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Parmesan & Provolone Pizza
with Broccoli, Carrot & Romaine Salad
35 MIN
4 Servings
From the Test Kitchen
Chefs, it’s pizza night! And we’re making it extra special by topping our pie with two kinds of cheese and seasonal broccoli. Parmesan cheese is an ideal complement to melty provolone. And when baked on top of the cheeses and sauce, the broccoli florets brown and crisp up deliciously. We’re using broccoli again in a satisfying salad of carrots and romaine lettuce tossed with a tangy mustard dressing.
Get Plans-
NutritionPER SERVING
-
Calories700 Cals (est.)
fresh
ingredients
Title
-
1½ lbs Plain Pizza Dough
-
5 oz Provolone Cheese
-
1 15-Ounce Can Crushed Tomatoes
-
2 Carrots
-
2 cloves Garlic
-
2 Romaine Hearts
-
1 lb Broccoli
-
1 Tbsp Red Wine Vinegar
-
1 Shallot
-
1 Tbsp Dijon Mustard
- ⅓ cup Grated Parmesan Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Remove the dough from the refrigerator to bring to room temperature. Peel and mince the garlic. Small dice the provolone cheese. Cut the broccoli into small florets. Peel the carrots and thinly slice into rounds. Cut off and discard the root ends of the lettuce; separate the leaves. Peel and mince the shallot; place in a medium bowl with the vinegar.
2
Make the sauce:
In a medium pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and cook, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant. Add the crushed tomatoes and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and slightly reduced in volume. Remove from heat and season with salt and pepper to taste.
3
Prepare the dough & add the sauce:
Lightly oil a sheet pan. On a clean, dry work surface, using your hands, gently stretch the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer to the oiled sheet pan; rub the dough into the pan to coat the bottom in oil. Evenly spread the sauce onto the dough, leaving a 1-inch border around the edges.
4
Add the toppings & bake the pizza:
Evenly top the sauce with the provolone cheese, half the broccoli and ¾ of the Parmesan cheese. Bake, rotating the sheet pan halfway through, 16 to 18 minutes, or until the provolone cheese has melted and the crust is golden brown. Remove from the oven and let stand for 2 minutes before serving.
5
Make the vinaigrette:
While the pizza bakes, stir the mustard into the shallot-vinegar mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.
6
Make the salad & serve your dish:
Just before serving, in a large bowl, combine the lettuce, carrots, remaining broccoli and remaining Parmesan cheese; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette). Toss to mix and season with salt and pepper to taste. Transfer to a serving dish. Serve with the baked pizza. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Remove the dough from the refrigerator to bring to room temperature. Peel and mince the garlic. Small dice the provolone cheese. Cut the broccoli into small florets. Peel the carrots and thinly slice into rounds. Cut off and discard the root ends of the lettuce; separate the leaves. Peel and mince the shallot; place in a medium bowl with the vinegar.
2
Make the sauce:
In a medium pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and cook, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant. Add the crushed tomatoes and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and slightly reduced in volume. Remove from heat and season with salt and pepper to taste.
3
Prepare the dough & add the sauce:
Lightly oil a sheet pan. On a clean, dry work surface, using your hands, gently stretch the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer to the oiled sheet pan; rub the dough into the pan to coat the bottom in oil. Evenly spread the sauce onto the dough, leaving a 1-inch border around the edges.
4
Add the toppings & bake the pizza:
Evenly top the sauce with the provolone cheese, half the broccoli and ¾ of the Parmesan cheese. Bake, rotating the sheet pan halfway through, 16 to 18 minutes, or until the provolone cheese has melted and the crust is golden brown. Remove from the oven and let stand for 2 minutes before serving.
5
Make the vinaigrette:
While the pizza bakes, stir the mustard into the shallot-vinegar mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.
6
Make the salad & serve your dish:
Just before serving, in a large bowl, combine the lettuce, carrots, remaining broccoli and remaining Parmesan cheese; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette). Toss to mix and season with salt and pepper to taste. Transfer to a serving dish. Serve with the baked pizza. Enjoy!
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