Name: Broccoli-Ricotta Pizza
Total time: 2 h
Ingredients: 3/4 cup plus 1 tablespoon lukewarm water (105-115°); 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; ½ teaspoon salt; 1 tablespoon extra-virgin olive oil; 2 tablespoons fine cornmeal; All-purpose flour for dusting; ¾ cup part-skim ricotta cheese; 1 tablespoon grated Parmesan cheese; ¼ teaspoon salt; ¼ teaspoon freshly ground pepper; 3 cups chopped broccoli florets; 1 cup shredded sharp Cheddar cheese

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.

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.

Cover with a clean kitchen towel; set aside in a warm, draft-free place until doubled in size, about 1 hour.

Position rack in lower third of oven; preheat to 450 degrees F. Brush oil over a large baking sheet. Sprinkle the baking sheet with cornmeal to coat evenly.

Combine ricotta, Parmesan, salt and pepper in a small bowl.

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

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 previous

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.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

2 Ratings

5 star values: 0
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 0

Sort by: Newest

Newest Oldest

Jacob Hugart

05/20/2020

This turned out very well, and I'll definitely make it again; I may add diced red bell pepper, too. My biggest problem was the crust. Given the pandemic, I couldn't find whole-wheat pastry flour. When I mixed the yeast & water with the dry ingredients, it formed a very wet dough. I added some plain whole-wheat flour, a little at a time, until it was more manageable, and it rose very well, but rolling it out on a floured surface was horrible. The dough was still too wet. I had to sprinkle a lot of flour to get it to the point where I could roll it out. The resulting crust tastes great, but it required more tweaking than I expected. The cheese mixture worked very well and is a very nice flavor. I cut the broccoli into bite-sized pieces and removed most of the stems, which avoided a too-chewy experience. I would recommend rotating the pizza half-way through the baking time, to make sure you bake it equally on all sides. The minimum time worked great for me. A little longer might have browned the cheese more, but it also would have burnt the broccoli.

Heather Baird Stevenson

12/11/2011

Skip making the pizza dough When I make this I will be using whole wheat or multi-grain pitas. They make perfect individual pizza bottoms.

Rate this recipe Your rating Couldn't eat it Didn't like it It was OK Liked it Loved it

Reviews for Photos of Broccoli-Ricotta Pizza

1 of 2

Broccoli-Ricotta Pizza

this link is to an external site that may or may not meet accessibility guidelines.

10 Food Trends That Will Be Everywhere This Summer

22 Vegetarian Lunches You Can Make in 10 Minutes

What Is Taperakia? For These Greek Moms, Sending Meals to Their Kids is an Act of Love

Broccoli-Ricotta Pizza

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (2)

All Reviews for Broccoli-Ricotta Pizza

Account

Account

Broccoli-Ricotta Pizza

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (2)

All Reviews for Broccoli-Ricotta Pizza