Would you believe me if I told you that I used to hate pizza? It’s true. I was very young when said hatred was in effect, and I don’t remember now why in the world I didn’t like it. Maybe it was the tomato sauce (I’ve never been a huge fan of tomato sauce)? I have no clue. I just remember going to Pizza Hut (in Red Bank, back before they opened one in Soddy-Daisy) and Pizza Inn (remember that one? Now THAT was a long time ago!) with my family and trying to con them into giving me the crusts of their pizza because that was the only part that I liked. And I definitely never enjoyed the rectangular pizza that was served in the school cafeteria!
I’ve definitely moved on from the pizza aversion (although I still probably wouldn’t touch school cafeteria pizza with a 10-foot pole). What’s not to love about it? I mean, for starters, you can fit all of your food groups basically on an edible plate. It’s quick, it’s easy (well, depending on how “from-scratch” you are), and it’s just delicious.
The best thing about pizza, though, is that it’s hard to find anything that doesn’t taste good on a pizza. You have your standards, of course…pepperoni, mushrooms, sausage, etc….but then you can really get creative. When Philip and I were first married we used to have pizza with spinach and feta cheese every Friday night for dinner. Now, our favorite is potato-leek, although Pioneer Woman’s fig & prosciutto pizza (finished with arugula) is a close second. Last week I got some broccoli from Fall Creek Farms at the Main Street Farmers Market and decided that I was going to throw it on a pizza too.
So….roasted broccoli and garlic pizza? I’ve seen broccoli as a pizza topping at various pizza parlors in the past. Lupi’s, for one, offers it. I’d never had broccoli on a pizza. I decided to roast it first. Roasting is absolutely my favorite way to cook broccoli….I love to get the edges just slightly browned, perfectly salted. Paired with a sliced clove of garlic cooked into the sauce, this was a fantastic pizza topper. Oh, and I totally support a fried egg on top of this (yes we did!).
Roasted Broccoli & Garlic Pizza
|Prep time||20 minutes|
|Cook time||30 minutes|
|Total time||50 minutes|
- 1 1/2-2 cup broccoli florets
- 3 tablespoons olive oil (plus more for brushing/spraying pizza dough)
- 1 clove garlic (thinly sliced)
- 1/4-1/2 cup tomato or pizza sauce
- 1 pizza crust or 1 recipe pizza dough
- 1 cup grated mozzarella
- 1/4 cup grated parmesan
The 30 minute cook time includes time to roast the broccoli.
|Preheat the oven to 450 degrees. At this point in time I put my pizza stone in the oven, moving a rack to the highest position and preheating the stone there (the heat from the ceiling of the oven will help to melt and brown the top of the pizza).|
|Toss the broccoli with a couple of tablespoons of olive oil, salt, and pepper then roast on a baking sheet placed on rack in the middle position for 15 to 20 minutes, stirring occasionally.|
|Preheat the remaining tablespoon of oil in a small skillet over medium heat. Cook the sliced garlic until it just starts to brown, then add the tomato sauce and cook to combine the flavors. Salt and pepper to taste.|
|Prepare the pizza dough according to package or recipe instructions (I like to roll my dough out on a sheet of parchment paper which can then be transferred to the oven). Spray or brush lightly with olive oil. Spread sauce to desired thickness within ½ to 1 inch of the edge. Top with mozzarella. Scatter the roasted broccoli evenly over, then the sliced garlic. Finish with grated parmesan.|
|Bake for 8-10 minutes or until desired brownness is reached.|