Name: Pizza topping 2: broccoli, blue cheese and sun-dried peppadews
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 400.00 g tomatoes chopped; 15.00 ml tomato purée; 125.00 g bacon rashers; 500.00 ml broccoli florets, steamed; 6.00 peppadews sun-dried, chopped; 100.00 g blue cheese crumbled; sea salt and freshly ground black pepper

Recipe Disclaimer

Tap for method

Ingredients (7)

quantity pizza dough (see recipe for basic pizza crust)

400.00 g	tomatoes — chopped
15.00 ml	tomato purée
125.00 g	bacon — rashers
500.00 ml	broccoli — florets, steamed
6.00	peppadews — sun-dried, chopped
100.00 g	blue cheese — crumbled
	sea salt and freshly ground black pepper

Tap for ingredients

Method:

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.