Broccoli Cheddar Pizza
This simple broccoli cheddar pizza is full of flavor and comfort, with creamy cheese "sauce" and a hint of mustard.
Makes: 1 (12- to 14-inch) pizza
Cost: $10
Equipment
- Cutting board and knife
- Large pot
- Wooden spoon
- Large rimmed baking sheet or baking stone/steel
- Pizza peel (optional)
Ingredients
- 1 pound broccoli crowns, cut into bite-size florets (stems discarded or saved for another use)
- 1 tablespoon whole grain mustard
- 1 (14- to 16-ounce) ball pizza dough
- Extra-virgin olive oil
- 4 to 6 ounces sharp cheddar cheese (preferably orange), shredded
- ¼ cup heavy cream
- kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
- Bring a large pot of water to a boil over high heat. Add the broccoli and boil for 3 minutes. Drain the broccoli well in a colander, then transfer it to a large bowl, add the mustard, and toss until the mustard is evenly incorporated.
- Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
- Brush the dough lightly with olive oil, making sure to get all the way to the edges. Scoop the broccoli onto the dough and spread it out, then top with the cheese and drizzle with the cream. Season with a pinch of salt and a grind or two of black pepper.
- Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel. Remove the pizza from the oven.
- Let the pizza rest for about 5 minutes, then slice and serve.