Stuffed Crust Walnut, Tomato & Broccoli Pizza
Base - makes enough for 2 pizza bases
- 350 g strong white flour
- 25 g polenta
- 7 g sachet fast acting yeast
- 1 tbsp olive oil
- 270 mls lukewarm water
Topping - topping is for ONE pizza only. Double to make 2 pizzas or reserve the extra dough for the following day
- 2 handfuls walnuts
- 100 g broccoli florets
- 2 tbsp olive oil
- 1 clove garlic
- 2 tbsp nutritional yeast flakes
- 30 baby tomatoes reserve 20 for the topping and slice each one in half
- 3 tbsp passata
- pinch sea salt & ground black pepper
- splash water for ease of blending
Combine flour, polenta, yeast in a bowl. Add oil.
Gradually add water while stirring. When a ball forms, knead with clean hands for a few mins.
Leave in bowl and cover with damp towel. Leave to rise for a few hours at room temp.
Blanch broccoli florets in boiled water for 2 mins. Drain. Place all ingredients (excluding 20x extra baby toms) in a blender and pulse until lumpy texture.
Half your pizza base dough. Roll out one half on a floured, flat surface. IMPORTANT! now place the base on your pizza baking tray BEFORE adding topping! You'll never get it on otherwise. Learn from my mistakes...!
Spoon the topping on and smooth RIGHT UP TO THE EDGES.
Fold in the edges to form the stuffed crust.
Place all the sliced baby toms on top. Oven bake for approx 20-25mins until cooked and golden.