for 4 person

Broccoli

500 g

broccoli

2	eggs
80 g	grated Parmesan
¼ tsp	cayenne pepper
¾ tsp	salt

Pesto

1 bunch	basil
½ bunch	flat-leaf parsley
30 g	walnut kernels
1	garlic clove
½ dl	olive oil
¼ tsp	salt

Vegetables

125 g	sugar snap peas
100 g	cherry tomatoes
1	spring onion incl. green part
150 g	mozzarella
2 pinch	salt
a little	pepper

How it's done

Broccoli

Grate the broccoli (incl. stalk) straight into the bowl.

Add the eggs, cheese, cayenne pepper and salt, mix.

To shape the pizza base

Spread the mixture into a circle (approx. 30 cm in diameter) on a baking tray lined with baking paper, flatten slightly.

To bake

Approx. 15 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, allow the pizza base to cool slightly on the tray.

Pesto

Roughly chop the basil and parsley, place in a measuring cup. Coarsely chop the walnuts, halve the garlic, add. Pour in the oil, puree, season with salt.

To cover the pizza base

Spread the pesto over the pizza base.

Vegetables

Cut the sugar snap peas lengthwise into thin strips. Halve the tomatoes, cut the spring onions into rings, spread everything on top of the pizza base. Tear the mozzarella, arrange on top, season.

Return to the oven

Approx. 15 mins. in the lower half of an oven preheated to 220°C.

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