Caramelized Broccoli and Red Onion Pizza

This vibrant and flavorful pizza showcases the natural sweetness of caramelized broccoli and red onions, balanced with a touch of heat from red pepper flakes. A crisp, golden crust serves as the perfect base for a rich tomato sauce and a generous layer of full-fat mozzarella, ensuring every bite is indulgent yet well-balanced. Inspired by classic New York-style pizza, this recipe highlights the versatility of broccoli as a pizza topping, offering a delightful contrast of textures and flavors. Whether enjoyed as a casual weeknight dinner or served at a gathering, this pizza is sure to impress with its bold yet approachable taste.

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Ingredients (Makes 3 pizzas (serves 6-8 people))

3 balls New York-style pizza dough (or three 340 g / 12 oz store-bought pizza dough balls)
1 small head broccoli, cut into 1.25 cm / ½-inch florets (about 3 cups)
1 small red onion, thinly sliced
½ teaspoon red pepper flakes
2 tablespoons extra-virgin olive oil
Kosher salt, to taste
2 cups (480 ml) pizza sauce, such as New York-style pizza sauce
450 g / 1 lb grated full-fat dry mozzarella cheese (about 4 cups), very cold

Nutrition Information (per 100g)

Calories: 250
Fat: 10
Protein: 12
Carbohydrates: 30
Fiber: 2

Directions

Preparing the Dough

1. At least 2 hours before baking, remove dough from the refrigerator and shape into balls by gathering the dough towards the bottom and pinching shut. Flour well and place each ball in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.

Preparing the Toppings

2. In a large bowl, toss the broccoli florets, sliced red onion, red pepper flakes, and olive oil. Season with salt to taste and set aside.

Preheating the Oven

3. 1 hour before baking, adjust the oven rack with a pizza steel to the top position and preheat the oven to 290°C / 550°F.

Shaping the Dough

4. When ready to bake, turn a single dough ball out onto a lightly floured surface. Gently press the dough into a rough 20 cm / 8-inch circle, leaving a 2.5 cm / 1-inch border slightly thicker than the rest. Carefully stretch the dough by draping it over your knuckles into a 30-35 cm / 12-14-inch circle about 6 mm / ¼-inch thick. Transfer to a pizza peel.

Assembling and Baking

5. Spread approximately 160 ml / ⅔ cup of pizza sauce evenly over the surface of the crust, leaving a 1.25-2.5 cm / ½-1-inch border along the edge. Evenly distribute ⅓ of the grated mozzarella over the sauce. Scatter ⅓ of the broccoli and onion mixture over the pizza.

Final Baking

6. Switch the oven to broiler mode, then slide the pizza onto the baking steel. Bake until the crust is golden brown and puffed, and the broccoli is charred in spots, about 4-8 minutes. Transfer to a cutting board, slice, and serve immediately.

Repeating for Additional Pizzas

7. Repeat the process with the remaining two dough balls, sauce, cheese, and toppings, reheating the baking steel between pies as necessary.

Cookix's Secrets

Alternative Cooking Method

Try grilling the pizza on a preheated pizza stone for a smoky, charred crust.

Alternative Proteins

Add crumbled feta or goat cheese for a tangy contrast, or incorporate roasted chickpeas for extra protein.

Bold Flavor Enhancements

Drizzle with balsamic glaze after baking for a touch of sweetness and acidity.

Broiling Technique

Broiling the pizza at the end enhances caramelization and adds a slight char to the broccoli for extra depth of flavor.

Cheese Preparation

Keep the mozzarella very cold before grating to prevent clumping and ensure even melting.

Dough Handling

Ensure the dough is at room temperature before stretching to prevent tearing and achieve an even crust.

Healthier Variation

Use whole wheat pizza dough for added fiber and swap mozzarella for a lower-fat cheese alternative.

Seasonal Tweaks

In summer, add thinly sliced zucchini or roasted bell peppers for a fresh twist.

Ask Cookix, your sous-chef