Deep-Dish Style Cheese Pizza Fill 1 Created with Sketch.

with Roasted Broccoli

  • Group Created with Sketch.
    Time
    45 min
  • icon_serves Created with Sketch.
    Servings
    3
  • icon_cals Created with Sketch.
    Nutrition
    Est. 690 calories Group 22 Created with Sketch.
    Nutrition Label
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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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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! 

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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!

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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.

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: