Always check the labels of the products you use.
Method
- 1
Prepare oven. Set the oven to 245 °C with shelves positioned in both the upper and lower middle, and brush each baking tray with 1½ tsp of olive oil.
- 2
Mix cheese. Stir the grated mozzarella and crumbled feta together in a small bowl and set aside.
- 3
Cook broccoli. Bring 240 ml water and ½ tsp salt to the boil in the frying pan, add the frozen broccoli florets, cover with a lid and simmer for 3–5 min until just tender, then drain very thoroughly and chop into rough pieces.
- 4
Finish vegetables. Dry out the pan, add the remaining olive oil and the finely chopped garlic, cook over medium heat for about 1 min until the aroma fills the kitchen, then add the chopped broccoli back in along with the remaining salt and the ground black pepper.
- 5
Roll dough. On a floured work surface, roll each 450 g ball of pizza dough into a 30 cm circle and place one on each oiled tray.
- 6
Fill. Pile half the mixed cheeses over one half of each dough round, leaving a 2–3 cm clear border, then pile half the garlic broccoli on top.
- 7
Seal and slash. Wet the edges of the dough with water, fold the dough over to enclose the filling, press firmly along the sealed edge, then cut 5 diagonal slits across the top.
- 8
Bake. Bake for 15–20 min until deep golden, swapping the positions of the trays halfway through if one is browning much faster than the other.
Storage
Serve warm. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 4.3 g protein per 100 kcal, about 17% of energy (needs ≥ 12%)
- Low sugars: 2.3 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 328 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 2 baking trays
- pastry brush
- large frying pan with a lid
- colander
- small bowl
- rolling pin
- sharp knife
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 1025 kcal |
| Protein | 43.9 g |
| Carbohydrate | 115.2 g |
| of which sugars | 7.7 g |
| of which free sugars | 0 g |
| Fat | 43.5 g |
| of which saturates | 21 g |
| Fibre | 7.5 g |
| Salt | 5.64 g |
Protein per 100 kcal
4.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
