Preparation Time
30 minutes
Serves
6
Puree
Blend broccoli with a little water or some breast milk.
Finger Food
Slice the pizza into small, easy-to-grab strips.
Ingredients
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300g uncooked prepared pizza dough (find it in the supermarket frozen section)
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Handful of plain flour
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3 tbsp extra virgin olive oil, plus more to drizzle
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1 garlic clove, finely chopped
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250g tenderstem broccoli
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250g pork sausages, roughly chopped (skinless, if preferred)
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200g mozzarella cheese, torn
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Salt and freshly ground black pepper
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400g can chopped plum tomatoes
‘My daughter Olivia’s favourite food is pizza,’ says Italian chef Gennaro Contaldo. ‘She loves sausages and broccoli too. This pizza is nutritious and filling. It’s a meal on its own.’
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Preheat the oven to its highest setting.
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Heat the olive oil in a large frying pan, add the garlic and sweat on a medium-high heat for a few minutes.
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Add the broccoli, sausage and salt, to taste. Sauté for 1 minute. Cover with a lid, reduce the heat to medium and cook for 15 minutes.
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Prepare the pizza bases. Sprinkle a little flour on a work surface. Using your fingers, spread the dough into a thin circle roughly 30cm in diameter.
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Repeat with another ball of dough. Sprinkle flour over 2 large flat baking sheets. Place the pizza bases on them.
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Put the tomatoes in a bowl, season with salt and pepper. Add a drizzle of olive oil and stir.
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Spoon the tomatoes over the bases. Add mozzarella, the sausages and broccoli, and drizzle with olive oil.
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Reduce the oven to 220°C/425°F/gas mark 7. Bake the pizzas for about 8 minutes, or until cooked.
Pregnant? Broccoli is rich in iron, which helps make extra blood for you and your growing baby.
Recipes adapted from Gennaro Contaldo’s Italian Family Favourites (£14.99, Pavilion). Recipe photography by David Loftus.