Broccoli & Mozzarella Pizza with Calabrian Chile Ricotta

Broccoli & Mozzarella Pizza

with Calabrian Chile Ricotta

45 MIN
3 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Toppings of tender sautéed broccoli, sliced shallot, and sweet roasted peppers give classic red sauce pizza a flavorful upgrade. Added just before serving, spoonfuls of creamy ricotta cheese mixed with spicy Calabrian chile paste add another irresistible layer of flavor.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Broccoli & Mozzarella Pizza with Calabrian Chile Ricotta
Title
  • 1 lb Pizza Dough
  • 1 8-Ounce Can Tomato Sauce
  • ½ lb Broccoli
  • ½ cup Part-Skim Ricotta Cheese
  • 2 cloves Garlic
  • 4 oz Fresh Mozzarella Cheese
  • 1 oz Sliced Roasted Red Peppers
  • 1½ tsps Calabrian Chile Paste
  • 1 Tbsp Capers
  • 1 Shallot
Prepare the ingredients:
1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem, then roughly chop. Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot. Roughly chop the peppers.

 

Cook the broccoli:
2 Cook the broccoli:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped broccoli; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic and capers; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat. 

Assemble & bake the pizza:
3 Assemble & bake the pizza:

Lightly oil a sheet pan. Using your hands, gently stretch the dough to a ¼-inch thickness (if the dough is resistant, let rest 5 minutes). Carefully transfer to the sheet pan; rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, spread enough of the tomato sauce onto the prepared dough to coat (you may have extra). Evenly top with the cooked broccoli, sliced shallot, mozzarella cheese (tearing into bite-sized pieces before adding), and chopped peppers. Season with salt and pepper. Bake, rotating the sheet pan halfway through, 17 to 19 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.

Make the spicy ricotta & serve your dish:
4 Make the spicy ricotta & serve your dish:

While the pizza bakes, in a bowl, combine the ricotta cheese, a drizzle of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Transfer the baked pizza to a cutting board. Evenly top with the spicy ricotta. Cut the finished pizza into equal-sized pieces. Enjoy! 

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem, then roughly chop. Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot. Roughly chop the peppers.

 

2 Cook the broccoli:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped broccoli; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic and capers; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat. 

Cook the broccoli:
Assemble & bake the pizza:
3 Assemble & bake the pizza:

Lightly oil a sheet pan. Using your hands, gently stretch the dough to a ¼-inch thickness (if the dough is resistant, let rest 5 minutes). Carefully transfer to the sheet pan; rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, spread enough of the tomato sauce onto the prepared dough to coat (you may have extra). Evenly top with the cooked broccoli, sliced shallot, mozzarella cheese (tearing into bite-sized pieces before adding), and chopped peppers. Season with salt and pepper. Bake, rotating the sheet pan halfway through, 17 to 19 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.

4 Make the spicy ricotta & serve your dish:

While the pizza bakes, in a bowl, combine the ricotta cheese, a drizzle of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Transfer the baked pizza to a cutting board. Evenly top with the spicy ricotta. Cut the finished pizza into equal-sized pieces. Enjoy! 

Make the spicy ricotta & serve your dish:
Browse Steps
1 of 4