Ingredients
Scale
For the Pizza Dough:
- 1 pound (about 450g) pizza dough (store-bought or Homemade Pizza Dough – recipe below)
- 1–2 tablespoons all-purpose flour, for dusting
- 1 tablespoon olive oil, for the bowl (if using homemade and proofing)
For the Garlic Ricotta White Sauce:
- 1 cup (about 240g) whole milk ricotta cheese (good quality makes a difference!)
- 3–4 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons extra virgin olive oil
- 1/4 cup (about 25g) grated Parmesan cheese, plus more for garnish
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground
- Optional: Pinch of red pepper flakes for a little heat
- Optional: 1 tablespoon fresh chopped parsley or basil
For the Toppings:
- 1.5 – 2 cups (about 150-200g) small broccoli florets (cut from 1 medium head of broccoli)
- 1.5 cups (about 170g) shredded low-moisture mozzarella cheese (whole milk or part-skim)
- Optional: 1/4 cup crumbled feta cheese for extra tang
- Optional: Thinly sliced red onion (about 1/4 small onion)
For Finishing:
- 1 tablespoon extra virgin olive oil, for drizzling (optional)
- Additional grated Parmesan cheese
- Freshly ground black pepper
- Red pepper flakes (optional)
For Homemade Pizza Dough (Optional but Recommended):
- 1 teaspoon active dry yeast or instant yeast
- 3/4 cup (180ml) warm water (about 105-115°F or 40-46°C)
- 1 teaspoon granulated sugar or honey
- 2 cups (about 250g) all-purpose flour or bread flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil, plus more for the bowl
Instructions
- Preheat Oven & Prepare Baking Surface: Place a pizza stone or steel (highly recommended for a crispy crust) on an oven rack positioned in the lower third of your oven. If you don’t have one, use a heavy-duty baking sheet (place it in the oven now too). Preheat your oven to the highest temperature it can reach, typically 500-550°F (260-290°C), for at least 30-60 minutes. Getting the oven and the baking surface thoroughly heated is crucial for a good crust.
- Prepare the Broccoli: Bring a small pot of salted water to a boil. Add the broccoli florets and blanch them for just 60-90 seconds. Immediately drain the broccoli and plunge it into an ice bath (a bowl filled with ice and cold water) for a minute to stop the cooking process and retain its bright green color. Drain thoroughly and pat dry with paper towels. Excess moisture is the enemy of crispy pizza! Toss the dried florets with a tiny drizzle of olive oil and a pinch of salt and pepper, if desired.
- Prepare the Garlic Ricotta Sauce: In a medium bowl, combine the ricotta cheese, minced garlic, 2 tablespoons of extra virgin olive oil, 1/4 cup grated Parmesan cheese, salt, and black pepper. Stir well until smooth and creamy. Taste and adjust seasoning if necessary. Stir in the optional red pepper flakes or fresh herbs if using.
- Shape the Dough: Lightly flour your work surface and your hands. Place the pizza dough (either store-bought or your proofed homemade dough) on the floured surface. Gently press down in the center and work your way outwards, using your fingertips to stretch the dough into a 12-14 inch circle (or rectangle, if preferred). Try to create a slightly thicker rim for the crust. Avoid using a rolling pin if possible, as it can deflate the air bubbles crucial for a good texture. If the dough resists stretching, let it rest, covered, for 5-10 minutes, then try again.
- Prepare for Transfer: Lightly dust a pizza peel or the back of a baking sheet with flour or cornmeal. Carefully transfer the shaped pizza dough onto the prepared peel/baking sheet. Gently reshape it if needed.
- Assemble the Pizza:
- Spread the Garlic Ricotta White Sauce evenly over the pizza dough, leaving about a 1/2-inch border for the crust.
- Sprinkle about half of the shredded mozzarella cheese evenly over the ricotta sauce.
- Distribute the blanched and dried broccoli florets over the cheese. If using, scatter the optional thinly sliced red onion and crumbled feta cheese now.
- Top with the remaining shredded mozzarella cheese.
- Bake the Pizza: Carefully slide the assembled pizza from the peel/baking sheet onto the preheated pizza stone, steel, or baking sheet in the oven. Bake for 10-15 minutes, or until the crust is golden brown and puffed, and the cheese is melted, bubbly, and slightly golden in spots. Cooking time will vary depending on your oven temperature and the baking surface used. Keep a close eye on it after the 10-minute mark.
- Finish and Rest: Carefully remove the pizza from the oven using the pizza peel or tongs. Let it rest on a wire rack or cutting board for 3-5 minutes before slicing. This allows the cheese to set slightly and prevents toppings from sliding off.
- Garnish and Serve: Drizzle the pizza with the optional 1 tablespoon of extra virgin olive oil. Garnish with additional grated Parmesan cheese, a sprinkle of freshly ground black pepper, and optional red pepper flakes for those who like extra heat. Slice and serve immediately.
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-450