Broccolipizza with Bavaria blu

Ingredients

Dough:

10 g	fresh yeast
½ litre	tepid water
250 g	flour
1 teaspoon	salt
2 tablespoons	olive oil

300 g	canned pizza tomatoes
1	garlic clove
1 pinch	oregano
	salt and freshly milled pepper
1 pinch	cayenne pepper
500 g	broccoli (could use frozen)
a little	oil
125 g	slices of Bavaria blu soft cheese
8 thin slices of	dry-cured ham (eg. Parma)

Preparation:

Dissolve yeast in water, add to flour, salt and olive oil and knead to a smooth dough. Put in a bowl, cover with cling film and leave in warm place to rise for about 30 mins. Meanwhile season the pizza tomatoes with chopped garlic, oregano, salt, pepper and cayenne pepper. Blanch the broccoli in boiling water for 10-15 seconds, then chill in iced water.

Preheat the oven up to 250° C. Grease a deep baking sheet with a little oil. Roll out the dough on a floured worktop and lay it onto the oiled baking sheet. If you want a crispy border, push the dough up around the edges. Spread the tomato sauce over dough and scatter the broccoli on top.

Bake the pizza on the lowest shelf in the pre-heated oven for 15-20 minutes. Remove, garnish with slices of Bavaria blu soft cheese and ham. Season it with pepper and return to oven for a short time (enough to melt the cheese).

Tip: Instead of Bavaria blu you can also use Bergader Edelpilz (crumbled into small pieces).