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White Broccoli Ricotta Pizza Recipe

Name: Smith's Public Houses White Broccoli Ricotta Pizza Recipe
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 1 tsp instant dry yeast; 1 tsp granulated sugar; 1 tsp fine sea salt; 1 cups warm water (about 105–115°F / 40–46°C); 1 tbs extra-virgin olive oil; 1 cups whole-milk ricotta; 0.5 cups grated pecorino romano or Parmesan; 1 cups mozzarella, shredded; 0.25 cups cream (heavy cream or half-and-half); 2 tsp garlic, minced; 1 tsp lemon zest; 0.5 tsp freshly ground black pepper; 0.5 tsp fine sea salt; 2 cups broccoli florets, trimmed and cut into small bite-size pieces; 2 tbs olive oil (for roasting broccoli and drizzling); 0.25 tsp crushed red pepper flakes (optional); 1 tbs fresh lemon juice; 2 tbs fresh basil or parsley, thinly sliced; 0.25 tsp flaky sea salt or finishing salt; 1 tbs cornmeal or semolina (for dusting); 1 tbs olive oil (for brushing crust)

Inspired by Smith's Public House

Time1h 50m

Serves4

Make White Broccoli Ricotta Pizza Recipe in just 1h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough

3 cups 00 bread flour

1 tsp instant dry yeast

1 tsp granulated sugar

1 tsp fine sea salt

1 cups warm water (about 105–115°F / 40–46°C)

1 tbs extra-virgin olive oil

Topping - White Sauce & Cheeses

1 cups whole-milk ricotta

1/2 cups grated pecorino romano or Parmesan

1 cups mozzarella, shredded

1/4 cups cream (heavy cream or half-and-half)

2 tsp Garlic, minced

1 tsp Lemon zest

1/2 tsp freshly ground black pepper

1/2 tsp fine sea salt

Topping - Vegetables & Finish

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

2 tbs olive oil (for roasting broccoli and drizzling)

1/4 tsp crushed red pepper flakes (optional)

1 tbs fresh lemon juice

2 tbs fresh basil or parsley, thinly sliced

1/4 tsp flaky sea salt or finishing salt

For Assembly

1 tbs cornmeal or semolina (for dusting)

1 tbs olive oil (for brushing crust)

Method

Dough

Activate yeast & mix

In a medium bowl whisk warm water, sugar and yeast. Let sit 3–5 minutes until foamy. In a large bowl combine flour and salt. Make a well, add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead dough

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium for 4–5 minutes. Dough should be tacky but not overly sticky; add up to 1–2 tablespoons more flour only if necessary.

First rise

Lightly oil a large bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Shape

Gently deflate the dough and shape into a ball. Let rest 10 minutes before rolling or stretching into a 12–14 inch pizza on a cornmeal-dusted peel or baking sheet.

Topping - Vegetables & Finish

Roast broccoli

Preheat oven (or pizza stone) to 500°F (or highest setting) for at least 30 minutes. Toss broccoli florets with 2 tablespoons olive oil, a pinch of salt and freshly ground black pepper. Spread on a rimmed baking sheet in a single layer and roast 8–10 minutes until tender and just starting to brown. Remove and toss with 1 tablespoon fresh lemon juice and set aside.

Season finishing herbs

Thinly slice basil or chop parsley and set aside. Have crushed red pepper and flaky salt ready for finishing after baking.

Topping - White Sauce & Cheeses

Make ricotta white sauce

In a medium bowl combine ricotta, grated pecorino/Parmesan, 1/4 cup cream, minced garlic, lemon zest, 1/2 tsp salt and 1/2 tsp black pepper. Stir until smooth and slightly loose in consistency. If the mixture is very thick, add up to 1–2 tablespoons more cream or milk to loosen — the spread should be easy to spoon but not runny.

Prepare cheeses

Shred mozzarella and keep nearby for quick assembly. Taste the ricotta mixture and adjust seasoning if needed.

For Assembly

Preheat & prepare surface

If using a baking sheet, preheat oven to 475°F. If using a pizza stone, keep oven at 500°F. Dust peel or baking sheet with cornmeal or semolina. Lightly oil the dough surface with 1 tablespoon olive oil to help stretch and crisp the crust.

Stretch dough

On the cornmeal-dusted surface, press and stretch the rested dough into a 12–14 inch circle, leaving a slightly thicker rim for the crust. Transfer to the peel or prepared baking sheet.

Assemble pizza

Spread the ricotta white sauce evenly over the dough, leaving a 1/2–3/4 inch border for the crust. Sprinkle shredded mozzarella evenly over the ricotta. Distribute the roasted broccoli pieces over the top. Sprinkle a light dusting of additional grated pecorino if desired and a pinch of crushed red pepper flakes if using.

Bake

Brush the exposed crust with a little olive oil. Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 10–12 minutes (stone) or 12–15 minutes (baking sheet) until crust is golden and cheese is bubbling and slightly browned at edges.

Finish & serve

Remove pizza from oven. Immediately sprinkle with flaky sea salt and the reserved fresh herbs. Optionally drizzle a tiny bit of olive oil and a few more drops of lemon juice to brighten flavors. Let rest 2–3 minutes, slice, and serve.