Pizza con broccolini e peperoncino
Broccolini chilli pizza
Brocolini florets are smaller than traditional broccoli and the stems are longer and thinner. It is a cross between broccoli and Chinese kale. If you don't have any broccolini you can use 400 g (14 oz) small broccoli florets instead.
Preparation time: 15 minutes
Cooking time: 16 minutes
Makes: two 30 cm (12 in) round pizzas (serves 2–4)
150 g (5½ oz) soft goat’s cheese or goat’s curd, broken into large chunks
70g (2½ oz/1/3 cup) finely grated parmesan cheese or Parmigiano Reggiano
80 ml (2½ fl oz/1/3 cup) extra virgin olive oil
3 small red chillies, thinly sliced on the diagonal
4 garlic cloves, thinly sliced
2 bunches broccolini trimmed, halved lengthways
1 quantity pizza dough
12 anchovy fillets, drained on paper towel, halved lengthways
Preheat the oven to 220°C (425°F/Gas 7). Place two large, heavy pizza or baking trays in the oven to heat.
Combine the goat’s cheese, parmesan cheese and salt and freshly ground black pepper, to taste.
Place the olive oil, chilli and garlic in a small saucepan and cook over low heat for 3 minutes, or until the garlic just turns golden. Remove from the heat and set aside.
Cook the broccolini in a saucepan of boiling water for 1 minute, or until tender-crisp and bright green. Drain and rinse under cold water to refresh. Pat dry with paper towel.
Cut the dough into two even portions and shape each into a ball. Press each ball to flatten, then use a lightly floured rolling pin to roll out each ball on a piece of non-stick baking paper to a 30 cm (12 in) round.
Top the pizzas with the cheese mixture, anchovies and broccolini.
Remove the trays from the oven one at a time to keep them as hot as possible and carefully slide one pizza (still on the baking paper) onto each tray. Bake for 10–12 minutes, swapping the trays around halfway through cooking, or until the bases are golden and crisp.
Serve immediately, drizzled with the chilli and garlic oil and sprinkled with freshly ground black pepper, if desired.
