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Cauli Rice and Broccoli pizza

Cauli Rice and Broccoli pizza
Photography by: Sam Wilkinson

Cauli Rice and Broccoli pizza

Recipe by: Claire Winstanley  
Serves: 2
Preparation time: 10 minutes
Cooking time:  20 minutes
 
400g Broccoli & cauliflower florets
200g spinach
200g marrows
2 eggs
250g grated mozzarella cheese
Puttanesca sauce
baby gem squash or patty pans, finely sliced into rounds
250g sundried tomato and basil cream cheese
 
Place the vegetables in a food processor and pulse until it resembles a fine ‘crumb’. Warm a non-stick pan over a gentle heat with two tablespoons of olive oil or oil of your choice and cook the vegetables for 3-5 minutes until cooked. Season to taste and allow to cool. At this point preheat the oven to 220’c. Once cooled, add the mozzarella cheese and egg and mix well.
 
Line an oven tray with baking paper and place the mixture on the lined tray and press into desired shape. Bake for 12-15 minutes until golden and the edges begin to crisp.
 
Remove from the oven and spread the pasta sauce evenly over the surface. Pour the contents of the sauce sachets onto the pizza and spread evenly. Add the baby gem squash or patty pan slices and dollops of cream cheese. Set the oven on grill and return the pizza to the oven and grill until bubbling, golden and the gem squash or patty pan a little charred.
 
Remove from the oven and serve hot.

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