Pepper & Onion Two-Cheese Pizza with Spicy Broccoli
Customer Favorite

Pepper & Onion Two-Cheese Pizza

with Spicy Broccoli

Group Created with Sketch. 45 min
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    3 Servings
  • icon-nutrition Created with Sketch. Est. 690 Cals/serving
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A combo of classic Italian flavors are sure to make this pizza a household favorite: oregano-seasoned red sauce, briny olives, and sweet peppers are all brought together by fontina and Pecorino cheeses. For more bright flavor (and a bit of heat), we’re serving it with a side of broccoli dressed in lime juice and hot sauce.

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Prepare the ingredients:
1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Fill a medium pot with water; add a big pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. If necessary, peel the garlic, then roughly chop. Peel and thinly slice the onion. Grate the fontina cheese on the large side of a box grater. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice lengthwise. Roughly chop the olives. 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 chopped garlic and sliced onion. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Add the tomato sauce (carefully, as the liquid may splatter) 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:

While the sauce cooks, lightly oil a sheet pan. Using your hands, gently stretch the dough to a 1/4-inch thickness. If the dough is resistant, let rest 5 minutes. 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, grated fontina cheese, sliced peppers, and chopped olives. 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 is melted. Remove from the oven and let stand at least 2 minutes.

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

While the pizza bakes, cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve the lime crosswise; squeeze the juice into a large bowl. Once the pizza has baked about 10 minutes, add the broccoli florets 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 the bowl of lime juice. Add as much of the hot sauce 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.

Slice the pizza & serve your dish:
5 Slice the pizza & serve your dish:

Transfer the baked pizza to a cutting board; cut into equal-sized pieces. Serve the sliced pizza with the dressed broccoli on the side. Garnish with the grated Pecorino cheese. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Fill a medium pot with water; add a big pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. If necessary, peel the garlic, then roughly chop. Peel and thinly slice the onion. Grate the fontina cheese on the large side of a box grater. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice lengthwise. Roughly chop the olives. 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 chopped garlic and sliced onion. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Add the tomato sauce (carefully, as the liquid may splatter) 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:
Assemble & bake the pizza:
3 Assemble & bake the pizza:

While the sauce cooks, lightly oil a sheet pan. Using your hands, gently stretch the dough to a 1/4-inch thickness. If the dough is resistant, let rest 5 minutes. 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, grated fontina cheese, sliced peppers, and chopped olives. 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 is melted. Remove from the oven and let stand at least 2 minutes.

4 Cook & dress the broccoli:

While the pizza bakes, cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve the lime crosswise; squeeze the juice into a large bowl. Once the pizza has baked about 10 minutes, add the broccoli florets 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 the bowl of lime juice. Add as much of the hot sauce 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:
Slice the pizza & serve your dish:
5 Slice the pizza & serve your dish:

Transfer the baked pizza to a cutting board; cut into equal-sized pieces. Serve the sliced pizza with the dressed broccoli on the side. Garnish with the grated Pecorino cheese. Enjoy!