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

Deep-Dish Style Cheese Pizza

with Roasted Broccoli

Group Created with Sketch. 45 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
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.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned 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. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
  • icon-servings Created with Sketch.
    3 Servings
  • icon-nutrition Created with Sketch. Est. 690 Cals/serving
  • View All
    Nutrition Label
    Download

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.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

Ba hero

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: