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Fiery Chilli Broccoli Pizza
Fiery Chilli broccoli pizza — crisp, blistered base topped with tender broccoli, a hit of heat and plenty of melty cheese. Fresh, fiery and surprisingly addictive.
Put the flour, yeast and a pinch of salt into a bowl. Add the water and mix with a knife until it comes together, then tip it out onto a clean surface and knead for 2 minutes until smooth. Pop the dough back into the bowl, cover with a damp tea towel or cling film, and leave for about 1 hour until risen and puffy (a warm spot helps — colder rooms just need a bit more patience).
While the dough rises, stir together the olive oil, parsley, chilli flakes and garlic to make a rough, fragrant paste. Set aside.
Roll out the dough on a lightly floured surface (or baking paper) to roughly 25cm wide — about the size of a large frying pan. Heat the pan over a high heat for 2 minutes, then carefully lay in the dough.
Heat the grill to its highest setting. While the base cooks underneath, scatter over the broccoli and red onion, leaving a narrow border around the edge. Tear over the mozzarella, then dot the herby chilli paste all over the top.
Slide the pan under the grill and cook for about 5 minutes, until the cheese is melted, bubbling and the crust edges are golden. Finish with fresh basil, a pinch of salt and some black pepper, then slice and serve straight from the pan.
A few details make all the difference
01
Let the Dough Rise Until Soft and Airy
A full rise creates a lighter, crispier pizza base. The dough should look puffy and feel soft when gently pressed. Resist adding extra flour during kneading as a slightly tacky dough produces a better texture.
02
Make the Garlic-Chilli Herb Oil Ahead
Mixing the garlic, parsley, chilli flakes and olive oil before assembling the pizza gives the flavours time to mingle together. This simple step adds incredible aroma and flavour throughout every bite.
03
Build the Pizza Evenly for Perfect Cooking
Scatter the broccoli and red onion evenly across the dough, then distribute torn mozzarella over the top. Leaving a narrow border around the edge helps create a beautifully golden crust while allowing the toppings to cook evenly.
Why this recipe works
This is the kind of recipe that sits perfectly between comfort food and elevated home cooking. It tastes indulgent enough for pizza night while still feeling fresh and vibrant thanks to the vegetables and herb oil. The garlic-chilli drizzle is what transforms it from "broccoli pizza" into something genuinely memorable.
Cook’s notes
Leftovers
Any leftover broccoli is put to good use in the cauliflower and broccoli cheese from the Budget vegetarian meal plan for one, while the remaining mozzarella finds its way into the tomato and pea pasta bake — clever cooking that wastes nothing and keeps meals ticking along nicely.
Put the flour, yeast and a pinch of salt into a bowl. Add the water and mix with a knife until it comes together, then tip it out onto a clean surface and knead for 2 minutes until smooth. Pop the dough back into the bowl, cover with a damp tea towel or cling film, and leave for about 1 hour until risen and puffy (a warm spot helps — colder rooms just need a bit more patience).
While the dough rises, stir together the olive oil, parsley, chilli flakes and garlic to make a rough, fragrant paste. Set aside.
Roll out the dough on a lightly floured surface (or baking paper) to roughly 25cm wide — about the size of a large frying pan. Heat the pan over a high heat for 2 minutes, then carefully lay in the dough.
Heat the grill to its highest setting. While the base cooks underneath, scatter over the broccoli and red onion, leaving a narrow border around the edge. Tear over the mozzarella, then dot the herby chilli paste all over the top.
Slide the pan under the grill and cook for about 5 minutes, until the cheese is melted, bubbling and the crust edges are golden. Finish with fresh basil, a pinch of salt and some black pepper, then slice and serve straight from the pan.
Cook’s notes
Leftovers: Any leftover broccoli is put to good use in the cauliflower and broccoli cheese from the Budget vegetarian meal plan for one, while the remaining mozzarella finds its way into the tomato and pea pasta bake — clever cooking that wastes nothing and keeps meals ticking along nicely.
Cooking mode
Fiery Chilli Broccoli Pizza
Put the flour, yeast and a pinch of salt into a bowl. Add the water and mix with a knife until it comes together, then tip it out onto a clean surface and knead for 2 minutes until smooth. Pop the dough back into the bowl, cover with a damp tea towel or cling film, and leave for about 1 hour until risen and puffy (a warm spot helps — colder rooms just need a bit more patience).
While the dough rises, stir together the olive oil, parsley, chilli flakes and garlic to make a rough, fragrant paste. Set aside.
Roll out the dough on a lightly floured surface (or baking paper) to roughly 25cm wide — about the size of a large frying pan. Heat the pan over a high heat for 2 minutes, then carefully lay in the dough.
Heat the grill to its highest setting. While the base cooks underneath, scatter over the broccoli and red onion, leaving a narrow border around the edge. Tear over the mozzarella, then dot the herby chilli paste all over the top.
Slide the pan under the grill and cook for about 5 minutes, until the cheese is melted, bubbling and the crust edges are golden. Finish with fresh basil, a pinch of salt and some black pepper, then slice and serve straight from the pan.
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