Chilli broccoli pizza recipe
 A white pizza makes a nice change from tomato based versions (though feel free to add a little tomato purée, if you wish) and the spicy broccoli topping is lovely paired with creamy mozzarella. In order to get a nice crispy base and golden top, the best way to cook this pizza is by starting it on the hob, then flashing it under the grill. It takes a lot less time to heat the grill than the oven, saving a bit of cash on your bills too. This recipe is part of a Budget vegetarian meal plan for one. In October 2023 this recipe was costed at an average of £2.34 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 90g/3¼oz plain flour, plus extra for dusting1 tsp dried fast-action yeast 55ml/2fl oz lukewarm water1 tbsp olive oil 2 tbsp finely chopped fresh flatleaf parsley 1½ tsp chilli flakes 2 garlic cloves, finely chopped or grated ½ broccoli head, roughly chopped ½ red onion (or 1 very small red onion), thinly sliced62–75g/2¼–2½oz mozzarella (half a standard-size ball)small handful fresh basil leaves salt and ground black pepper 90g/3¼oz plain flour, plus extra for dusting 1 tsp dried fast-action yeast 55ml/2fl oz lukewarm water 1 tbsp olive oil 2 tbsp finely chopped fresh flatleaf parsley 1½ tsp chilli flakes 2 garlic cloves, finely chopped or grated ½ broccoli head, roughly chopped ½ red onion (or 1 very small red onion), thinly sliced 62–75g/2¼–2½oz mozzarella (half a standard-size ball) small handful fresh basil leaves salt and ground black pepper Method Place the flour, yeast and a pinch of salt in a bowl. Add the water and mix well using a cutlery knife to combine. Tip onto a clean surface and knead for 2 minutes until a smooth ball is formed. Pop back in the bowl, cover with a damp tea towel or cling film and set aside for about 1 hour to rise and get puffy (Ideally place the bowl in a warm spot, the colder the room the more time this will take). Meanwhile, mix together the oil, parsley, chilli flakes and garlic in a small bowl until it forms a rough herby paste. Set aside. Roll out the pizza dough to the size of the base of a large frying pan (approximately 25cm/10in) on a lightly floured surface or on a piece of non-stick baking paper. Heat the frying pan over a high heat for 2 minutes, then place the pizza dough in the pan. Preheat the grill to its highest setting. While the pizza base is cooking, sprinkle the broccoli and onion evenly over the base, leaving a 5mm/¼in crust around the edge. Tear the mozzarella over the top and then dot the parsley mixture over the pizza. Transfer the pan to underneath the grill and cook for 5 minutes until the cheese has melted and the edges of the crust are golden. Garnish with the basil leaves and season with salt and pepper. Place the flour, yeast and a pinch of salt in a bowl. Add the water and mix well using a cutlery knife to combine. Tip onto a clean surface and knead for 2 minutes until a smooth ball is formed. Pop back in the bowl, cover with a damp tea towel or cling film and set aside for about 1 hour to rise and get puffy (Ideally place the bowl in a warm spot, the colder the room the more time this will take). Place the flour, yeast and a pinch of salt in a bowl. Add the water and mix well using a cutlery knife to combine. Tip onto a clean surface and knead for 2 minutes until a smooth ball is formed. Pop back in the bowl, cover with a damp tea towel or cling film and set aside for about 1 hour to rise and get puffy (Ideally place the bowl in a warm spot, the colder the room the more time this will take). Meanwhile, mix together the oil, parsley, chilli flakes and garlic in a small bowl until it forms a rough herby paste. Set aside. Meanwhile, mix together the oil, parsley, chilli flakes and garlic in a small bowl until it forms a rough herby paste. Set aside. Roll out the pizza dough to the size of the base of a large frying pan (approximately 25cm/10in) on a lightly floured surface or on a piece of non-stick baking paper. Heat the frying pan over a high heat for 2 minutes, then place the pizza dough in the pan. Preheat the grill to its highest setting. While the pizza base is cooking, sprinkle the broccoli and onion evenly over the base, leaving a 5mm/¼in crust around the edge. Tear the mozzarella over the top and then dot the parsley mixture over the pizza. Roll out the pizza dough to the size of the base of a large frying pan (approximately 25cm/10in) on a lightly floured surface or on a piece of non-stick baking paper. Heat the frying pan over a high heat for 2 minutes, then place the pizza dough in the pan. Preheat the grill to its highest setting. While the pizza base is cooking, sprinkle the broccoli and onion evenly over the base, leaving a 5mm/¼in crust around the edge. Tear the mozzarella over the top and then dot the parsley mixture over the pizza. Transfer the pan to underneath the grill and cook for 5 minutes until the cheese has melted and the edges of the crust are golden. Garnish with the basil leaves and season with salt and pepper. Transfer the pan to underneath the grill and cook for 5 minutes until the cheese has melted and the edges of the crust are golden. Garnish with the basil leaves and season with salt and pepper.