Advertisement

Broccoli-Ricotta Pizza

The Simple Art of EatingWell, September/October 2011

Your rating: None Average: 3.8 (10 votes)

This white pizza features three kinds of cheese—ricotta, Parmesan and sharp Cheddar—and chopped broccoli. Try other vegetables instead of—or in place of some of—the broccoli if you wish. No time to make homemade dough? Look for whole-wheat pizza-dough balls at your supermarket. Check the ingredient list to make sure the dough doesn’t contain any hydrogenated oils.


Broccoli-Ricotta Pizza Recipe

Makes: 5 servings

Active Time:

Total Time:

Ingredients

Thin-Crust Whole-Wheat Pizza Dough

  • 3/4 cup plus 1 tablespoon lukewarm water (105-115°F)
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 1 teaspoon sugar
  • 1 cup whole-wheat pastry flour (see Tips)
  • 1 cup bread flour or all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons fine cornmeal
  • All-purpose flour for dusting

Toppings

  • 3/4 cup part-skim ricotta cheese
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 cups chopped broccoli florets
  • 1 cup shredded sharp Cheddar cheese

Preparation

  1. To prepare dough: Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, bread flour (or all-purpose flour) and salt until the dough begins to come together.
  2. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor or in a stand mixer with a dough hook. Process or mix until it forms a ball. Continue to process until the dough is smooth and elastic, about 1 minute more in a food processor or 4 to 5 minutes more on low speed in a stand mixer.) Place the dough in an oiled bowl and turn to coat.
  3. Cover with a clean kitchen towel; set aside in a warm, draft-free place until doubled in size, about 1 hour.
  4. Position rack in lower third of oven; preheat to 450°F. Brush oil over a large baking sheet. Sprinkle the baking sheet with cornmeal to coat evenly.
  5. Combine ricotta, Parmesan, salt and pepper in a small bowl.
  6. Sprinkle flour over work surface. Roll out the dough to the size of the baking sheet (see Tips) and transfer to the baking sheet. Cover the dough with the ricotta mixture. Scatter with broccoli and sprinkle with Cheddar. Bake until the crust is crispy and the cheese is melted and starting to brown, 15 to 20 minutes.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 2, cover the bowl with plastic wrap and refrigerate for up to 1 day. Or tightly wrap the unrisen dough in oiled plastic wrap and freeze for up to 3 months. Defrost the dough in the refrigerator overnight. Let refrigerated (or previously frozen) dough stand at room temperature for 1 hour before using.
  • Tips: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it at large supermarkets and natural-foods stores. Store in an airtight container in the freezer.
  • No time to make your own dough? Look for balls of prepared whole-wheat pizza dough at your supermarket, fresh or frozen and without any hydrogenated oils.
  • To Roll Out Pizza Dough: Turn out onto a lightly floured surface. Dust with flour; dimple with your fingertips to shape into a thick, flattened circle. Then use a rolling pin to roll into the desired shape. If your dough “resists” being rolled out, let it rest for about 15 minutes, then try rolling it out again.

Nutrition

Per serving: 397 calories; 15 g fat (7 g sat, 5 g mono); 36 mg cholesterol; 47 g carbohydrates; 1 g added sugars; 18 g protein; 5 g fiber; 566 mg sodium; 265 mg potassium.

Nutrition Bonus: Vitamin C (67% daily value), Folate (42% dv), Vitamin A (33% dv), Calcium (30% dv)

Carbohydrate Servings: 3

Exchanges: 2 1/2 starch, 1 vegetable, 2 medium-fat meat


More From EatingWell

Recipe Categories

Preparation/ Technique
Bake
Meal/Course
Dinner

Type of Dish
Pizza
Ethnic/Regional
American
Health & Diet Considerations
Low cholesterol
High calcium
High fiber
Ease of Preparation
Easy
Total Time
More than 1 hour
Main Ingredient
Vegetarian, other
20 minute dinner recipes
Advertisement
more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner