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Fresh Broccoli Pizza Recipe

Name: Dee Maria's Fresh Broccoli Pizza Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 1 each pizza dough (store-bought or homemade); 2 tbs olive oil (for brushing and sauté); 2 tsp garlic, minced; 1 tsp salt; 0.5 tsp freshly ground black pepper; 2 cups fresh broccoli florets, trimmed and cut into small bite-size pieces; 1.5 cups mozzarella cheese, shredded; 0.25 cups parmesan cheese, grated; 0.5 cups ricotta cheese (optional dollops); 0.5 tsp red pepper flakes; 1 tbs lemon zest; 1 tbs olive oil (for sauce); 2 tbs cream cheese or mascarpone (softened); 2 tbs milk; 0.25 tsp salt

Inspired by Dee Maria's

Time35m

Serves3

Make Fresh Broccoli Pizza Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough & assembly

1 each pizza dough (store-bought or homemade)

2 tbs olive oil (for brushing and sauté)

2 tsp Garlic, minced

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Toppings

2 cups fresh broccoli florets, trimmed and cut into small bite-size pieces

1 1/2 cups Mozzarella cheese, shredded

1/4 cups Parmesan cheese, grated

1/2 cups ricotta cheese (optional dollops)

1/2 tsp Red pepper flakes

1 tbs Lemon zest

Sauce (light base)

1 tbs olive oil (for sauce)

2 tbs cream cheese or mascarpone (softened)

2 tbs Milk

1/4 tsp Celtic sea salt

Method

Dough & assembly

preheat

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil it or line with parchment.

shaping

On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round (or desired shape) about 1/4-inch thick. Transfer to a pizza peel dusted with cornmeal or to the prepared baking sheet.

brush

Brush the outer 1/2-inch rim of the dough with 1 tablespoon olive oil to promote browning.

Sauce (light base)

Make the light creamy base: whisk together 1 tablespoon olive oil, softened cream cheese or mascarpone (2 tbs), 2 tablespoons milk, and 1/4 tsp salt until smooth. Adjust thickness by adding a little more milk if needed; it should be spreadable but not runny.

Spread 2–3 tablespoons of the cream base evenly over the stretched dough, leaving the oiled rim untouched.

Toppings

prepare broccoli

Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic (2 tsp) and sauté 30 seconds until fragrant. Add the broccoli florets (2 cups), 1/2 tsp freshly ground black pepper, and 1 tsp salt. Sauté 3–4 minutes until broccoli is bright green and just beginning to tender — it should remain slightly crisp because it will finish cooking on the pizza. Remove from heat and toss with 1 tablespoon lemon zest and 1/2 tsp red pepper flakes (or to taste).

assemble toppings

Evenly sprinkle 1 1/2 cups shredded mozzarella over the cream base. Distribute the sautéed broccoli florets evenly on top. Dot the pizza with small spoonfuls of ricotta (optional) and finish by sprinkling 1/4 cup grated Parmesan over the whole pizza. Add a light pinch of red pepper flakes if you like more heat.

bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes at 500°F (260°C) until the crust is golden and cheese is melted and bubbling. Baking time varies with oven and stone; begin checking at 7–8 minutes.

finish

Inspired by Dee Maria's

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