Directions
Preheat the oven to 200°C. Line two large baking trays with baking paper, set aside.
Pizza sauce:
Add the tinned chopped tomatoes to a pot with the chopped garlic, oregano and salt and pepper. Bring the pot to a medium heat, cook for 8-10 minutes to allow the sauce to thicken stirring often. Remove from the heat and set aside.
Pizza base:
Chop the broccoli into smaller pieces including the stalks. Place the broccoli into a high-speed blender/food processor and blitz until the broccoli is fine crumbs.
Add the blitzed broccoli to a bowl, add the parmesan cheese, eggs, salt and pepper. Mix well till combined. Divide the mixture onto the two baking trays. Using the back of a spatula or spoon to shape the broccoli mixture into a circle. Season with black pepper and a touch of salt.
Caramelized red onion:
Slice the onions finely. Add oil to a pan and bring to medium heat. Add the onions saute for 7 -8 minutes till soft. Add the sugar and balsamic vinegar and cook for a further 2 minutes stirring often season with black pepper. Remove from the heat and set aside.
Assemble pizza:
Place the pizza base into the oven to bake for 10 minutes. After 10 minutes remove the pizza bases from the oven. Spread the pizza sauce evenly over the two pizza bases. Add your toppings, to each pizza add one large handful of spinach, caramelized onions and feta cheese. Place back into the oven to bake for 10-15 minutes.
Remove from the oven & serve. Best served hot.
Leftovers can be stored in the fridge in an airtight container. Also, the pizza bases can be frozen once cooled.
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Ingredients
Broccoli pizza base:
- 2 heads LeaderBrand Broccoli
- 4 eggs
- 50g parmesan cheese
- Salt
- Pepper
Pizza sauce:
- 1 tin chopped tomatoes (400g)
- 1 clove garlic
- 1 tsp oregano
- Pinch of salt
- Pinch of sugar
- Pepper
Caramelised red onions:
- 1 red onion sliced
- 1/3 tbsp oil
- 1 tsp sugar
- 1 tsp balsamic vinegar
- Salt
- Pepper
Topping:
- Caramelised red onion
- 2 handfuls LeaderBrand Spinach
- 50g feta cheese