Fast bianca pizza with broccoli, mozzarella & sage


Jealous of those on Instagram with their outdoor pizza ovens? This homemade pizza is easy to make yourself in the kitchen

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


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


For the dough:

  1. Add the flour into a large bowl with a pinch of sea salt.
  2. Gradually add water until the dough forms into a ball, ensuring it is not too sticky.
  3. Turn out onto a floured surface and continue kneading until the dough becomes elastic and smooth, about five minutes.
  4. Cut in half and set aside.
  5. Pre heat oven to 220C. It needs to be piping hot for this pizza to work!

For the pizza:

  1. In a large skillet pan, sautee the broccoli, sage & red onion in a little olive oil about 2-3 minutes.
  2. Tip out onto a plate and set aside. Keep the pan on medium heat.
  3. 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.
  4. Spoon the Mornay cheese sauce all over the pizza base, then top with broccoli, red onion, sage, buffalo mozzarella & a pinch of chilli flakes.
  5. Cook on medium heat until the base becomes crispy and golden, about 3-5 minutes.
  6. Transfer to the oven and bake for 10 minutes until the edges start browning, puffing up & sizzling.
  7. Take out of the oven and slide the pizza onto a cutting board. 
  8. Serve with a crisp green salad.