Recipes

broccoli pizza

“What the heck is that?”
“Who puts broccoli on pizza?”
“Congratulations Smitten Kitchen, you’ve ruined pizza!”


chopped broccoli

To be fair, what my husband and I wanted was broccoli rabe because broccoli rabe is exceptional on pizza, with or without crumbled sausage and a unholy amount of red pepper flakes, but one by one, our offspring have turned against the bitter stalky, leafy florets and now that they make up 50% of the opinions in our family, and the loudest ones too, we ceded to their demands. This one time.*

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

Also in the name of fairness, my childhood experiences of “white” pizzas, those without tomato sauce,” were terrible so I understand the resistance: dry and flat in flavor. But as an adult I love them especially with vegetables I think taste better when not competing against the acidity of tomato sauce. It helps to take a few a few pages from Jim Lahey here, as I always do when making pizza (and if you haven’t bought his pizza tome yet, you really really should for endless weeknight pizza inspiration) — adding a layer of a quick, easy bechamel sauce under the cheese (I added garlic to it, garlic bechamel > non-garlic bechamel, almost always), using a mix of mozzarella and provolone and then taking a few tips from my beloved broccoli rubble and adding a little lemon juice, zest, pecorino and chile flakes to keep it from flatness.

almost ready to bake

The result is an ideal weeknight excuse for pizza for dinner, very green, not too heavy but not abstemious either, and if you’re lucky, with the best leftovers there could be. I resisted — for once — finishing it with an egg on top or baking in onto the pizza but I will not next time and you shouldn’t either.

broccoli pizza
broccoli pizza

* “One time” = Basically every day from 6:30 a.m. until the last call for water at 8:15 p.m. It’s a good thing they’re cute.

Previously

One year ago: Miso Black Sesame Caramel Corn and Hot and Sour Soup
Two years ago: Chocolate Oat Crumble
Three years ago: Garlicky Party Bread with Herbs and Cheese and Fennel and Blood Orange Salad
Four years ago: Egg Salad with Pickled Celery and Coarse Dijon and Salted Caramel Brownies
Five years ago: Lasagna Bolognese
Six years ago: Blood Orange Olive Oil Cake
Seven years ago: Best Cocoa Brownies and Chana Masala
Eight years ago: Flaky Blood Orange Tart and Warm Butternut Squash and Chickpea Salad
Nine years ago: Matzo Ball Soup
Ten! years ago: Asapargus Shiitake and Artichoke Risotto and Miniature Soft Pretzels

And for the other side of the world:
Six Months Ago: Peach Melba Popsicles
1.5 Years Ago: Takeout-Style Sesame Noodles with Cucumber
2.5 Years Ago: Bourbon Slush Punch and three Ingredient Summertime Salsa
3.5 Years Ago: Burst Tomato Galette with Corn and Zucchini
4.5 Years Ago: Pink Lemonade Bars

Broccoli Pizza


A bunch of notes and tips: I’ve been using less pizza dough these days and spreading it thinner with oiled fingertips and have been happier with the thin, crisp results. (Directions below.) You can cook the broccoli any which way but I do find this simmer/steam to be fastest. Finally, I think this pizza would take well to crumbled sausage or chopped pepperoni or another salami, should you not need or wish to keep it vegetarian.

    Sauce
  • 2 tablespoons unsalted butter
  • 1 tablespoon flour
  • 1/2 cup whole milk
  • 1/4 teaspoon kosher salt
  • 1 large or 2 medium garlic cloves, minced
  • Freshly ground black pepper
  • Assembly
  • Olive oil for pan and fingertips
  • 1 recipe pizza dough (below) or about a 2/3 volume of my lazy fitted-to-your-schedule favorite or your favorite, whichever it may be
  • 3/4 pound broccoli
  • Zest and juice from 1/2 a lemon
  • 2 ounces coarsely grated provolone
  • 4 ounces mozzarella, torn into small clumps
  • 1/2 cup finely grated pecorino romano
  • Salt and red pepper flakes, to taste

Heat your oven to 500°F with a rack in the center.

Make sauce: Melt butter in a small saucepan over medium heat and stir in flour, whisking until smooth. Add milk a splash 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 mixture comes to a simmer and becomes thick enough to coat a spoon, about 2 to 3 minutes. Set aside.

Prepare 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 puddle of salted water into a large sauté pan and bring to a boil. Add broccoli and cover with a lid and boil/steam for 2 minutes. Rinse under cold water to stop cooking, drain well and pat dry on a towel, wringing out as much extra liquid as possible. Chop into small (roughly 1/2- to 1-inch) bits and toss broccoli with lemon zest, lemon juice and pecorino, then salt and red pepper flakes to taste.

Assemble pizza: Brush either 1 13×18-inch rimmed half-sheet pan or 2 9×13-inch quarter-sheet pans (as I do) with olive oil. Divide your dough as needed (I made 3 oblong pizzas in my 13×18-inch) and use oiled fingertips to pull, stretch, nudge and press the dough across the bottom of the pan. The dough will be thin and imperfect; just try to get it even and if holes form, just pinch them together. No matter how bad it looks (you can see mine, for example), it’s going to bake up just fine, thin and crisp.

Give the white sauce a little stir and spread it evenly over the pizzas, almost completely to the edge. Sprinkle pizzas with provolone and mozzarella. Scatter broccoli mixture on top.

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


(Not Really) Jim Lahey’s Basic Pizza Dough
This is halved and modified quite a bit

2 cups minus 1 tablespoon (250 grams) all-purpose or bread flour
1 1/4 teaspoons (5 grams) instant or active dry yeast
A heaped 1/4 teaspoon fine sea or table salt
2/3 cups (150 grams) room temperature water

In a medium bowl, stir together the flour, yeast and salt. Add the water and, using a wooden spoon or your hand, mix until well blended, about 30 seconds. Cover the bowl and let sit at room temperature until the dough has more than doubled in volume, about 2 hours. Continue using instructions above.

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164 comments on broccoli pizza

  1. DianaW

    I gave up making white sauce when I realised that just using a big dollop of sour cream, with garlic puree and grated Italian cheese, produced a much quicker and more delicious version of broccoli cheese. With pizza as a base, it would avoids having a flour-based sauce on top of a floury crust – which feels like rather undesirable duplication. (But I’m a Diet for a Small Planet protein-balancing vegetarian, so I naturally think in terms of how to combine as many as possible of the vegetable protein groups.)

    1. Kathy

      If you can get it, Mexican crema is even better than sour cream. It’s basically crème fraîche. And I’ve been doing what you do too….it’s so good!

      1. Jane

        I have in a pinch crumbled some Boursin garlic and herb cheese over the base in lieu of a white sauce – and I have to say it is rather delicious.

    2. Carol

      I’ve used soft goat cheese and roasted garlic as a base for pizza. Like the “white” pizzas better than red ones!

  2. babelfish

    I’m not a fan of broccoli, but I find the idea of broccoli rabe pizza intriguing. Now I’m thinking about a pizza riff on Philly pork sandwiches with sauteed broccoli rabe and roast pork.

  3. Alanna

    One of my favorite local pizza places has broccoli for a topping option. I’m the only one I know who goes for it, but I love it!

  4. My 4-year old daughter LOVES broccoli pizza. I’m not really sure how we discovered it, I think she randomly asked for it when we asked her what she wanted on her pizza. I like to say “yes” when she asks for healthy options (even though I thought it was blasphemous). Turns out it is really yummy! I like the roasted flavor of the broccoli. I will try this recipe for sure at home!

  5. Southside Girl

    I actually love broccoli on a pizza, but mix it with roasted cauliflower and carrots, along with green onion and very light cheese. And I use barbeque as my base. Delicious!

  6. Joseph Cercy

    I think some people are just silly. While I am not into vegetarian food, I think this would be delicious and maybe even better with some scamorza cheese.

  7. Katharine

    Broccoli is my favorite vegetable! I make pizza 2-3 times a month and put broccoli on it often. I like to chop it up finely and sauté it with garlic and salt until it’s kind of crispy, then scatter it over the top with other veggies.

  8. Madison

    I am so excited about this. You seem to share my affinity for meals that are carb+cheese+green vegetable with the obvious additions of garlic, lemon and red pepper flakes.

  9. Kristin

    Who would think you ruined pizza with broccoli? I always put broccoli, artichoke hearts, and sliced tomatoes on my pizza. My favorite.

  10. Debra mccloud

    I’ve been making pizza with your broccoli rubble recipe since you posted it, and let me re-iterate, it’s truly the best thing ever:)

  11. Stacy

    When I saw the recipe title I actually thought “oooh, broccoli pizza sounds amazing!” Possibly because I am also in love with your shaved asparagus pizza. And my favorite pizza place makes a primavera pizza with roasted broccoli on it. Green vegetables will never ruin pizza for me!

  12. JP

    I have to agree with many of your commenters that this sounds yummy…I mean, broccoli and cheese are a classic. I don’t think you could go wrong. Of course, for carnivores, like my husband, adding meat is always a must. I would be happy either way. Thanks for the great recipe!

    1. Heather

      A local pizza place here does a similar pizza with bacon and it’s delish! I’m making this tonight with bacon, to help appease the carnivores of my family.

  13. vildesen

    As Dianaw I prefer using whole fat high quality sour cream for white pizza. It adds salty sourness that is hard to replicate with a bechamel sauce. I think the broccoli pizza concept is great and will for sure introduce it to my broccoli loving kids!

  14. Sarah C

    The very best and most memorable pizza I have ever eaten was a broccoli and ricotta and garlic pizza at a stripmall pizzeria in New Jersey. So my reaction to seeing this was the exact opposite of that which you imagined at the top!

  15. I am just against the whole white pizza thing. It is huge in France, where pizza trucks and pizzerias are every few meters. I might try putting broccoli on pizza, but on HALF, with flesh on the other half for my husband, AKA the Carnivore. Otherwise, Marital Discord. Which is on par with, if not worse than, young’uns howling.
    I see no conflict between broccoli and tomato sauce. They play very nicely together. And the egg on top? If you are in France, expect it.
    Will give your pizza dough a try, to change things up. Not that I color inside the lines or follow recipes all that well….

  16. jasmine

    Yum. My favorite italian restaurant growing up had a ‘fried rigoletti with broccoli’ dinner. Just a big heap of fried-until-crispy pasta with butter/olive oil and garlic with broccoli and topped with gooey and browned mozzarella. Oh, and a side of marinara to dunk it in. This sounds like the pizza version of that.

    1. CarolJ

      @Jasmine, that sounds delicious! I wasn’t able to find a recipe online. I wonder if you or any other commenter might have one. I’ve never tried to fry pasta.

  17. as soon as i saw, “congrats, smitten kitchen, you’ve ruined pizza!” immediately thought of “inside out.” ahh, such a good reference. anyways, i’m the person who puts all the veggies and cheese and no meat on my pizza at blaze/mod/pieology/etc, so broccoli/broccoli rabe on pizza sounds delicious.

  18. Love the Inside Out clip. Did I miss the picture link? (I cheated and went to flickr directly to peek.)
    I’m sold on spinach pizza but broccoli might take some convincing. Will see if I can find a partner in crime to share with (and motivate me to follow through and actually make it.)

  19. When I made pizza dough before, it rose fine on the first prove but didn’t rise very much the second time. I thought it might not be kneaded enough but am also aware you can over knead?

    1. deb

      People rarely overknead by hand but machines can. There isn’t really a second rise here; it puffs a bit while you’re putting toppings on but it basically finishes in the oven. Is this the dough you were using?

  20. erinn

    I’ve used your (Not Really) Jim Lahey’s Basic Pizza Dough recipe several times, LOVE the way it tastes but it always seems to dry when I mix it and I inevitably end up adding more water…any thoughts? Do you use exactly 2/3c water? Mine never really rises and I’m wondering if the extra water is my problem?

    1. deb

      Water shouldn’t keep it from rising; it’s possible it need more time. What kind of yeast do you use? The dough is a bit stiff at first and should be very soft once proofed.

      I find pizza dough to be a balancing act. You either make it really soft and then you don’t really have to knead it, just give it a stir or two, but then it’s quite mushy when it’s proofed and scares people newer to doughs. Or, you make it stiffer and it needs hand-kneading on a counter or a dough hook to bring it together, but it’s easily picked up and pressed into a pan once proofed. What I’ve been liking about this one is that it’s in the middle: a little stiff/awkward to stir but not so much that you have to knead it on a counter. Sticky to press out but not impossible to work with.

  21. Kelsey Lane

    I love to chop broccoli small and roast it with olive oil, garlic and pepper flakes. Then when it is golden, I add some lemon zest and juice. The result tastes amazing, both on and off of a pizza.

  22. DCBob

    Back in the late 1970s I worked at a pizzeria in Cambridge — Bel Canto — that boasted a very tasty whole wheat pizza with broccoli and walnuts, called ‘In Peppo’s Honor.’ Great stuff.

  23. Anne

    The 50% at my house who would have disapproved of broccoli rabe (and broccoli, too, now that I think about it) have moved out (and now eat both), so us empty nesters will be having this as you originally designed it. Yum–thanks for the inspiration!

  24. YES I have been a big supporter of broccoli pizza every since my summer spent at my favorite pizza restaurant in Lawrence, KS, in 2006. It is surprising, sure, but the flavour is so good on pizza, white sauce or red sauce, in my opinion. I used to put it on slices with mushrooms and pepperoni. You’re a genius. BROCCOLI you are perfect, marry me.

    1. stardustproxy

      That sounds amazing! I remember, a few months a go, having a hankering for broccoli on pizza, like a serious hankering for it. I finally went to the one pizza place in town that has it as a menu option, and I enjoyed my broccoli, pineapple, and bacon slice thoroughly, but your combination also sounds like something I need to try next time I can convince someone to eat there with me!

  25. My favourite way of putting green veggies on my pizza is to puree them (raw or lightly cooked) with a big dollop of pesto then heavily slathering that on the dough as my sauce under the cheese. Bit this does look yummy too!

  26. Liza

    I made this today, but with mushrooms instead of broccoli- the farmer’s market ran out of broccoli before I got there and the mushrooms in my fridge were crying to be used up
    I used half whole grain flour, and it was still to die for and super easy to roll out- super nutty from the whole grain, and the oil gave it a focaccia-like crust and butteriness
    I also made the ricotta onion jam pizza you posted a few years ago
    I was inspired by the idea of using a béchamel as the base and the lemon juice/cheese tossed mushrooms were so amazing
    Next time I’ll try broccoli for sure!
    I served this with your avocado cucumber salad- I replaced the mayo with the buttermilk dressing from your book’s wedge salad recipe, which I always keep in my fridge now
    I invited some friend’s over for dinner after your Insta inspired me to make pizza- everything was a hit

  27. I will make this! Your pizza dough is my favorite – a total game-changer for me.

    I have a recipe that I like for a quick lunch that is quite similar. They are broccoli melts – just some sauteed broccoli and garlic mounded on bread and broiled with cheese on top. Delicious and definitely more than the sum of its parts – which is what I’m sure this pizza will be.

  28. I was just thinking the other day about how I needed to think of some ways to make broccoli rubble a legitimate dinner, if only because my husband and son want dinner to be more than just broccoli with a fried egg. (Eye roll emoji) so thank you for hearing my request and turning into something neither can say no to. And when I saw the picture on instagram, Inside Out immediately sprang to my mind so I was delighted to see you reference it here.

  29. Connie

    Adding some cooked shredded chicken on there would make it a little more filling. I’ve made something similar and it’s delicious. A local pizza place has it on their menu.

  30. Connie

    Also, you gave the dough instructions twice. Looks similar to the Williams-Sonoma one I love. As a side note, I made your icebox cake tonight for my mom’s birthday tomorrow. Added a little dissolved espresso powder in the cream. :). Thanks!

  31. We have a very small (2 outlets) pizza chain in my little town and the next one over, which specializes in oddball stuff, to the point that the staff wear T-shirts questioning “…on a pizza????” They have Mexican pizzas, vegetarian pizzas, dessert pizzas, more-or-less-normal pizzas, and a few really off-the-wall ones like fried chicken, mashed potatoes and gravy (which is actually rather good if you try not to remember it’s a pizza). My favorite, though, is the Jack Sprat – tomato sauce, cheese, broccoli, green and black olives, mushrooms, bell peppers, diced tomatoes, — and cashews.

  32. pamela

    “Who puts broccoli on pizza?”
    The same people who put pineapple on pizza!
    ;-)
    This is not really pizza, it is broccoli on flat bread. And I believe you when you say it was tasty. But it’s still not pizza.
    ;-)

  33. Meghan

    Dough instructions at the very end have a duplicate paragraph.

    I loved broccoli pizza growing up. Always so crisp and garlicky!

  34. 2 things- late in the post you said broccoli rubble instead of rabe, which made me smile- because that is cute. AND there is no link to one of your cutie pie kiddos! :( I thought you usually did that, so did you forget or just didn’t today. I love broccoli on pizza!!!

  35. Broccoli pizza is delicious and I won’t hear otherwise!!! I’ll definitely try your version – you’ve become my ‘go-to’ when it comes to cooking these days (and for humour too!), beating Ottolenghi. Sorry Otto…

  36. Charlie

    Laughed about the comment about 50% of the opinions of your family being the loudest… In our family of four we got to vote. We got the same number of votes as our age. Love your writing please keep it up, and good luck with your growing TV presence.

  37. Well, I for one think it looks and sounds fantastic! We had our pizza night last night and we just added boring baby spinach and anchovies. (We don’t like a real heavy pizza) I am going to go the rabe next week. Do you have any pizza left??

  38. Karen

    This looks delicious. I’m not a big pizza eater but since I love broccoli this will get a try.
    P.S. I think there’s a typo in the asterisk note at the end.

  39. Rachel

    A lot of people put broccoli on pizza. Bertucci’s has been doing it for years with the Silano pizza. Broccoli, chicken, and a lemon-pepper cream sauce.

  40. I will eat that entire tray myself! Haha, you have now raised pizza to a new level it never new it could get to. That pizza looks gorgeous and delicious. I will be making this for my family much to their dismay and they can go fend for themselves if they don’t like it. :D

    Seriously this looks like perfect pizza to me!

  41. Judy R

    All I can say is that you have me drooling over this pizza. Going to the store to get the broccoli so that I can make it for dinner tonight. Thank you for another amazing recipe! ♥

  42. Liz

    I’ve been subbing broccoli for zucchini in that August recipe you posted for Zucchini-gruyere pizza – that might not be the correct title in your post. But I like broccoli better than zucchini in/on that.

    This looks great also!

  43. Chad

    My eldest daughter loved tree pizza a a child. Now at 39 she will freak out when I prepare this, or tell me she has already prepared it. Thanks, I have to hurry now

  44. Sara

    This is my favorite pizza! There used to be this country pizza shop down the road from my parents and they sold this (with sausage). Thank you for the recipe – I’ve never had a starting point for how to make this before now.

  45. Irene Krestell

    Hi Debbie,
    Love your book & site. Your recipes are fabulous. I use them all the time.
    My request: The info you posted two weeks ago on the video on how to make valentine checkerboard cookies was amazing. Unfortunately I deleted it by mistake. I would really appreciate it if you could send me the link.
    Thanks a million,
    Irene

  46. I just made it! I might have over baked it a bit even at 13 minutes, as I needed to forcefully use scissors to divvy it up. Just delicious. I subbed my basil pesto for the “base” and topped with only mozzarella. I did wonder if I could halve the dough, even though you had already done so! (mine would be a quarter recipe of Lahey’s).

  47. Made this tonight and it came out spectacular!

    I did use the cheeses I had–substituted 1/2 cup pecorino with 1/4 cup shredded parmesan, and the provolone with pepper jack. I also, on a hunch, added 1/2 tsp chat masala to the broccoli, and it really enhanced the tangy flavor, which surprisingly (to me!) is a really good flavor for broccoli to have! in fact the broccoli was so yummy that that I could have eaten it up as a salad all on its own!

    Also wanted to say Deb, that I LOVE your idea of pulling the dough really thin to get a thin crust pizza. My previous result with the billowy, pillowy pizza were sad enough for me to never attempt it after the first time. But this–this I’m gonna try again!

  48. RO

    Your recipe name is under attack the same way the pork ragu was. Come on, people, lighten up! Mad respect to Italian grandmothers and all, but this is a food blog for goodness sake, a yummy space where we can color outside the lines!

  49. Diana

    I have loved broccoli on pizza since forever! Can’t eat broccoli rabe or my tummy hurts, but broccoli works just was well IMO. I like to saute it with some olive oil and garlic to get some crispy bits throughout. Will have to try your sauce recipe. I tend to just like EVOO, salt, broccoli, and cheese.

  50. Monica Chowns

    Haha! Your household sounds a lot like ours! We try to use broccoli in creative ways as well, as it’s the favourite vegetable consumed by our little ones. In the end, they’d rather just have it steamed over any of our creative interpretations. Compromises will have to be made to keep everyone h̶a̶p̶p̶y̶ sane.

  51. sparkgrrl658

    i’ll be honest, i won’t be putting broccoli on pizza any time soon…or ever. or eating it at all.

    but i’m able to look past it for a delicious sounding white pizza. why does every place ever put things i don’t care for on white pizza? the whole point of white pizza used to be that there wasn’t anything on it. now the few places that carry it do so with broccoli, spinach, tomatoes…etc. and it’s not worth the risk to request it without in case they don’t listen and it shows up inedible.

    anyway, totally gonna make my own now, thank you :)

  52. Sarah Beth

    My husband and I started eating broccoli (and sausage!) pizza after a Smitten casserole that we loved from years ago. We get it with red sauce, but it’s one of our favorites and force everyone we dine with to try it and it hasn’t failed since. I think it’s the most underrated pizza topping!

  53. Madeleine Russo

    Made this tonight and loved it but would definitely go lighter on the sauce next time. The middle of my pizza turned out a bit soggy! Thanks for making my life a little bit more fun and a lot more delicious; I look forward to your posts each week!

  54. Rachael

    I made this last night and thought it was perfect. I was short on time so used the quick pizza dough from Deb’s cookbook. I only had a small amount of mozerella so I also crumbled some goat cheese on top and it was a great addition. (I mean when has goat cheese not make a valuable addition?) I will definitely be making this over and over again.

  55. Harper

    My first attempt at making pizza and it was a huge sucess (as in I have made pizza 3 times in the last 4 days) I used to be so intimated at the thought of making my own dough, needless to say this dough is yummy and super simple to make. I had all ingredients on hand when I first read article….basically why I even bothered to make it! I’m soooo happy I did, and my family is too.

  56. Janae

    This was amazing, Deb! The flavor is outstanding; the lemon really made it pop. I made mostly as written, other than using all mozzarella and no provolone. Also, out of laziness I made one big pizza instead of three small ones, which caused me to have not quite enough sauce, so I just spread it reaaaaallly thin. If I make one big pizza again I will double the sauce.

  57. Gerley

    I just saw the notification in my RSS reader and felt really excited that the smitten kitchen had a new recipe but when I clicked I realised I already saw this on my phone (prompted by twitter) and now I feel really pathetic for feeling so let down :D
    The ingredients are already in my fridge!

  58. Jacquelyn

    An easy substitution for the bechamel sauce is to use lebanese garlic sauce (the kind used in a falafel or shawarma). Where I live in Canada, this garlic sauce is available in many delis. Using naans instead of pizza dough is very popular in our household.

  59. Jackie

    Made this for dinner last night and it was absolutely perfect. Made it almost as is except I didn’t have provolone so I did mozzarella above the bechamel but below the broccoli and a mix of pecorino and Parmesan on top. Had to add a touch extra milk because I let my bechamel sit too long but other than that it was delicious! Going into our rotation of go to recipes!

  60. Leigh

    I’ve always made dough in the bread machine, but honestly, this was even easier, and tasted better. I used King Arthur Bread flour and fresh yeast, and did the 22 hour rise. My only problem was that after 22 hours, I struggled to get the dough stretched to the full size – I managed to cover about 2/3 of the 9×13 pan. Based on other comments and responses, this suggests it had not risen quite enough. Could have been because it’s winter in Maine. I only thought to put the bowl in the (off) oven with the light on for the last few hours, so I think next time I will try doing the full rise there. Is there any reason I can’t do that? Do you have any guidelines for adjusting the rise times for winter in a 67-68 degree kitchen?

    1. Leigh

      In case it’s not obvious, I meant to post this comment and question under the original Lazy Pizza Dough recipe.

      I also neglected to say that despite its diminutive size, the pizza did come out delicious!

  61. Jackie {York Avenue}

    Made this last night and it was incredibly delicious. Only problem I had was there wasn’t nearly enough sauce to cover the pizzas – which was fine because it’s rich, but just wondering where I went wrong with it. It was VERY thick, not liquidy, which I think contributed to it not spreading as much. Not sure if I messed it up somehow but no matter. It was delicious and I will definitely be making it again.

  62. Eliza

    This was awesome! I made 2 other detailed pizzas so it was a lot of effort overall for pizza, but worth it. I did manage to double salt the broc, so that was a bit of a bummer. Still, it’s a fun pizza and I would probably make it again. Thanks for always sharing such great recipes!

  63. Toshka

    Hi,
    I often make lasagna with broccoli in white sauce, almost the same as the above recipe, topped with cheddar and mozzarella. Looks fantastic and tastes even better. Very easy to make but very effective for guests. I bake it in a huge round earthen pan.

  64. Back in the 80s, when I was a little girl, there was a pizza shop in the mall. One of the ingredients on their veggie classic was broccoli, and it totally stepped up the pizza to wondrous extremes! I guess it depends on how you feel about broc. I happen to love it. Thanks for the recipe!

  65. kathydecompton

    I made this and it was wonderbar. My own version combined the beschamel with a white sauce base for Flammekueche: http://www.saveur.com/article/Recipes/Alsatian-Bacon-Onion-Tart (and the modification i did with THAT was by browning the onions first and crisping the bacon and mixing both into the white sauce). I used parmesan instead of percorino. And topped with the broccoli a few black olives. the lemon overtone was perfect and the fresh mozzarella, well, it did the job it was born to do. I have learned that to get a crisp-ish crust for pizza, I parbake the dough on a pizza stone, pull it out and top and then pop back in at near broil temp. This is definitely my new favourite thing.

  66. Barbara H

    I made this almost exactly as written (except forgot to buy mozzarella, oops). Everyone loved it – even the teenager who truly felt I had ruined pizza by replacing pepperoni with broccoli. The garlic bechamel was a great touch.

  67. Really fantastic. Made this in heart-shaped form for Valentine’s Day using 2 bags of premade dough from TJ’s and made 5 individual pizzas. My kids (7, 5, & 2) declared this better than plain cheese pizza. Finally a pizza we can agree on! (Left the crushed red pepper out and used as a topping for adults).

  68. Zuzana

    Made it last night using soft goat cheese instead of bechamel sauce. Just added the garlic, mixed directly in the plastic container the cheese came in and spread it on the dough, couldn’t be easier. I also added some thinly sliced shallots because I love onion on pizza. Didn’t have provolone so I just increased the amount of pecorino. Very quick and delicious, love the crispy yeasty dough and the lemony broccoli topping, thought it worked really well with goat cheese.

  69. Cheryl Lombardo

    Just wondering …do you usually use sheet pans for your pizza without the fuss of a peel and stone…looks great in the photo… seems so much easier… thanks.

    1. deb

      I do because I have broken so many pizza stones, I’ve given up. I know a lot of people swear by the baking steel and I’d totally buy one next but I also have a cast-iron pizza pan and so don’t want anything else. And I still just use baking sheets. It doesn’t make perfect crusts but it is easy.

  70. Gillian Wegener

    I made this last night and it was FANTASTIC! I included the poached eggs and it was a hit. At first the family was not thrilled about broccoli pizza with poached eggs, but they’ve definitely come around. I can’t wait to make it again. Thanks, Deb!

  71. This is STUNNING, Deb! I totally love broccoli on my pizza, too. It’s the best vessel for cheesy white-sauce-kind-of-toppings, and the crunch is a nice contrast to the chewy pizza crust. Love this :D

  72. Nicole

    Eh, broccoli always seems to get this kind of knee-jerk reaction from people.

    I used to hate it too. Largely because there was a period of a year or so when it seemed that it was the only side-veg that my mother would make. Once she was over that phase and we had more variety, I eventually grew to enjoy it again.

    I suggest trying this pizza with pesto rather than white or red sauce as a variation. My favorite I’m-too-lazy-too-make-anything frozen pizza is Amy’s broccoli pesto pizza with sliced tomatoes. Yeah, the crust is aytpical (though I find it acceptable for frozen, suspect I’m in the minority), but the topping combo is excellent.

    Can’t imagine how much better it would be with a quality pizza crust – homemade and fresh, dressed up with lemon, parm, red pepper flakes, etc.

  73. I have to admit, I was skeptical about every part of this recipe turning out, but your photos looked so good. And you have yet to fail me, I should have trusted you. It was DELICIOUS! I am amazed I was able to get such a crisp crust in my home oven!

  74. Marilou

    Best ever! All of your recipes are wonderful and creative, but this one has infinite possibilities. Thanks for introducing me to a fabulous thin crust. But first, everyone… Make it exactly as written… the lemon, the garlic, just this right cheese- perfect! Use a scale to measure the ingredients for the crust. No brainer! I made the three small pizzas, just like the photo. FABULOUS! Can’t wait to experiment with different toppings. Thank you!

  75. Liz

    Did I miss where the pecorino goes? My instinct is just on top before (or after?) baking, but might be nice in the sauce too. Making this tonight :)

    1. Liz

      Ha, I found it! In the broccoli of course. We made this on pizza stone as a round pizza and found it delicious! 8 year old loved it, 4 year old was suspicious. A win for our family :)

  76. your post is too helpful. Your post is really cool.We do pizza night every week. It usually coincides with

    a date-night in, complete with movie. I love experimenting with toppings and

    pizza feels like the ultimate comfort food. I keep crust in the freezer and as

    long as I remember to thaw the dough, pizza is ready in 30!.At last i khow that

    they always use best electric smoker ,for this reason it’s has great test .few

    minutes ago .i was seeking a good smoker,finally i got a great idea for smoker

  77. Erin

    Good grief, this is *exceptional*. I was nervous about bechamel on pizza – generally we favor very crisp, lightly-topped, truly Italian-style pizzas – but this shot right into my top three homemade pizzas of all time. The only change I made was to stir a handful of blue cheese into the bechamel, and therefore to forgo the provolone.

  78. Sammi

    YUM!! This was delicious. I used some very fresh Welsh cheese (caerphilly) instead of the mozzarella & it was SO GOOD. My partner is getting on to me for talking about how good it was for too long!

  79. Seattlecook

    Delicious!! A bit too veggie-tastic for the meat lovers in the family, but I loved it. Next time I’ll try the crumbled sausage idea, making some with vegetables only and some a mix. Thank you!

  80. I am simply against the entire white pizza thing. It is gigantic in France, where pizza trucks and pizzerias are each few meters. I may have a go at putting broccoli on pizza, however on HALF, with substance on the other half for my significant other, AKA the Carnivore. Something else, Marital Discord. Which is comparable to, if not more awful than, young’uns yelling.I see no dispute among broccoli and tomato sauce. They play wonderfully together. Besides, egg on top? In case you are in France, expect it.
    I Will attempt your pizza hitter out, to switch things up. Not that I shading inside the lines or take after recipes all that well..

  81. Rachel

    Amazing!! Everyone loved it. The lemon zest and juice with the broccoli was incredible. I skipped the provolone and just used mozzarella, and used parmesan instead of pecorino. I also added some sweet italian sausage over top. Made this tonight along with your shaved asparagus pizza and both were absolutely delicious.

  82. yebanksandbraes

    I made the white sauce here and put (leftover) roasted beetroot , spinach and goat’s cheese on top. Love all the tips and ideas.

  83. christinemp

    I made this tonight, and I think it’s my first bechamel! I was so proud! My local market sells a pizza dough that’s handmade daily that we rely on for easy pizza nights. After reading the comments, I made the bechamel for the base, but mixed in about 2 T. of full-fat sour cream for extra tang. I used the cheeses I had on hand (a mix of mozzarella and provolone with shaved parm on top).

    While we do homemade pizza night often, your recipe encouraged me to try a new sauce and a new topping, and it was fantastic! Thank you!

    1. Martin

      Deb, I’ve been meaning to make this pizza for the month or so it’s been on your blog. I quickly veganized the recipe with oatmilk-bechamel and some herb marinated soft tofu, though. Drizzled some good olive oil over it and devoured a half-sheet full of the stuff before it could even cool down.
      Thanks for the great idea!

  84. Lisa Thomas

    This was yummy, though my broccoli browned more than yours did, I think I hit the lemon a little too hard but will gladly try again to perfect it!

  85. I made this version of the dough recipe but wanted something a bit less fluffy, less pizza-y, if you will (paired with different toppings).
    I substituted some of the water with 1/4 cup olive oil, assuming that would make the crust a bit denser. The water I used came to about 1/2 cup plus 1 tablespoon in total. I also found more luck mixing with my hand and so I kneaded the dough in the bowl for about 2 minutes.

    Turned out excellent!

  86. megler

    I mixed a Tablespoon or so of kale pesto I had sitting around in with the white sauce (omitting garlic since the pesto was heavy with garlic) and it complimented the broccoli really nicely. Used my standard natural leaven pizza dough (from Tartine Bread) and baked it out on my stone. The sour flavor of the dough added a nice dimension as well. Threw on some poached chicken thigh for protein and was a great weeknight meal.

  87. This pizza was delicious! I ended up making a calzone (there was a bit of a dough mishap) and I also added some chopped spinach and ground beef. Holy smokes, was this a hit with my honey.

  88. Deb, you legend! I had been bumbling along with my standby pizza dough for years. It was too olive oil-y, not easy enough to spread very thin (which is how I prefer my crust), and, horror of horrors, never got crispy enough. (But the picture on the recipe made it look like so smooth and beautiful! Unsurprisingly, it was a MS recipe. Sigh.)

    I love roasted brocc, so this caught my eye and led me to your older post about the Jim Lahey dough. Total game changer. Dough was impossibly low-maintenance, flexible (12-hour dough was really more like 10, plus survived three days in the fridge), and baked up just so crisp-aayy.

    Anyway, just wanted to thank you for resolving a long-standing source of mild dissatisfaction in my life. You’re the best!

  89. Tess

    AMAZING. Made this last night! Next time I would make double the sauce, as it thickened up substantially when it cooled. Everything else was spot on for me!! The lemon and chili flakes really made the dish for me. Thank you!!!

  90. This was so good! The sauce was really garlicky and delicious, and the lemon and red pepper flakes made the broccoli pop. We’ve made it 3 times since I first found this recipe.

  91. G

    From the mouth of my 10 yo: “this is the first dish with broccoli that I like, ever”! Thank you! Added some green asparagus, because it was there :)

  92. Carol

    I made this last night, even though I’d planned something entirely different for dinner! As usual with your recipes, it was delicious, although a bit labor intensive. LOVED the garlic bechamel! I now must try your broccoli rubble 😀

  93. Deb

    Sorry I missed this recipe when originally published! Perfect crust- even made on a cookie sheet. I added garlic and pesto to white sauce and some sweet red peppers to brocolli for color. Delicious.

  94. Margot Mustich

    I made this tonight. Wow, was it good! I didn’t feel like making the sauce, so I just used some fresh ricotta instead. The dough is fab—incredibly easy. I threw in a fistful of rye flour for added flavor. Thank you, Deb, for sharing this delicious recipe for quick, easy, homemade goodness.

  95. Lila

    Made this for the second time – so good! I added some mushrooms, diced small and sauteed in olive oil until browned, mixed in with the chopped broccoli.

    What I really wanted to say, though, is that making them as small oblong pizzas was a total game changer for me. The combination of my oven and my sheet pans means that the bottom of the crust doesn’t brown very well so I always have to take the pizzas off the pan and put them directly on the rack at the end of the bake, and without a peel it was really unwieldy trying to maneuver a big rectangular pizza off a half-sheet pan onto the rack, and then getting it out again and up onto the cutting board. Making 3 little pizzas means I can just use a big spatula, and it’s so much easier to pull them out of the oven. I’m never making them any other way.

  96. Olivia

    Made this last night for my friends and it was SO GOOD!!! The broccoli-lemon zest-lemon juice-pecorino topping is so good on its own!! I’m think I’ll be using it as a go-to broccoli salad too!!

  97. Theresa

    Maybe this has been asked before (forgive me if it has) but can you leave the initial rise of the dough for longer than two hours? If I were to leave it for 4 would it totally screw up the end product? Thanks!

    1. deb

      It’s probably fine especially if the place is very cool but much safer to put it in the fridge after 2 hours. In the fridge, covered, it can hold for days.