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  • Writer's pictureIsabella Akshay

Multi-Cereal Pizza with Aztec Broccoli

The beauty of this pizza base lies in that you simply need to add all ingredients to a bowl, knead and wait for it to double in size. No complicated sourdough, poolish, autolysis or days-long fermentation.

Because part of the flours used has little to no gluten, it won’t be as stretchy as classic pizza. But that means it also needs very little kneading, yet the result is a very soft pizza.

The topping was aztec broccoli - a Mexican plant I had never tried before. I had no idea how to cook it, so I went for something familiar, which is the way we would cook broccoli or spinach (or any greens) in Sicily - stir-fried with garlic, chilli, vinegar and black olives.


(makes 4 pizzas)


700g Sicilian ancient grains flour (you can replace with any strong/bread flour)

300g type 0 flour

50g dark rye flour

50g rolled oats

50g oats flour

30g wheat germ

585g water

8g dried yeast

25g salt

10g treacle (or honey, or agave/maple syrup, or malt)


Add all ingredients except salt to a large bowl and start kneading. Add salt mid way.

The dough will seem quite stiff and you may be tempted to add more water but trust the recipe. It will soften as it proofs.

Knead everything to a smooth dough and divide into 4 equal balls of around 450g each.

Transfer to 4 separate, lightly oiled containers and allow to proof in a warm, dry place until they double in volume. This should take around 2 hours or longer, depending on the outside temperature.

Transfer to a lined baking tray, drizzle a little olive oil and bake in a preheated oven at 230°C. Do not add any topping for the first 10 minutes. After that, remove from the oven, add your toppings and bake for another 10 minutes.



200g Aztec Broccoli (courtesy of @shisodelicious )

2 cloves garlic, minced

1 tbsp olive oil

1 tbsp @womersleyfoods Raspberry & Chilli vinegar

1-2 tsp red chilli flakes

Salt to taste

8-10 black olives


Heat oil in a pan and add garlic. When it becomes golden, add the greens, chilli and salt and cook, stirring frequently, for a couple of minutes. Add vinegar and olives just before turning off the flame.

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