Preparation
Mix the flours with 1/2 tsp salt. Make a well in the centre and crumble in the yeast.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000545/000545_step_1_M.jpg)
Add 250ml lukewarm water and knead everything to a soft dough. Leave to rise, covered, in a warm place for 30 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000545/000545_step_2_M.jpg)
Meanwhile, wash the spring onions. Cut the green parts into rings and set aside. Cut the white parts into 5cm long pieces. Wash the broccoli and divide into florets.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000545/000545_step_3_M.jpg)
Cook the broccoli in a pan of boiling salted water for 2-3 minutes. Add the spring onion whites and peas and cook for another 1 minute. Drain, rinse under cold water and drain again.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000545/000545_step_4_M.jpg)
Wash the herbs and shake dry. Pick off and finely chop the leaves. Mix the herbs with the ricotta and season with salt and pepper. Wash and halve the tomatoes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000545/000545_step_5_M.jpg)
Roll out the pizza dough on a sheet of baking paper. Pull the baking paper with the dough on onto a baking tray.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000545/000545_step_6_M.jpg)
Spread the ricotta mixture over the dough and add the vegetable mixture and tomatoes. Bake in a preheated oven at 220°C (200°C fan, gas 7) for 15-20 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000545/000545_step_7_M.jpg)
Remove the pizza from the oven and sprinkle with the spring onion rings.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000545/000545_step_8_M.jpg)