floured worktop and lay it onto the oiled baking sheet. If you want a crispy border, push the dough up around the edges. Spread the tomato sauce over dough and scatter the broccoli on top.
Bake the pizza on the lowest shelf in the pre-heated oven for 15-20 minutes. Remove, garnish with slices of Bergader Edelpilz and ham. Season it with pepper and return to oven for a short time (enough to melt the cheese).
Tip: Instead of Bergader Edelpilz you can also use Bavaria blu.