Broccoli & goat’s cheese pizzettes

A slice of pizza sitting on top of a wooden cutting board Vegetarian Lunch Recipes

Preparation and cooking time

  • Prep:15 mins
  • Cook:15 mins
  • Easy
  • Serves 2

Create something different for dinner during the week with the help of shop-bought pizza dough, broccoli, goat’s cheese, courgette and red chilli

Nutrient Unit
kcal 755
fat 41g
saturates 24g
carbs 72g
sugars 10g
fibre 6g
protein 21g
salt 2.8g
Curried tofu wraps


  • 120g long-stem broccoli
  • plain flour , to dust
  • 220g fresh or frozen pizza dough (defrosted if frozen)
  • 3 tbsp mascarpone
  • 1 lemon , zested
  • 1 courgette , peeled into strips (discard the seeded core)
  • 60g soft rindless goat’s cheese
  • 1 red chilli , finely sliced
  • olive oil , to drizzle


  • STEP 1

Heat the oven to 240C/220C fan/gas 9. Put a baking sheet in the oven to heat up.

  • STEP 2
Smashed cannellini bean tartine

Bring a medium pan of water to the boil, add the broccoli and boil for 1 min. Drain and pat dry with kitchen paper.

  • STEP 3

Lightly dust your work surface with a little flour. Split the dough in half and roll into two oval shapes. Mix the mascarpone and lemon zest together in a bowl. Remove the hot tray from the oven and use a palette knife to transfer the bases onto the baking tray. Spread with the mascarpone and top with the broccoli and courgette, then season with black pepper. Put back in the oven to bake for 10-12 mins or until crisp and golden around the edges.

  • STEP 4
Black-eyed bean mole with salsa

Scatter with the crumbled goat’s cheese and red chilli, and drizzle over a little olive oil to finish.

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