Fresh Broccoli Pizza Slice Recipe

Preheat and prepare surface

Position an oven rack in the top third of the oven and preheat to 500°F (260°C) for at least 30 minutes; if you have a pizza stone or steel, place it in the oven while preheating. Lightly dust a pizza peel or baking sheet with the cornmeal or semolina and a little flour.

Stretch the dough

On a lightly floured surface, gently press and stretch the 1 lb dough into a single slice-sized oval or rectangle about 10–11 inches long and 6–7 inches wide and roughly 1/8–1/4 inch thick, leaving a slightly thicker edge for the crust. Transfer to the prepared peel or baking sheet.

Brush the dough lightly with 1 tbsp olive oil, focusing on the outer crust to help browning and to create a barrier so the sauce doesn't make it soggy.

Add sauce

Spoon 3 oz (about 2–3 tablespoons) of tomato pizza sauce onto the center of the stretched dough and spread it evenly, leaving a 1/2-inch bare border for the crust.

Layer cheeses

Evenly sprinkle 3 oz shredded mozzarella over the sauced surface. Dot the pizza with 1 tbsp crumbled ricotta if using for creamy pockets. Lightly scatter 1 tbsp grated Parmesan over the top.

Prep broccoli

Cut fresh broccoli florets into very small, bite-size pieces so they cook quickly (about 1 cup once cut). Pat them dry so they won't steam on the pizza surface.

Season broccoli

In a small bowl, toss the broccoli pieces with 1 tsp minced garlic, 1 tsp red pepper flakes, 1/2 tsp lemon zest, 1/4 tsp salt and 1/8 tsp freshly ground black pepper. This seasons the broccoli and prevents the garlic from burning by dispersing it among the florets.

Top the pizza

Evenly distribute the seasoned broccoli over the cheese layer so florets sit on top rather than buried under heavy cheese. This promotes even roasting and slight charring.

Bake the pizza slice

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 7–10 minutes, checking at 6–7 minutes. The crust should be golden and blistered, cheese melted and bubbling, and the broccoli should show small browned spots but still be bright green.

Finish and garnish

Remove the pizza from the oven. Immediately brush the crust lightly with 1/2 tsp extra-virgin olive oil. Sprinkle 1/2 tbsp grated Parmesan over the top, add torn basil leaves, and if desired, a pinch more red pepper flakes or a small squeeze of lemon juice for brightness.

Let the slice rest 1–2 minutes, then slice (if portioned from a larger pizza) or serve whole. Resting allows cheeses to settle for cleaner bites.