Deep-Dish Style Cheese Pizza with Roasted Broccoli
Best of the U.S.

Deep-Dish Style Cheese Pizza

with Roasted Broccoli

45 MIN
3 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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.
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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

For eight weeks, we're exploring the country's culinary wonders right from the Blue Apron Test Kitchen! Sixth stop: Chicago, where the love of pizza runs “deep”! We’re making an easy spin on the city’s classic pizza simply by baking it in an oven-safe skillet, which helps hold in the rich layers of sauce and melty mozzarella cheese. To learn more about what inspired this dish, go to roadtrip.blueapron.com/chicago.

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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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Assemble the pizza:
1 Assemble the pizza:

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Lightly oil an oven-safe 11- or 12-inch nonstick (or cast iron) pan. Using your hands, gently stretch the dough into a 1/2-inch-thick circle slightly wider than the pan (if the dough is resistant, let rest 5 minutes). Carefully center the dough in the pan. Shape the dough along the bottom and up the sides of the pan, maintaining an even thickness. Tear the mozzarella into bite-sized pieces. Arrange on the dough in an even layer. Evenly top with the tomato sauce.

Bake the pizza:
2 Bake the pizza:

Bake the pizza 26 to 28 minutes, or until the crust is golden brown and the cheese is melted. Remove from the oven and let rest at least 5 minutes to allow the sauce and cheese to slightly cool.

Prepare & roast the broccoli:
3 Prepare & roast the broccoli:

While the pizza bakes, wash and dry the broccoli. Cut off and discard the bottom ½ inch of the broccoli stem, then cut into small florets. Line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Finish & serve your dish:
4 Finish & serve your dish:

While the broccoli roasts, grate the Grana Padano on the small side of a box grater. Quarter and deseed the lemon. In a large bowl, combine the juice of 2 lemon wedges and as much of the chile paste as you’d like, depending on how spicy you’d like the broccoli to be. Add the roasted broccoli; stir to coat. Taste, then season with salt and pepper if desired. Carefully transfer the rested pizza to a cutting board. Cut into equal-sized pieces. Serve the pizza with the dressed broccoli and remaining lemon wedges on the side. Garnish with the grated Grano Padano. Enjoy! 

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Assemble the pizza:
1 Assemble the pizza:

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Lightly oil an oven-safe 11- or 12-inch nonstick (or cast iron) pan. Using your hands, gently stretch the dough into a 1/2-inch-thick circle slightly wider than the pan (if the dough is resistant, let rest 5 minutes). Carefully center the dough in the pan. Shape the dough along the bottom and up the sides of the pan, maintaining an even thickness. Tear the mozzarella into bite-sized pieces. Arrange on the dough in an even layer. Evenly top with the tomato sauce.

2 Bake the pizza:

Bake the pizza 26 to 28 minutes, or until the crust is golden brown and the cheese is melted. Remove from the oven and let rest at least 5 minutes to allow the sauce and cheese to slightly cool.

Bake the pizza:
Prepare & roast the broccoli:
3 Prepare & roast the broccoli:

While the pizza bakes, wash and dry the broccoli. Cut off and discard the bottom ½ inch of the broccoli stem, then cut into small florets. Line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Finish & serve your dish:

While the broccoli roasts, grate the Grana Padano on the small side of a box grater. Quarter and deseed the lemon. In a large bowl, combine the juice of 2 lemon wedges and as much of the chile paste as you’d like, depending on how spicy you’d like the broccoli to be. Add the roasted broccoli; stir to coat. Taste, then season with salt and pepper if desired. Carefully transfer the rested pizza to a cutting board. Cut into equal-sized pieces. Serve the pizza with the dressed broccoli and remaining lemon wedges on the side. Garnish with the grated Grano Padano. Enjoy! 

Finish & serve your dish:
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