Let’s get past the part where you toss your broccoli stems because you couldn’t care less. Or like me before this post, didn’t know what to do with them, let alone if I could eat them. We have formed quite the relationship: broccoli and I. I’ll admit, it does not have the most appealing smell. But once you get past that, past the whole “broccoli is good for you” part and move on to the “this is not so bad” part.
It’s like a whole universe reveals itself before your eyes and you realise the endless possibilities of what you can do with the leftover broccoli stem.
Why you might just love this leftover broccoli stem pizza too?
Let me try to entice you with what I love about this pizza. Well, first off- the dough is a little better than good. I am trying oh so very very hard not to brag right now. Even though it would be understandable considering the failed attempts at getting the right ratios.
I love the slight crunch from the diced broccoli stems that had been boiled and then sauteed with olive oil, fresh strips of chilli and garlic. They are slightly charred from not being turned on time while I was busy doing something I couldn’t avoid like running after the kids AGAIN! But the mistake turned out to be a blessing!
Then there are the leaves, which remind me ever so slightly of kale chips. I guess it was bound to happen that they lose their water in spite of me trying to tuck them away under some thick stems, sweet corn and that milky mozzarella that should have done its part of ‘protecting’ or should I say ‘shielding’ the other ingredients from the heat. But it’s alright because I like ‘running into’ the crispy broccoli leaves between bites.
Could there truly be more that I like about this pizza? You bet there is, I absolutely fr£@kn like that I did not toss that broccoli stem. And wait, there is one more thing. Those thick slivers of grated grana padano…. A moment of silence, okay I’m done now.
You Might Want to Know…
Is There a Specific Part of the Stem I Need to Use?
No, just make sure you cut them into equal sizes to avoid some pieces being undercooked. I used a measurement of 600g of broccoli stems which can seem like quite a lot however they shrunk after being sauteed. And they were little ‘buttons‘ compared to the whole broccoli stem which is larger in circumference so you might need less of it should you only have that (thick stem) to use.
Is There Another Dough I Can Use for This Recipe?
This recipe uses a pizza dough made with a mixture of white, whole grain and rye. I can relate to not having all these flours on hand. So the other dough you can use is this white dough that is also ready in under 6 hours.
How Long Before I Roll the Pizza Can I Cook the Broccoli Stem?
You can prepare it a day before and just store it in the fridge until you are ready to use it. That is another wonderful thing about this recipe. Should you make it on the day when you need it just make sure the stems are completely cool before topping on your pizza.
Can I Use Any Other Mozzarella?
You can use the simple fresh mozzarella. I used buffalo because it is much more milky and creamy than your usual mozzarella. And the pizza could use a little more liquid seeing as I don’t put any sauce except olive oil.
Can I Use Parmigiano Reggiano Instead of Grana Padano?
Yes, you can. The first time I made this recipe, I used parmigiano reggiano and it was quite delicious. The second time I used grana because I did not have any parmigiano reggiano on hand. HOWEVER, seeing as the stems are a little spiced up I opted for something less intense for the final recipe and hence decided to go for the grana.
I Don’t Fancy Chilli but This Recipe Piques My Interest, Can I Toss the Chilli?
Hmm, can I just be blunt and beg you to try it with? If you do not want it too hot you can add the chilli and garlic into the oil for a minute or so then take it out and add the stems. That way it’s not too intense but might just be enough to ‘tingle your tongue’. If you absolutely cannot stand the stuff then toss it and let me know how it went. I’m curious…
Please give the leftover broccoli stem and sweetcorn pizza recipe a thumbs up below.
FOLLOW on: Instagram, Pinterest, TikTok, and Youtube to know what’s fresh off the stove/oven. Or subscribe below to be notified of new posts by email.
Do You Want More Veggie Pizza Recipe Ideas?
Zucchini With Ricotta Pizza
Leftover broccoli stem and sweetcorn pizza
(+20 rating, 4 votes)
Loading...White pizza base topped with sweet corn, mozzarella, boiled broccoli stems that have been sauteed in olive oil, garlic and fresh chilli. Finished with thick-ish slivers of grated grana padano.
Ingredients
- FOR THE PIZZA
- 320g white bread flour
- 54g wholemeal bread flour
- 12g Rye flour
- 8g active dry yeast
- 1 tsp sea salt
- 254 ml lukewarm water
- 3 tbsp olive oil
- FOR THE TOPPING
- 600g Broccoli stems
- 120g Sweet corn
- 1 Fresh red chilli
- 2 Garlic cloves
- Olive oil
- 100g Grated mozzarella
- 200g Fresh mozzarella
- Grana padano
Instructions
MAKE THE DOUGH
Stir the yeast into the lukewarm water and leave to activate for about 5 minutes or until it looks frothy at the top like beer
Put the flour in a bowl and make a well in the middle. Add the salt on the outer part of the ring then pour the yeast into the 'well'.
Using your hands or the end of a wooden cooking stick, slowly incorporate the flour from the middle then finish with flour from the outer ring.
Knead it into a shaggy dough and leave to rest (autolyse) for 15 minutes.
Tip the dough onto a lightly floured surface, pour 1 tbsp of olive oil onto your hands and begin to knead for 15 minutes. Add 1 tbsp of olive oil onto your hands every 5 minutes. Add no more than 2 tbsp of flour during kneading- but only use if quite sticky.
When the dough is smooth and springs back it's ready. Proceed to lightly oil a clean bowl and leave the dough to rise in it covered with cling film in a warm place for 3 hours or until double in size
Tip the dough onto a floured surface and portion into 2 balls. To make a ball, pull the dough from its edges and fold into the centre. Repeat for all sides then turn the dough ball seam side down and with open palms rotate it in a circular motion to get a round firm shape. Loosely cover with cling film to rise for at least 2 hours
PREPARE THE BROCCOLI STEMS
Bring water in a large pot to boil
Thoroughly wash and cut the stems into equal sizes and put the leaves to the side. If your broccoli has leaves as mine did, you don't need to slice them unless you want to
Put the broccoli stem into the hot water to boil for 10 minutes. If your stems were cut thin it may take a shorter time, what you want is to have the stems cooked through but still firm- so poke with a toothpick or skewer and if it easily goes through then they are ready. Boil the leaves for 2 minutes after you take out the stems
Slice the chilli and garlic
Heat 5 tbsp of olive oil in a frying pan over medium high heat and put in the chilli and garlic to infuse the oil for 30 seconds then add in the broccoli stems and leaves. Toss them with the oil to properly coat and let that saute for about 5 minutes or less. You DO NOT want them to go mushy, just a little charred/slightly brown. Add a pinch of salt toward the end and take the pan off the stove.
If you want to, you can take out a few slices of chilli however if you prefer a little heat then leave them on. Please please take out and toss the garlic
Preheat the oven to 210 C (take out the oven racks before preheating incase you do not have pizza trays)
Roll/ stretch the pizza dough and place on parchment paper (if you are not using a pizza tray, otherwise place the dough on the tray), evenly drizzle and spread about 2 tbsp worth of olive oil across the pizza.
Transfer the parchment paper onto the wire wrack and proceed with the topping
Sprinkle a little grated mozzarella, then top that with the broccoli stems and sweet corn. Follow that with a little layer of grated mozzarella then cover that evenly with slices of fresh mozzarella
Bake for 15 minutes
If baking two pizzas at once you will need to alternate them halfway through. So the middle rack goes to the bottom and the bottom to the middle rack.
You know the pizza is ready when the edges start to crust and crunch up. However, take the pizza out and using a spatula lift to ensure the middle is cooked through.
Grate thick slivers over the pizza and a little black pepper before serving.
No Comments