Deep-Dish Style Cheese Pizza

with Roasted Broccoli

45 MIN

3 Servings

Wellness at Blue Apron

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Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

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600 Calories or Less

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Wellness Grain

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30g Of Protein

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Keto Friendly

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45g Of Protein

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Nutritionist's Pick

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Reduced Sodium

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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.)

View Full Nutrition

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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.

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!