Broccoli and Calabrian Chili Pizza

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Broccoli and Calabrian Chili PizzaOnce again, it's pizza time for my family members. We made a different one this time with a thick base and with a unique and cheesy topping. I've used fresh broccoli tendrils and Calabrian chili to add a different yet delicious flavor to the topping. If tendrils are not available, use roughly chopped broccoli florets. Similarly, if Calabrian chili is not available, use Anaheim chili and Serrano chili. Feel free to more veggies if you want to go for a more colorful and richer version of the same. If you don't like thick crust, go for the opposite making sure the topping is not that heavy. It a good way to make your kids eat broccoli which they generally try to avoid. Let's make this scrumptious broccoli and chili pizza.

Broccoli and Calabrian Chili Pizza
Broccoli and Calabrian Chili Pizza
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Broccoli and Calabrian Chili Pizza

Do make this delicious, fulfilling, and spicy pizza consisting an irresistible topping of broccoli tendrils and Calabrian chili with a generous amount of cheese.

Preparation Time: 30 minutes
Cooking Time: 20 minutes
Servings: 6
Nutrition: (per serving)
Calories: 331 calories
Fat: 10 grams
Carbohydrates: 46 grams
Sodium: 581 milligrams
Protein: 15 grams
Sugar: 3 grams

Ingredients:
  • 2-1/2 cups all-purpose wheat flour
  • 1/2 tsp dry yeast
  • 3/4 tsp castor sugar
  • 1/4 tsp salt
  • 300 gm broccoli tendrils
  • 8 Calabrian chilies (roughly chopped)
  • 2 medium-sized garlic cloves (finely minced)
  • 1/3 tsp onion powder
  • 175 gm Parmesan cheese (grated)
  • 3 tsp olive oil

Instructions:

  1. Mix dry yeast and castor sugar with 2 tsp of olive oil.
  2. Add salt to the flour and sift for half a minute.
  3. Add yeast mixture to the flour.
  4. Slowly add lukewarm water to the flour in batches and knead it till you get a dough with a slightly elastic consistency.
  5. Cover it with a food-grade plastic sheet and keep aside for at least 3 to 4 hours.
  6. Grease a nonstick fry pan on a low-medium flame.
  7. Toss in broccoli tendrils and sauté for about 2 minutes. Keep aside.
  8. Preheat oven to 240 °C.
  9. Put lightly-greased baking sheet on a pizza tray.
  10. Lightly dust the working surface with the flour.
  11. Roll the dough on the surface making the base of your preferred size.
  12. Transfer the pizza base to the tray.
  13. Lightly rub the remaining olive oil and minced garlic on the base.
  14. Sprinkle Parmesan evenly on the pizza base.
  15. Top it with lightly-sautéed broccoli tendrils and chopped Calabrian chilies.
  16. Sprinkle onion powder on top.
  17. Bake for about 15 minutes.
  18. Serve with your favorite beverage.