broccoli pizza

chopped broccoli

“What the hell is this?”
“Who puts broccoli on a pizza?”
“Congratulations to Smitten Kitchen, you spoiled the pizza !”

 

To be fair, my husband and I would like broccoli rabe, because broccoli rabe is exceptional pizza, with or without the crumbled sausage and ugly amount of red pepper flakes, but one by one , our descendants turned against the bitter core, deciduous flowers and Now, when they make up 50% of opinions in our family, and the most high-profile of them, we also conceded to their demands. This once. *


a quick mixready to rise3 small pizzasnot-thick-enough sauce

In addition, in the name of justice, my childhood experiences of “white” pizzas, those without tomato sauce, ” were terrible, so I understand the resistance:. Dry and flat to the taste , but, as an adult, I love them, especially with vegetables, I I think the taste is better when he does not compete with the acidity of the tomato sauce. it helps to take a few more pages of Lai Jim here, as I always do, when making pizza (and if you have not bought his pizza folio of all , you really need to endless weekday pizza inspiration) – adding a layer fast, easy bechamel sauce and cheese (I added garlic to it, garlic béchamel> without garlic béchamel, almost always), using a mixture of mozzarella and provolone, and then taking a few tips from my favorite broccoli rubble and add a little lemon juice, zest, pecorino and chili flakes, to keep it from flatness.

almost ready to bake

The result is a perfect weeknight excuse for a pizza for dinner, very green, not too heavy, but not sober either, and if you’re lucky, the best there may be residual. I resisted – this time – completing it with an egg on top and bake on the pizza, but I will not next time, and you should not either.

broccoli pizza
broccoli pizza

* “Once” = Basically, every day from 6:30 am to last call for water at 8:15 pm It’s not good that they are cute.

A pile of notes and tips I use less pizza dough these days and spread it thinner with greasy fingers, and were happier with thin, clear results. (Directions below). You can cook the broccoli any which way, but I find it to boil / steam to be the fastest. And finally, I think this pizza will be good to take the crumbled sausage or sliced pepperoni or salami another, if you do not need or want to keep it vegetarian.
Sauce
    • 2 tablespoons butter
    • 1 tablespoon of flour
    • 1/2 cup whole milk
    • 1/4 teaspoon kosher salt
    • 1 large or 2 medium garlic cloves, minced
    • Freshly ground black pepper
assembly
  • pan and fingers Olive oil
  • 1 dough recipe for pizza (below), or about 2/3 the volume of my lazy schedule set your favorite or favorite, in dependence on the fact that can be
  • 3/4 pound broccoli
  • Zest and juice of 1/2 lemon
  • 2 ounces coarsely grated Provolone
  • 4 ounces mozzarella, torn into small chunks
  • 1/2 cup finely grated pecorino romano
  • Salt and red pepper flakes, to taste
Preheat oven to 500 ° F with rack in middle.Make the sauce: Melt the butter in a small saucepan over medium heat and stir in the flour, do not beat until smooth. Add a splash of milk at a time, mixing each addition, until it is completely smooth before adding more milk. Add garlic, salt and lots of freshly ground black pepper. Cook, stirring while the mixture comes to a boil and becomes thick enough to cover the spoon, about 2 to 3 minutes. Set aside.

Prepare the broccoli: Peel the stems of your broccoli with a vegetable peeler first so that they cook evenly, and cut the rest into large chunks. Pour about 1 inch puddles of salt water in a large pan and bring to a boil. Add broccoli, cover and simmer / steam for 2 minutes. Rinse under cold water to stop cooking, sump and dry on a towel, squeezing out as much extra liquids as possible. Cut into small (about 1/2 to 1 inch) bits and toss broccoli with lemon zest, lemon juice and pecorino, and then salt and red pepper to taste.

Collect pizzas: Brush either 1 13 × 18-inch rimmed half sheet pan or 2 a 9 × 13 inch baking quarter (like me) with olive oil. Divide the dough as needed (I did 3 oblong pizzas in my 13 × 18 inches) and use oiled fingertips to pull, pull, push and press the dough on the bottom of the pan. Batter will be thin and imperfect; just try to get it, even if the holes form, just hold them together. No matter how bad it looks (you can see my example), it is not going to bake just fine, thin and crisp.

Give a little white sauce and stir evenly distribute it on pizzas, almost to the edge. Sprinkle the pizza with provolone and mozzarella. The spread of broccoli mixture on top.

Bake 13 to 16 minutes until pizzas brown around the edges. For better browning on top, you can run the finished pizza under the broiler for 1 minute. Cut into wedges, squares or strips and bury.

(Not really) Jim Lahey Basic dough for pizza
This is double and modified quite a bit

2 cup minus 1 tablespoon (250g) all-purpose or bread flour
1 1/4 teaspoon (5 g) or instant active dry yeast
slide 1/4 teaspoon sea or a fine table salt
2/3 cup (150 g) at room water temperature

In a medium bowl combine the flour, yeast and salt. Add the water and, using a wooden spoon or hands, mix until well blended, about 30 seconds. Cover the bowl and leave at room temperature until the dough while no more than twice in a volume of about 2 hours. Continue to use the instructions above.

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