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fresh pizza with broccoli and olives


Broccoli, olive and smoked mozzarella pizza

Wild broccoli, or friarielli, tastes like a hybrid of a herb, crossed with a vegetable – a delicious peppery flavour with plenty of scent. It has an ‘edge’ which is compelling, as do olives, as does smoked cheese. Say no more.

Prep your station

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Then your tastebuds


Per pizza

  • Step 1

    Prepare the friarielli: Heat the oil in a heavy sauté pan and fry the garlic and chilli over a medium heat. Add the leaves, some salt and a drop of water and cover. Cook for about 4 minutes. Drain well and squeeze excess water from the leaves before using.

  • Step 2

    Place a rack on the highest shelf of an oven and turn the grill to its highest setting. When hot, place a greased 26cm iron pan on the stovetop, set to medium heat.

  • Step 3

    Sprinkle a little flour over your hands and on the work surface and open the dough ball by flattening and stretching the dough with your fingers, or by rolling the dough with a rolling pin. Pick the pizza base up and gently stretch it a little further over your fists without tearing it. Drop this onto the hot pan, and allow it to start rising.

  • Step 4

    As soon as the dough firms up, spread the tomato sauce over the base with the back of a metal spoon. Lay some friarielli leaves down on the pizza and then top with the olives, basil and both cheeses. Cook the pizza on top of the stove for about 3 minutes, then transfer the pan to the grill for a further 3–4 minutes. Once ready, drizzle with a little olive oil to finish.

Still hungry? Go for seconds.

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Find a pizzeria near you. Then eat your crusts.


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