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Pepper, Onion, & Olive Pizza Fill 1 Created with Sketch.

with Spicy Broccoli

  • Group Created with Sketch.
    Time
    50-60 mins
  • icon_serves Created with Sketch.
    Servings
    3
  • icon_cals Created with Sketch.
    Nutrition
    Est. 720 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

It doesn’t get much more classic than tonight’s veggie pizza. A red sauce made with oregano, garlic, and red onion is a vibrant base for black olives and bell pepper (yours may be green, purple, or even show streaks of red). To bring a bit of heat to the dish, we’re serving a side of broccoli dressed in lemon juice and a paste made from Calabrian
chiles—a spicy variety hailing from the southern Italian province.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Fill a large pot with water; add a big pinch of salt and heat to boiling on high. Wash and dry the fresh produce. Peel and thinly slice the garlic. Peel and thinly slice the onion. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Cut off and discard the pepper stem. Halve the pepper lengthwise; remove and discard the ribs and seeds. Thinly slice lengthwise. Grate the asiago and fontina cheeses on the large side of a box grater; combine in a bowl. Grate the Pecorino cheese on the small side of a box grater.

Make the sauce:
2 Make the sauce:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and onion; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Add the tomato sauce and oregano; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Season with salt and pepper to taste.

Assemble & bake the pizza:
3 Assemble & bake the pizza:

Lightly oil a sheet pan. On a work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer the dough to the prepared sheet pan. Rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, evenly top the prepared dough with the sauce, olives, pepper, and asiago and fontina cheeses. Season with salt and pepper. Bake, rotating the sheet pan halfway through, 16 to 18 minutes, or until the crust is golden brown and the cheese has melted. Remove from the oven and let stand for at least 2 minutes.

Cook & dress the broccoli:
4 Cook & dress the broccoli:

Once the pizza has baked for about 10 minutes, cut off and discard the bottom ½ inch of the broccoli stems. Cut the broccoli into small pieces. Quarter and deseed the lemon. Add the broccoli to the pot of boiling water. Cook 3 to 5 minutes, or until bright green and tender when pierced with a fork. Drain thoroughly and carefully pat dry with paper towels. Transfer to a medium bowl. Add the juice of all 4 lemon wedges and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and toss to coat. Season with salt and pepper to taste.

Finish & plate your dish:
5 Finish & plate your dish:

Transfer the baked pizza to a cutting board; cut into 6 equal-sized pieces. Transfer the dressed broccoli to a serving dish; top with the Pecorino cheese. Serve ⅔ of the pizza with ⅔ of the finished broccoli (you will have extra pizza and broccoli). Enjoy!

Tips from Home Chefs

About Blue Apron

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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!

Get This Recipe Delivered
1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Fill a large pot with water; add a big pinch of salt and heat to boiling on high. Wash and dry the fresh produce. Peel and thinly slice the garlic. Peel and thinly slice the onion. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Cut off and discard the pepper stem. Halve the pepper lengthwise; remove and discard the ribs and seeds. Thinly slice lengthwise. Grate the asiago and fontina cheeses on the large side of a box grater; combine in a bowl. Grate the Pecorino cheese on the small side of a box grater.

2 Make the sauce:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and onion; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Add the tomato sauce and oregano; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Season with salt and pepper to taste.

Make the sauce:
3 Assemble & bake the pizza:

Lightly oil a sheet pan. On a work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer the dough to the prepared sheet pan. Rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, evenly top the prepared dough with the sauce, olives, pepper, and asiago and fontina cheeses. Season with salt and pepper. Bake, rotating the sheet pan halfway through, 16 to 18 minutes, or until the crust is golden brown and the cheese has melted. Remove from the oven and let stand for at least 2 minutes.

4 Cook & dress the broccoli:

Once the pizza has baked for about 10 minutes, cut off and discard the bottom ½ inch of the broccoli stems. Cut the broccoli into small pieces. Quarter and deseed the lemon. Add the broccoli to the pot of boiling water. Cook 3 to 5 minutes, or until bright green and tender when pierced with a fork. Drain thoroughly and carefully pat dry with paper towels. Transfer to a medium bowl. Add the juice of all 4 lemon wedges and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and toss to coat. Season with salt and pepper to taste.

Cook & dress the broccoli:
Finish & plate your dish:
5 Finish & plate your dish:

Transfer the baked pizza to a cutting board; cut into 6 equal-sized pieces. Transfer the dressed broccoli to a serving dish; top with the Pecorino cheese. Serve ⅔ of the pizza with ⅔ of the finished broccoli (you will have extra pizza and broccoli). Enjoy!