For Sophie Gray’s best broccoli tips and tricks, go to In season with Food magazine: broccoli.
Ingredients
Method
1.Preheat oven to 210°C. Line two trays with baking paper.
2.Place broccoli heads in a processor and pulse to form crumbs. Tip crumbed broccoli into a tea towel and wring out excess moisture.
3.Return broccoli to the processor and add the cheeses, salt and oregano. Pulse to combine, then add eggs; mix.
4.Split the mixture between the two trays. Shape into two circles, approximately 28cm in diameter. Bake for 15 minutes or until lightly browned and set. Remove from the oven. Slip the baking paper out from underneath.
5.Combine the tomato paste and pesto and spread over the bases. Top with salami, torn bocconcini and tomato halves and bake for 10-15 minutes, until the cheese is melted. Serve topped with basil leaves, if desired.
Change the toppings according to your taste and what you have to hand – olives, roasted capsicum, crumbled sausage and spicy chorizo all work well with the cheesy broccoli base.
Note
