Recipes  

Creamy Broccoli Pizza

  • Preparation 45 MIN
    Cooking 50 MIN
  • Servings 1
  • Makes 4 medium pizzas
Share
Chock full of veggies, this riff on one of Ricardo’s favourite pies is a real slice of freshness. We took our classic pizza dough and slathered on a base of broccoli purée, cheese (Parmesan and ricotta), cream, garlic and scallions (for an ultra-green spin on traditional red sauce), then loaded it with broccoli florets, asparagus (all organic options), melty mozzarella and smoky, sliced capicollo. Topped with a cloud of creamy burrata and a scattering of baby kale, just call it the new all-dressed.

Ingredients

Broccoli Cream

Toppings

Preparation

Broccoli Cream

  1. In a pot of salted boiling water, cook the broccoli until tender, about 3 minutes. With a slotted spoon, remove the broccoli (keep the pot of water). In a food processor, purée with the remaining ingredients until smooth. Use a spatula to scrape down the sides of the food processor as needed. Season with salt and pepper. Set aside.

Toppings

  1. Place a pizza stone or inverted baking sheet on the middle rack of the oven. Preheat the oven to 450°F (230°C).
  2. In the same pot of salted boiling water, cook the broccoli until tender, about 3 minutes. With a slotted spoon, remove the broccoli and run under cold water. Cook the asparagus in the same water until tender, about 2 minutes. Drain and run under cold water.
  3. Cut the dough into 4 equal pieces. On a lightly floured work surface, roll out one piece of dough into an 11-inch (28 cm) disc. Place on a square of parchment paper. Repeat with the remaining dough.
  4. Cover each pizza with about 3/4 cup (180 ml) of the broccoli cream. Sprinkle with mozzarella. Divide the cooked vegetables and capicollo among the pizzas.
  5. Place 1 pizza at a time (with the parchment paper) on the pizza stone. Cook for 10 minutes or until the dough is cooked through and nicely golden. Immediately garnish with the burratas and kale.

Good with...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.