Broccoli & Anchovy Pizza

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Broccoli Anchovy Flatty Pizza

Yield 4

Author Lucy Tweed

Cook time

25 Min

Total time

25 Min

Last weeks flattie dough and soup comes back to GIVE

Ingredients

• 1 qty of flattie dough here
• 1 head of broccoli, sliced thinly, top to bottom
• ½ c of passata (or left over tomato soup from last week)
• 250 gm ball mozzarella, thinly sliced
• 8 salted anchovies (more or less is up to you)
• Chilli flakes to taste
• Olive oil to toss and drizzle.
• Salt to season

Instructions

1. Preheat the oven to 240’c fan.
2. Make the flattie dough and set aside to rest.
3. Place the broccoli in a large heat proof bowl and cover with boiling water for 1 minute.
4. Drain and toss with olive oil and salt.
5. Roll out 1/2 the flattie dough onto a piece of baking paper.
6. Brush with ½ the passata, top with a single layer of cheese (½), then half the broccoli.
7. Splash with a little more passata, and a sprinkle of chilli flakes.
8. Into the oven for 15mins or until it is bubbling and golden on top while crisp and brown on the edge.
9. Meanwhile prep the second pizza.
10. Cut and eat as soon as is bearable.

Nutrition Facts

Calories

997.57

Fat

32.5 g

Sat. Fat

12.37 g

Carbs

138.96 g

Fiber

9.21 g

Net carbs

129.74 g

Sugar

5.19 g

Protein

36.64 g

Sodium

2250.23 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.