Sun-Dried Tomato and Broccoli Pizza
Ingredients
- 150 ml lukewarm water
- 1 teaspoon raw brown sugar
- 1 tablespoon dry yeast
- 3 tablespoons avocado oil
- 1 1/2 cups all-purpose flour
- Pinch of salt
Toppings
- Pizza sauce (optional)
- 1 cup broccoli florets
- 3/4 cup chopped sun-dried tomatoes
- 5 bocconcini, halved, or dairy-free cheese
- Fresh thyme, for garnishing
Preparation
In a small bowl, combine warm water, sugar, and dry yeast. Let the mixture sit for 5 minutes until foamy.
Place flour in a large mixing bowl and add salt. Make a well in the center, then pour in the yeast mixture and avocado oil. Slowly combine, gradually bringing more of the flour into the center until a dough forms.
Knead the dough for 7 minutes into a ball. Place the dough in a lightly oiled bowl and cover with plastic wrap. Set aside to rise for 1 hour until it doubles in size.
Preheat the oven to 200°C and grease a pizza tray.
Roll out the dough into your desired pizza shape, about 5 cm thick. Place it on the prepared baking tray.
Brush the dough with avocado oil and spread pizza sauce if using, over the base.
Add the broccoli florets, chopped sun-dried tomatoes, and bocconcini halves (or dairy-free cheese).
Bake for 10-15 minutes or until the crust is golden brown and the cheese has melted.
Garnish with fresh thyme.
Slice, serve, and enjoy!