Broccoli & Mozzarella Pizza

with Calabrian Chile Ricotta

45 MIN

3 Servings

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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.

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Nutrition

PER SERVING
Calories

640 Cals (est.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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!