Garlic, mozzarella, ricotta, Parmesan, and broccoli tossed in a lemon vinaigrette. That's all this pizza is made of, and it's a fantastic way to celebrate early fall and the start of prime broccoli season . . . even if it's still 90 degrees outside.
Broccoli–Three Cheese Pizza
Makes one 12-inch pizza
- 1-1/2 cups bite-sized broccoli florets (from 1 bunch)
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 teaspoon extra-virgin olive oil, plus more for brushing the dough
- 1/4 teaspoon salt
- Pinch of crushed red pepper flakes
- 1 (14- to 16-ounce) ball Basic Pizza Dough (or pre-made dough)
- 2 to 3 garlic cloves, thinly sliced (1 tablespoon)
- 4 ounces mozzarella cheese, grated
- 1/2 cup ricotta cheese
- 1/4 cup finely grated Parmesan cheese
Place your pizza stone (if using) on an oven rack about 8 inches from the broiler. If you plan to cook your pizza on a baking sheet, place a rack in the middle of the oven (you do not need to preheat the baking sheet). Preheat the oven to 500°F and let it heat up for at least 30 minutes while you make the dough and/or prepare the toppings.
To prep the toppings: Bring a medium saucepan of salted water to a boil over high heat. Fill a medium bowl two-thirds with ice water. Add the broccoli to the boiling water and blanch for 30 seconds; drain immediately and transfer the broccoli to the ice water bath to stop the cooking. After a few minutes, drain the bowl, pat the broccoli dry with paper towels, and transfer it to a medium bowl. Toss the broccoli with the lemon zest and juice, 1 teaspoon oil, salt, and red pepper flakes.
To stretch/roll out the dough: Dust the ball of dough with flour and place it on a well-floured work surface. Using your hands or a rolling pin, gently stretch or roll the dough into a 12-inch disk.
If you’re using a pizza stone: Dust a pizza peel or the back of a baking sheet generously with flour or cornmeal. Place the dough disk on the prepared peel.
If you're using a baking sheet: Spray the baking sheet with cooking spray. Place the dough disk on the prepared baking sheet.
To top the pizza: Brush the dough with a little olive oil, making sure to spread it all the way to the edges. Scatter the garlic slices evenly over the dough, then sprinkle with the mozzarella. Arrange the broccoli on top of the mozzarella, then add the ricotta in evenly spaced dollops and finish with the Parmesan.
To bake the pizza: If you're using a pizza stone, 10 minutes before you are ready to cook the pizza, increase the oven heat to broil. Slide the pizza from the peel (or inverted baking sheet) to the hot stone using quick shimmying movements. Broil the pizza for 6 to 8 minutes until the crust is golden and the cheese begins to brown. Using the peel or inverted baking sheet, transfer the cooked pizza to a cutting board. If you are making more than one pizza, allow the pizza stone to reheat under the broiler for 5 minutes before you cook the next one.
If you're using a baking sheet, do not increase the oven to broil. Place the baking sheet on the rack in the middle of the oven and bake at 500°F for 10 to 12 minutes, until the crust is golden and the cheese begins to brown.
Let the pizza rest for 5 minutes, then slice and serve.