| Ready in: 40 minutes | 4 portions |
Ingredients
- 1 bunch broccoli
- 1/2 bunch silverbeet, finely shredded
- 1 garlic clove, crushed
- Finely grated zest of 1 lemon
- 1 tablespoon extra virgin olive oil
- 1/4 cup (65g) pesto
- 2 corn tortillas
- 2 tablespoons finely grated parmesan
- 250g fresh mozzarella or bocconcini, roughly torn
Instructions
Step 1
Preheat the oven to 200°C. Line 2 baking trays with baking paper.
Step 2
Thinly slice the stalks of the broccoli and set aside. Blanch the broccoli tops in boiling, salted water for 1-2 minutes until just tender, adding the silverbeet for the final 10 seconds. Drain and refresh under cold water.
Step 3
Combine garlic, lemon zest and oil in a bowl, then toss with drained broccolini tops and silverbeet. Season and set aside.
Step 4
Spread the pesto over the tortillas and scatter with the parmesan and sliced broccoli stalks. Divide the mozzarella and greens between the pizza bases. Bake for 12-14 minutes until crust is golden and crisp, and cheese has melted. Cut into slices and serve immediately.
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