Broccoli and Asparagus Pizza with Balsamic Glaze

Pizza isn’t meant to be virtuous. That’s just a fact. So whilst this pizza recipe involves a wholemeal base, vibrant asparagus and fresh broccoli I’m afraid this probably doesn’t count as diet food. But it’s OK. There is no judgement here. Just grab yourself a slice and put your feet up because this Broccoli and Asparagus Pizza with Balsamic Glaze is all about the taste.

I first shared shared my easy pizza dough back in 2011 and then updated it again earlier this year. This recipe uses that simple pizza dough as a base so first things first, you best head over there! The only change I made to make my Broccoli and Asparagus Pizza with Balsamic Glaze was to use wholemeal flour instead of white bread flour but the choice is yours. Again…no judgement here! Eat your pizza your way.

This recipe is actually one of those meals that came about as a result of what we had lying around in the fridge and hiding at the back of our cupboards. I’d got a bottle of balsamic glaze taunting me and I really wanted to use it to jazz up something more interesting than just another salad. When I realised I had some wilting green veggies looking sad in my fridge I decided I needed to find a way to put the two together and so the Broccoli and Asparagus Pizza with Balsamic Glaze was born. The question is…does it look as good as it tastes?!

I did toy with the idea of making this a white pizza – a pizza that forgoes the tomato sauce and instead just makes sure there is plenty of molten cheese on top to make for a crispy, yet moist dish. After a lot of thought, trial and error, I cracked it and realised that the key was to add sun-dried tomatoes to the tomato sauce. The sun-dried tomato and balsamic combination makes for a really rich and luxurious pizza – this is in a whole league of it’s own! This is then contrasted with the rough and ready wholemeal base, light creamy cheese and fresh vegetables.

Now I don’t want to get all preachy on you but there is one thing you MUST do with this recipe and that’s stick to using mozzarella or burrata. you could potentially use a mild goats cheese as well but I think that’s pushing it. Anything stronger than a smooth, creamy mozzarella is just too over powering. The creamy texture and taste of mozzarella and burrata brings a fresh, clean flavour to the pizza which helps to cut through the rich sun-dried tomatoes and balsamic glaze. It might be tempting to be bold and add a blue cheese but that’s too much even for a cheese lover like me!

Before I pass on the recipe, don’t forget to go out and by yourself a bottle of balsamic glaze (or if you’re feeling pretty clever make your own). You’ll want lashings of the stuff, drizzled over this tasty pizza.

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Broccoli and Asparagus Pizza with Balsamic Glaze

Upgrade pizza night with this recipe for Broccoli and Asparagus Pizza with Balsamic Glaze.

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Dinner, Main Course

Cuisine Italian

Servings 4 people

Calories 248.4 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 0.5 pizza dough from my recipe
• 3 tbsp tomato puree
• 1 handful tenderstem broccoli
• 1 handful asparagus
• 0.25 white onion finely diced
• 5 sun-dried tomatoes
• 2 tbsp black olives sliced
• 2 chestnut mushrooms finely sliced
• 125 grams mozzarella or burrata
• 2 tbsp balsamic glaze

Instructions

 

• Before you start preparing the pizza base dough, trim the long hard stems from the broccoli and plunge into boiling water.
• Start by preparing the pizza dough according to the instructions here. While the dough is proving, trim the hard stems from the broccoli and plunge into boiling water.
• Once the pizza dough is ready and rolled out, cover with the tomato puree leaving a gap 1cm from the edge.
• Cover the tomato puree with the sun-dried tomatoes, the onion and the mushroom slices.  Next lay on the asparagus and the broccoli (drained and patted dry with a little kitchen roll).
• Finally top with the mozzarella and the olives.
• Place into the centre of the oven and cook for 10-15 minutes until the crust is crispy and the cheese is bubbling.
• Serve hot from the oven, drizzled with balsamic glaze.

Nutrition

Calories: 248.4kcalCarbohydrates: 31.25gProtein: 11.62gFat: 9.23gSaturated Fat: 4.58gCholesterol: 24.69mgSodium: 622.04mgPotassium: 219.92mgFiber: 1.59gSugar: 6.87gVitamin A: 313.61IUVitamin C: 3mgCalcium: 168.36mgIron: 1.98mg

Tried this recipe?Let us know how it was!

We served our pizza with a fresh green salad, but the usual garlic bread and wedges would be just as good if you want to make a real feast out of this dish!  Have you tried pizza toppings like these before? Perhaps you have another pizza recipe involving balsamic? I’d love to hear what you think about this Broccoli and Asparagus Pizza with Balsamic Glaze.