Pizza is a fixture in our regular dinner rotation. I always have a ball or two of dough in the freezer. At some point during the week, I’ll pop it into the fridge so it’s thawed and ready to be topped for a fast dinner. Pizza is a great vehicle for veggies (and a good way to introduce new ones to wary youngsters.) One of my kids recently declared that she “doesn’t like sauce” anymore so I made this white pizza for her. Nothing earth-shattering here–it’s pretty standard fare, but I did make a nice garlic and herb oil to brush on the crust before topping it, which added a lot of flavor. I think the lesson here is to get creative and inspired with your toppings. The possibilities are endless–and a wholesome homemade dinner is easily achieved.
White Pizza with Broccoli
I’m going to spare you exact amounts in this recipe–it’s a pizza after all, not a birthday cake. Put as much cheese, etc. on as you like. Adjust each time you make it until you find the right balance. You really can’t mess it up. Just be sure to oil your pan.
1 pound pizza dough, thawed overnight in the fridge if frozen, left at room temp for at least 30 minutes
1 garlic clove
2 sprigs each fresh thyme and oregano, leaves only
extra-virgin olive oil
Coarse salt and freshly ground pepper
Fresh mozzarella (you won’t need more than 8 ounces for 1 pizza, thinly sliced
Whole-milk ricotta (preferably fresh)
Grated Pecorino Romano or Parmigiano Reggiano cheese
Broccoli florets, blanched in boiling, lightly salted water for a minute or two, drained, and cooled
Red-pepper flakes (optional)
- Heat oven to 450 degrees with rack on lowest setting. With a mortar and pestle, crush garlic and herbs to a paste with a bit of salt and pepper. Add 1 to 2 tablespoons olive oil; set aside.
- Stretch dough into an oval shape on an oiled, rimmed baking sheet. Brush top side of crust with garlic and herb mixture and top with sliced mozzarella, small dollops of ricotta, a sprinkling of pecorino, and broccoli florets. Bake until crust is browned on the bottom, about 25 minutes. Remove from oven and let rest 5 minutes before slicing.