10 mins
35 mins proving
Prep Time
Cook Time


  • 1 Broccolini®
  • 200g Fioretto® Cauli Blossom
  • 2 x 200g Sweet Solanato® Tomatoes
  • 4 tbs olive oil
  • 2 tbs zaatar spice
  • 1/4 tsp raw sugar
  • 2 tsp dried oregano
  • 1 cup mixed pitted olives
  • 125g mozzarella, thinly sliced
  • chopped parsley & finely grated parmesan, to serve


  • 180ml warm water
  • 2 tsp instant dried yeast
  • 1/2 tsp caster sugar
  • 2 cups plain flour
  • pinch sea salt flakes , crushed


  1. For the pizza dough, combine the water, yeast and sugar in a jug, stir to combine. Cover with wrap and set aside in a warm place for 10 minutes (you’re looking for bubbles on the top of the water, this is the sign your yeast is alive). Combine flour and salt in a large bowl and add yeast mixture and mix to form a soft dough. Turn dough onto a lightly floured surface and knead for 5-8 minutes or until elastic. When you press the top of the dough it should bounce back and leave no indentation (you can also do this in a mixer, using a dough hook). Place the dough in a lightly oiled bowl, cover with wrap and tea towel and place in warm spot for 15 minutes until it has grown (doesn’t have to double, but at least 1/3 bigger than when you started (see tip).
  2. Preheat oven to 220°C fan forced. Arrange Broccolini® & Fioretto® in a large roasting pan. Drizzle with 2 tablespoons of oil and sprinkle with zaatar. Turn to coat. Roast for 10 minutes until golden and tender. Scatter tomatoes in another roasting pan. Drizzle with 1 tablespoon oil, sprinkle with sugar, oregano and season. Roast under the vegetables for 5-8 minutes until just collapsed.
  3. Turn dough onto a lightly floured surface, knead a few times then cut dough in half. Place dough in the centre of two well-oiled 30cm round pizza trays. Press the dough out to cover tray with fingertips. Brush with remaining oil. Cover loosely with wrap and stand for 10 minutes.
  4. Spoon the tomatoes and pan juices over the pizza bases, squashing with a fork and spreading to the edges. Cook for 8-10 minutes until the edges are light golden. Remove from the oven and top each pizza with roasted Broccolini® & Fioretto®, olives and mozzarella. Cook for a further 7-10 minutes until dough is golden. Finish with parsley and parmesan.

Tips: This pizza dough does not need to double in size, but it is important to make sure you knead it enough (5-8 minutes) to develop the gluten.


Cook pizzas towards the top of the oven. If you’re cooking 2 at a time switch them around a few times.