- Chicken sausage
- Kalamata olives
- Mozzarella cheese
- Homemade pizza sauce
- Homemade pizza dough
Most couples plan a romantic date out the first time they hire a non-family babysitter, but my husband and I opted to visit Wegmans to shop for pizza ingredients. We sampled a couple of organic cheeses and landed on an aged cheddar cheese from Sonoma Creamery in California. When you purchase such a rich cheese you don’t want to take away its intensity by adding too many toppings so the combination of white pizza sauce, broccoli, and a dash of red pepper flakes was the perfect combination. After pre-baking the dough, the cheese melted nicely at 450 degrees for 8 minutes.
Note: I can’t really describe how awesome this pizza was. We couldn’t stop eating it. A special thanks to Matt for the cast iron skillet!
What happens if you bake your pizza on a cold stone? I pre-heated the oven without the pizza stone this week and learned there are a few noticeable differences.
First, normally when I pre-bake the dough on a hot stone it gets air bubbles and crispy in about four minutes. On the cold stone the dough kept its form and needed closer to seven minutes to pre-bake, and even then it was soft and stuck to the stone.
Second, the pizza on the cold stone took about 5 minutes longer to bake after I added the toppings. Third, the pizza cut differently. Normally it cuts right through the crispy crust. This time it took a little more muscle to get through the softer crust.
My white garlic and broccoli floret pizza was light and fluffy, much like pizzeria crust. The flavors of the minced garlic, fresh mozzarella cheese, and crushed red pepper were great! Even though my impromptu experiment with the crust turned out to be a delicious success, I still prefer the crispy crust that comes from pre-heating my pizza stone.
1. Pre-heat your oven to 450 degrees
2. Roll out the dough
3. Spray a round pie pan with canola oil and sprinkle on cornmeal
4. Press the dough into a round pie pan
5. Pre-bake the dough for 7 minutes
6. Place all the fillings in the pizza: start with layering mozzarella cheese
7. Sprinkle on shredded asiago cheese, sliced Kalamata olives, thinly sliced pepperoni, steamed broccolini, and pizza sauce
8. Top with parmesan cheese
9. Bake for about 20 minutes
You can use your regular pizza dough recipe to make the dough. I substitute one cup flour with 1 cup cornmeal for my deep dish pizza and it works great!
The winter solstice is next week so this broccoli and cauliflower pizza recipe will be my last fall pizza of the season. I was motivated to try cauliflower on a pizza because it is in season and I have yet to include it as a topping on a pizza.
I roasted cauliflower and broccoli florets in some of my favorite garlic and herb basting oil. After pre-baking the dough I spread on my homemade sauce, mozzarella and parmesan cheeses. Then, to give it a kick, I sprinkled on crushed red pepper.
The roasted cauliflower and broccoli tasted wonderful with the heat from the crushed red pepper. And the cheeses and pizza sauce complimented these flavors well. This broccoli and cauliflower pizza tasted great and was an excellent way to wrap a season of fall pizza recipes.
I have been looking forward to the week when our CSA, The Good Food Collective, would include fresh beets and broccoli in our weekly share because I have been super excited to recreate on of my favorite pizzas from last summer.
For this pizza I decided to replace mozzarella cheese with parmesan cheese and forgo spinach. I started by spreading on homemade pizza sauce, then I sprinkled on fresh parmesan cheese. I steamed the broccoli, chopped it, then tossed in on the pizza. The key to this pizza is the preparation of the beets – one of my favorite summertime pizza ingredients. Here’s how I like to prepare them. First, roast the whole beets a toaster oven for about 30 minutes. Next, cut the beets into bite sized pieces. Finally, toss them with a little olive oil, salt and pepper before putting them on the pizza.
Let the pizza bake for about 10 minutes or until the cheese melted. Broccoli, beets and parmesan pizza is a summer delight!