This broccoli and smoked mozzarella pizza initially began as a “let’s figure out a way to use up what we have in fridge” type of situation. While it is pretty simple, we ended up loving the combination and will add it to our rotation of favorite pizzas we make. Trevor said it would be even better with a white sauce (which I am sure it would be), but I really liked the lighter taste of a drizzle of olive oil. Just make sure to cook the broccoli only partway when steaming; it will continue cooking in the oven and get a nice crispy roasted flavor.
Broccoli and Smoked Mozzarella Pizza
Ingredients
- 1 head broccoli, cut up
- Olive oil
- Salt and pepper, to taste
- Whole Wheat Pizza Dough (or whatever homemade or store-bought pizza dough you like to use), rolled out
- 4 oz smoked mozzarella, sliced thin
- 2 tablespoons freshly grated parmesan cheese
- 1 tablespoon toasted pine nuts
Instructions
- Preheat oven to 450 degrees F. Steam broccoli in a steamer over boiling water until a little softened, but still not completely cooked. Drizzle with a tiny bit of olive oil and sprinkle with salt and pepper. Set aside.
- Place pizza dough on a pan or pizza stone. Drizzle with a little bit of olive oil. Top with mozzarella, parmesan, broccoli, and pine nuts. Bake pizza in preheated oven for about 12-15 minutes, until crust is cooked through and a little golden on the edges and cheese is bubbly and beginning to brown.
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