Spring means colours are back! We love this combination of cashew cream, fresh tomatoes, firm broccoli and fresh basil.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Mix the flour, salt, sugar and yeast in a bowl. Pour in the water, mix and knead for approx. 10 mins. to form a soft, smooth dough. Brush the dough with oil, cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
Blend the cashew nuts, water and salt to a smooth cream in a blending cup.
Heat the oil in a non-stick frying pan. Add the broccoli and garlic, stir fry for approx. 5 mins. Add the water, steam the broccoli until the water has evaporated.
Place a baking tray in the cold oven, heat the oven to 240°C. Divide the dough into quarters, shape into 4 balls, flatten each a little. Dust the work surface with flour and stretch the dough into circles, transfer each pizza base to a tray lined with baking paper. Spread the cashew cream over the 4 pizza bases, leaving a border of approx. 1.5 cm all the way around. Top with the broccoli and tomatoes.
Carefully slide one pizza (incl. baking paper) onto the hot baking tray, bake for approx. 10 mins on the bottom shelf of the oven and bake for approx. 3 mins in the top half of the oven. Remove, top with a little basil and chili oil, season. Bake the remaining pizzas in the same way.
|Tip:||Bake the pizzas in the oven or on the barbecue on a pizza stone.|
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