Jealous of those on Instagram with their outdoor pizza ovens? This homemade pizza is easy to make yourself in the kitchen
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All you need to make this light and delicious pizza is a hot skillet, before popping it into the oven to crisp up. This is so much more enjoyable than a takeaway pizza, but still as stress-free, thanks to a simple dough and toppings.
Avoca’s bianca pizza with broccoli, mozzarella and sage
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Ingredients:
For the dough:
- 500 grams self-raising flour
- A good pinch of sea salt
- Up to 280 ml water
For the toppings:
- 80 grams tenderstem broccoli, washed
- ½ red onion, sliced thinly
- 8-10 sage leaves
- 60 ml Avoca Mornay Cheese Sauce
- ½ ball of buffalo mozzarella
- A pinch of chilli flakes
Method:
For the dough:
- Add the flour into a large bowl with a pinch of sea salt.
- Gradually add water until the dough forms into a ball, ensuring it is not too sticky.
- Turn out onto a floured surface and continue kneading until the dough becomes elastic and smooth, about five minutes.
- Cut in half and set aside.
- Pre heat oven to 220C. It needs to be piping hot for this pizza to work!
For the pizza:
- In a large skillet pan, sautee the broccoli, sage & red onion in a little olive oil about 2-3 minutes.
- Tip out onto a plate and set aside. Keep the pan on medium heat.
- Take half of the dough and press into the pan. Be careful as the pan is hot. Press the dough out to the edges with your fingertips.
- Spoon the Mornay cheese sauce all over the pizza base, then top with broccoli, red onion, sage, buffalo mozzarella & a pinch of chilli flakes.
- Cook on medium heat until the base becomes crispy and golden, about 3-5 minutes.
- Transfer to the oven and bake for 10 minutes until the edges start browning, puffing up & sizzling.
- Take out of the oven and slide the pizza onto a cutting board.
- Serve with a crisp green salad.