Oh boy, here we go, this is about to get a little controversial. So if you’re a die-hard authentic pizza topping-loving foodie then you might want to look away. Because as the title already gave it away, we are making a creamy broccoli pizza with pesto. Yes, our star ingredient is broccoli. But then again, authentic pizza topping foodies might be a little forgiving because we already have the broccoli (different from the one used in this recipe) and sausage pizza which is an Italian favorite so eh hem…
If you’re still here I gather you are interested in seeing where this goes. So let’s get to it, shall we?
Pizza Dough
If you have already made your dough, that’s amazing. If not, here is an easy step-by-step recipe on how to make pizza dough. It’s as simple as mixing the instant yeast, flour (add affiliate link), water, and salt. Knead, let it go through the first proofing, portion, and let it proof again and it’s ready.
How to Make Broccoli Pizza Recipe
Preparing the Broccoli
First things first, separate the broccoli florets from the stem. Then separate the florets so they are not all bundled up together anymore.
Parboil them for about 7 minutes on high heat or until you can pierce the stems without too much resistance.
Then drain and sauté them in some olive oil over medium-high heat for about 5 minutes. Set them aside to cool while you sort out the other toppings.
Sprinkle some salt on the cream, and stir. Then, add in the pesto (you could add 1 and 1/2 teaspoons first to see how the flavor is for you, seeing as pesto can be rather intense and you don’t want it to be too overpowering) and mix well.
It will have a thick consistency. Finally, add in some of the grated grana padano and stir, taste to ensure it is well seasoned.
Topping the Pizza
After your pizza dough has been portioned and proofed. Lightly flour your working surface and roll or stretch out your pizza dough.
Lay the pizza base on parchment paper or a non-stick pizza tray.
Evenly spread the creamy pesto sauce onto the pizza base avoiding the edges. It’s just to keep all those bubbly juices within the pizza and not dripping off the sides and onto your oven which would be extra work to clean and I’m sure we don’t want that.
Try not to overdo it with the sauce, just enough to cover the whole base should do it.
Then go in with the grated mozzarella, followed by the broccoli, and finish the topping with grated mozzarella and the buffalo mozzarella.
Transfer the pizza onto the oven rack and bake (on the bottom rack) at 250°C / 482°F for 10 minutes ensuring you rotate the pizza baking tray halfway through.
Cheesy, super filling, and come on, let’s pat ourselves a wee bit on the back for added veg.
Serve your pizza on a pizza paddle with thick slivers of grated grana padano and black pepper for that slight kick.
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Broccoli Pizza with Basil Pesto
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Loading...Pizza topped with a cream and basil pesto spread, sauteed broccoli and buffalo mozzarella.
Ingredients
- Simple Homemade Pizza Dough for Beginners
- 210g broccoli florets
- 64g (4 tablespoons) double cream
- 28g (1 tablespoon) pesto
- 3 tablespoons olive oil
- 90g grated mozzarella
- 110g buffalo mozzarella
- salt
- Useful bakeware and tools (affiliate links):
- nonstick pizza baking pan
- pizza paddle
- stand mixer
- mixing bowl
- dough scraper
- pizza cutter
Instructions
Make your pizza dough
Prepare the Broccoli
Separate the broccoli florets from the stem. Then separate the florets so they are not all bundled up together anymore.
Parboil them for about 7 minutes on high heat or until you can pierce the stems without too much resistance.
Then drain and sauté them in some olive oil over medium-high heat for about 5 minutes. Set them aside to cool while you sort out the other toppings.
Sprinkle some salt on the cream, and stir. Then add in the pesto and mix well. It will have a thick consistency. Finally, add in a tablespoon of grated grana padano and stir, taste to ensure it is well seasoned.
Preheat the oven to 250°C / 482°F
Top the Pizza
After your pizza dough has been portioned and proofed. Lightly flour your working surface and roll or stretch out your pizza dough.
Lay the pizza base on parchment paper or a nonstick pizza baking pan if that’s what you will be using, then evenly spread the creamy pesto sauce onto the pizza base avoiding the edges. Try not to overdo it with the sauce.
Top with the grated mozzarella, followed by the broccoli, then some grated mozzarella and the buffalo mozzarella.
Transfer the pizza onto the oven rack and bake (on the bottom oven rack) for 10 minutes (or until its ready) ensuring you rotate the baking tray halfway through.
Serve on a pizza paddle or wooden block
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