Ham and broccolini quinoa pizza

Baked until cheeses are golden and topped with kale or rocket, this scrumptious ham and broccolini quinoa pizza is perfect for a Friday night in with loved ones

By Sarah Murphy
  • 30 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


  • 1 1/2 cup white quinoa
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt flakes
  • 1/2 cup water
  • 2 tablespoon extra virgin olive oil
  • 1/2 cup tomato passata
  • 1/2 teaspoon smoked paprika
  • 75 cup smoked leg ham, coarsely torn
  • 3/4 cup grated mozzarella
  • 3/4 cup grated smoked cheddar
  • 70 gram broccolini, halved lengthways
  • 1 long red chilli, chopped
  • 1/4 cup seeded black olives, sliced
  • baby kale or rocket to serve


  • 1
    Place quinoa in a bowl and cover with cold water. Soak for 8 hours or overnight. Drain and rinse well.
  • 2
    Preheat oven to very hot, 240°C. Line two large oven trays with baking paper.
  • 3
    Place quinoa, baking powder, salt, water and oil in a high-powered blender, then whizz until smooth.
  • 4
    Heat a greased 30cm-wide, 25cm-base frying pan over medium heat. Cook half the quinoa mixture in pan for 5 minutes or until golden. Turn base-side up onto one tray. Repeat with remaining mix. Bake bases for 15 minutes or until crisp, swapping trays halfway through cooking.
  • 5
    Combine passata and paprika in a bowl. Spread over bases. Top with ham, cheeses, broccolini, chilli and olives.
  • 6
    Bake pizzas for 10 minutes or until cheeses are golden. Top with kale or rocket.


  • Recipe can be made several hours ahead. Add your fave toppings in Step 5.