Tomato & Broccoli Pizza with a Layer of Pea Puree

  • Tomato & Broccoli Pizza with a Layer of Pea Puree
    Category :Italian

    Author : Tanvi

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    Making the pizza is quite a long process but extraordinarily satisfying! Because it is very health and different pizza. Perfect for kids who never eat vegetables.


    Ingredients

    Pizza base

    280gms plain flour, plus extra for dusting
    140gms cold butter, cut into pieces
    8 tbsp very cold water

    Pea Puree

    300g frozen peas
    3 tbsp olive oil
    handful of fresh mint, chopped

    Vegetables

    ½ broccoli cut into florets
    10 baby plum tomatoes
    1 red onion, thinly sliced
    1/2 cup mint leaves
    ½ tbsp olive oil
    You can add any vegetable u like.

    Sauce

    300ml double cream
    1 cup grated cheddar
    salt & pepper to season

    Directions

    Tip the flour & butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 10 hours.
    Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of base on the sides. Using a small ball of pastry scraps, push the base into the corners of the tin. Chill in fridge or freezer for 20 minutes.

    Heat oven to 200c. While the pastry is chilling make the filling.

    Cook the peas in boiling water for 3 minutes, drain and rinse in cold water to refresh.Grind the peas with the olive oil and mint. Set this mixture aside.

    Cook the broccoli in boiling water for a few minutes, drain and rinse under cold water. Dry fry the tomatoes in a hot pan, moving around until they start to brown a little and split. Gently fry the onion in olive oil, until soft. Set aside.

    Take the base out of the fridge or freezer. Prick the base lightly with a fork. Cover with a layer of greaseproof paper, fill with ceramic beans or rice and bake blind for 20 minutes, remove the paper and beans and bake for another 5 – 10 minutes until golden brown.

    While the pastry is baking whip up the sauce. In a bowl gradually add the cream. Stir in the onions and add 3/4 cup of grated cheddar, then season with salt and pepper.

    When the base is ready, spread the pea puree over the base, top with the vegetables and then pour over the cream mixture. Scatter over the remaining cheese. Bake the for 20 – 25 minutes until set and golden brown. Don’t worry if the filling is a little wobbly, it will set.

    Serve hot..

    More recipes by Tanvi :

    Green Mongdal Pancake Chocolate Pistachio Fudge Ginger-Watermelon Crush Chinese Baby Corn Bread tartlets

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