Homemade pizza is always a good idea! Discover today my new favorite: a vegetarian pizza garnished with broccoli florets, red onions, and feta cheese.
One thing I absolutely love in life is baking with kids – I said it before and I say it again. Baking is so entertaining and it is such a feeling to see the kids proud of themselves when they add their own touch! Most of the time we bake something sweet together, such as cookies, my milk and cookie cups (always a success ; kids love them!), or Swedish cinnamon rolls (watch the little video attached to the recipe). But sometimes, we also make some pizzas together, and it is so much fun! Last summer, we made two giant pizzas with my nephews and nieces, that they were allowed to garnish themselves. They were very excited about the idea, and all I can say is that both pizzas disappeared the same night!
The good thing about pizzas is that you can always find one that matches your tastes and/or mood of the day. I have a few favorites that I happen to make often, and among them there is this vegetarian green pizza made with broccoli, feta and red onion pizza. I remember that I first created this recipe several years ago in Stockholm, using some leftovers I had in the fridge. I immediately loved this new pizza made without any mozzarella cheese – I use a basil pesto and grated parmesan instead. I then garnish it with red onions and broccoli florets that pair very well together. Sprinkle some feta cheese on top, a handful of pine nuts, and just a few leaves of arugula, and you get a beautiful green pizza, that is also very tasty.
For the pizza dough, I used here a very basic one that I make almost every time, especially when I don’t have so much time ahead. Made with 4 ingredients only, it’s ready in 10 minutes (+ rising time), and there is absolutely nothing difficult in it. In other words, once you discover this dough recipe, you will soon notice that there is no need to buy a ready-to-use pizza dough. Sometimes, I like to replace it with my whole wheat pizza crust, which brings a subtle taste of hazelnut to the dough. You can also go crazy and try my cauliflower pizza crust, which is a good way to increase your veggie intake – it’s surprisingly tasty!
With this recipe, I just want to give you some ideas but as you can see, there are many ways to bring your own twist and try different variants: replacing the feta cheese with some goat cheese, the pine nuts with walnuts, or the classic dough with one of the two others I just mentioned above. You can even get rid of the broccoli florets if you want, and garnish with more arugula and feta cheese. As my favorite Chef from Chicago Grant Achatz would say: “The rules? What rules? There are no rules. Do whatever you want!”. So just have fun and let me know which twist you choose, I might give it a try too. Or just stick to this recipe, it works pretty well too!
- 2½ cups (320g) all-purpose flour
- 1 pinch of salt
- 1 teaspoon active dry yeast
- 1 cup (250 ml) lukewarm water
- 1 teaspoon olive oil
- 4 Tablespoons pesto
- 3 Tablespoons grated parmesan
- 1 medium broccoli, cut into florets
- 1 medium red onions, sliced
- 5 oz (150g) feta cheese
- 1 Tablespoon pine nuts
- Arugula salad
- For the pizza dough: in a large mixing bowl, mix the flour with the pinch of salt.
- In a measuring cup, combine the lukewarm water with the active dry yeast and the olive oil. Let sit for about 10 minutes.
- Gradually add the wet ingredients to the dry ones, stirring until combined. Knead the dough for about 3 minutes by hand.
- Form a ball with the dough and transfer to a large clean bowl, covered with plastic wrap. Let rise at room temperature until doubled in size, at least one hour.
- Place the dough on a large sheet of parchment, then shape and stretch until you have a thin 12-inch circle. Cover with a clean towel until ready to use.
- Preheat the oven to 450°F (220°C).
- For the topping: bring some water to a simmer in a saucepan. Add the broccoli florets and cover. Steam for about 3-4 minutes, and strain.
- Brush the edges of the pizza dough with olive oil. Spread the pesto and parmesan, garnish with the sliced red onions, and sprinkle the broccoli florets and feta cheese on top. Add the pine nuts all over the pizza.
- Bake for about 12-15 minutes. Display the fresh arugula on top before serving.