Ingredients
Scale
For the Pizza Dough:
- 1 pound Pizza Dough: You have options here! For ultimate convenience, you can use store-bought pizza dough (fresh from the refrigerated section is best). Alternatively, for a truly homemade experience, you can use your favorite homemade pizza dough recipe. If you’re feeling ambitious, making your own dough from scratch adds a wonderful depth of flavor and texture to the final pizza. Consider using a classic Neapolitan style dough or a New York style dough for a slightly different chew. Pre-made doughs come in various sizes, so ensure it’s roughly a pound to yield a good-sized pizza. If making your own, aim for enough dough to stretch into a 12-14 inch pizza.
- Olive Oil (for brushing): A good quality extra virgin olive oil is essential for brushing the dough before baking. It helps the crust crisp up beautifully and adds a subtle fruity flavor.
For the Creamy White Sauce:
- 4 tablespoons Unsalted Butter: Butter forms the base of our rich and flavorful white sauce. Unsalted butter allows you to control the saltiness of the sauce.
- 4 tablespoons All-Purpose Flour: The flour acts as a thickening agent, creating the velvety texture of the white sauce. Make sure to cook it properly with the butter to avoid a raw flour taste.
- 2 cups Whole Milk: Whole milk contributes to a creamy and luscious sauce. You can substitute with 2% milk for a slightly lighter sauce, but whole milk delivers the best richness.
- 1 cup Heavy Cream: Heavy cream elevates the sauce to another level of indulgence, adding significant richness and a luxurious mouthfeel. For a slightly less rich sauce, you can substitute with half-and-half, but the texture won’t be quite as decadent.
- 4 cloves Garlic, minced: Fresh garlic is crucial for the characteristic garlicky flavor of white pizza sauce. Mince it finely to ensure it disperses evenly throughout the sauce. You can adjust the amount of garlic to your preference – some prefer a more subtle garlic flavor, while others love a bold garlicky punch.
- 1 teaspoon Dried Oregano: Oregano adds a classic Italian herb note to the sauce. Dried oregano works perfectly, but you can also use fresh oregano if you have it on hand (use about 1 tablespoon chopped fresh oregano).
- ½ teaspoon Dried Basil: Basil complements the oregano and garlic, adding another layer of Italian flavor to the white sauce. Similar to oregano, dried basil is convenient, but fresh basil (about 1 tablespoon chopped) can also be used for a brighter, fresher flavor.
- ½ teaspoon Salt: Salt is essential for seasoning the sauce and enhancing the flavors of all the other ingredients. Adjust the amount to your taste.
- ¼ teaspoon Black Pepper: Freshly ground black pepper adds a subtle spice and depth of flavor to the sauce.
For the Broccoli and Toppings:
- 1 large Broccoli Crown: Choose a fresh, firm broccoli crown. You’ll need to cut it into small florets. About 4-5 cups of broccoli florets are ideal for this pizza. Frozen broccoli florets can be used in a pinch, but fresh broccoli provides a better texture and flavor. If using frozen, thaw and drain them thoroughly before using.
- 2 tablespoons Olive Oil (for broccoli roasting): Olive oil is used to roast the broccoli, which helps to tenderize it and bring out its natural sweetness.
- Salt and Pepper (for broccoli seasoning): Simple salt and pepper seasoning enhances the flavor of the roasted broccoli.
- 2 cups Shredded Mozzarella Cheese: Mozzarella is the quintessential pizza cheese, known for its meltability and mild, milky flavor. Use low-moisture, part-skim mozzarella for the best melting and browning. Fresh mozzarella can also be used, but it will release more moisture, so you might need to pat it dry before using.
- ½ cup Grated Parmesan Cheese: Parmesan cheese adds a salty, nutty, and savory flavor to the pizza. Freshly grated parmesan is always preferred for the best flavor and texture.
- Optional: Red Pepper Flakes (for a touch of heat): If you enjoy a little spice, a pinch of red pepper flakes sprinkled over the pizza before baking adds a pleasant kick.
Instructions
Step 1: Prepare the Broccoli
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Parchment paper also prevents the broccoli from sticking and promotes even roasting.
- Prepare the Broccoli Florets: Wash the broccoli crown thoroughly. Cut the broccoli into small, bite-sized florets. Smaller florets will cook more evenly and be easier to eat on the pizza. Aim for florets that are roughly the same size.
- Toss with Olive Oil and Season: In a bowl, toss the broccoli florets with 2 tablespoons of olive oil, salt, and pepper. Ensure the florets are evenly coated with oil and seasoning. This will help them roast properly and develop flavor.
- Roast the Broccoli: Spread the broccoli florets in a single layer on the prepared baking sheet. Roast for 15-20 minutes, or until tender-crisp and lightly browned. Roasting the broccoli beforehand is crucial. It softens it slightly, brings out its sweetness, and prevents it from becoming soggy on the pizza. Keep an eye on the broccoli and don’t let it burn. You want it to be tender but still have a bit of bite.
Step 2: Make the Creamy White Sauce
- Melt Butter in a Saucepan: In a medium saucepan over medium heat, melt the butter. Let the butter melt completely and shimmer slightly.
- Whisk in Flour and Cook: Add the flour to the melted butter and whisk constantly for 1-2 minutes. This is called a roux, and cooking the flour removes the raw flour taste and ensures a smooth sauce. The mixture should become slightly golden and fragrant.
- Gradually Whisk in Milk and Cream: Slowly pour in the milk, whisking constantly to prevent lumps from forming. Once the milk is incorporated, gradually pour in the heavy cream, continuing to whisk. Whisking constantly is key to a smooth, lump-free sauce.
- Add Garlic and Herbs: Stir in the minced garlic, dried oregano, and dried basil. Reduce the heat to low and simmer gently, stirring occasionally, for 5-7 minutes, or until the sauce has thickened to your desired consistency. Simmering allows the flavors to meld together and the sauce to thicken. The sauce should be thick enough to coat the back of a spoon.
- Season with Salt and Pepper: Season the white sauce with salt and pepper to taste. Start with the specified amounts and adjust as needed. Taste the sauce and add more seasoning if necessary. Remember that the cheese will also add saltiness to the pizza.
Step 3: Assemble and Bake the Pizza
- Preheat Pizza Stone or Baking Sheet (if using): If you are using a pizza stone, place it in the oven while it preheats to 450°F (230°C). If you don’t have a pizza stone, you can use a regular baking sheet. Preheating the pizza stone helps to create a crispier crust.
- Stretch or Shape the Pizza Dough: On a lightly floured surface, stretch or shape your pizza dough into a 12-14 inch round (or desired shape). You can use your hands, a rolling pin, or a combination of both. If using store-bought dough, follow the package instructions.
- Brush Dough with Olive Oil: Place the dough on a pizza peel dusted with cornmeal (if using a pizza stone) or on a baking sheet. Brush the dough lightly with olive oil. Olive oil helps to prevent the dough from becoming soggy from the sauce and promotes browning.
- Spread White Sauce: Spread the creamy white sauce evenly over the pizza dough, leaving a small border for the crust. Don’t overload the dough with sauce, as this can make the pizza soggy.
- Distribute Roasted Broccoli: Arrange the roasted broccoli florets evenly over the white sauce. Distribute the broccoli in a single layer for even cooking.
- Sprinkle with Cheeses: Sprinkle the mozzarella cheese evenly over the broccoli, followed by the grated parmesan cheese. Ensure the cheese is distributed evenly for consistent melting and flavor in every bite.
- Bake the Pizza: If using a pizza stone, carefully slide the pizza onto the preheated pizza stone. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. If using a baking sheet, bake for 15-20 minutes on the preheated baking sheet. Baking time may vary depending on your oven and the thickness of your dough. Keep an eye on the pizza and adjust baking time as needed. The crust should be golden brown, and the cheese should be melted and slightly browned in spots.
- Cool Slightly and Serve: Carefully remove the pizza from the oven. Let it cool for a few minutes before slicing and serving. This allows the cheese to set slightly and makes it easier to slice.
Nutrition
- Serving Size: one normal portion
- Calories: 350-450
- Sugar: 3-5g
- Sodium: 500-700mg
- Fat: 20-25g
- Saturated Fat: 10-15g
- Carbohydrates: 30-40g
- Fiber: 2-3g
- Protein: 15-20g
- Cholesterol: 60-80mg