Pizza topping 2: broccoli, blue cheese and sun-dried peppadews

Recipe from: 4/9/1998 12:00:00 AM

Ingredients 8
Servings 1


Serving Change
  • 1
    quantity pizza dough (see recipe for basic pizza crust)
  • 400
    chopped tomatoes, drained
  • 15
    tomato purée
  • 125
    rashers bacon
  • 500
    steamed broccoli florets
  • 6
    sun-dried peppadews, coarsely chopped
  • 100
    blue cheese, crumbled
  • salt and freshly ground black pepper


Preheat the oven to 220ºC. Choose your preferred pizza base and prepare as described for the basic pizza crust recipe. Mix the chopped tomatoes with the purée and spread over the base. Season with salt and pepper and bake for 5-7 minutes, depending on the thickness of the base, or until well risen and lightly browned. Remove from the oven and set aside. Cut the bacon into long thin strips and fry in a heated pan until crisp. Drain on paper towelling. Arrange the bacon, broccoli and peppadews on the base and sprinkle the blue cheese on top. Season with extra black pepper and bake for another 5-7 minutes until the cheese has melted and the base is cooked and golden brown. Serve immediately.

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