|Ready in: 40 minutes||4 portions|
- 1 bunch broccoli
- 1/2 bunch silverbeet, finely shredded
- 1 garlic clove, crushed
- Finely grated zest of 1 lemon
- 1 tablespoon extra virgin olive oil
- 1/4 cup (65g) pesto
- 2 corn tortillas
- 2 tablespoons finely grated parmesan
- 250g fresh mozzarella or bocconcini, roughly torn
Preheat the oven to 200°C. Line 2 baking trays with baking paper.
Thinly slice the stalks of the broccoli and set aside. Blanch the broccoli tops in boiling, salted water for 1-2 minutes until just tender, adding the silverbeet for the final 10 seconds. Drain and refresh under cold water.
Combine garlic, lemon zest and oil in a bowl, then toss with drained broccolini tops and silverbeet. Season and set aside.
Spread the pesto over the tortillas and scatter with the parmesan and sliced broccoli stalks. Divide the mozzarella and greens between the pizza bases. Bake for 12-14 minutes until crust is golden and crisp, and cheese has melted. Cut into slices and serve immediately.