Lemon and Broccoli White Pizza is an easy vegetarian pizza to make for a quick meatless weeknight dinner. A lighter, creative, sauceless vegetable pizza with a garlic and cheese base, bright lemony flavor and a hint of heat with red pepper flakes.
1 ½tablespoongarlic paste or 6-8 cloves finely minced
½cupfreshly shredded fontina
½cupfreshly shredded sharp cheddar
2-3tablespoonsfreshly grated Parmigiano Reggiano
⅛teaspooncrushed red pepper flakes
⅛teaspoonfreshly ground black pepper
Juice from ½ fresh lemon
Instructions
Preheat the oven to 425 F.
Stretch out the dough to fit a 13 inch pizza stone or to fit whatever surface you are using.
Chop the broccoli head up into bite sized pieces. Toss the broccoli in 2 tablespoons of olive oil and season to taste with salt and pepper. Set broccoli aside.
Combine 1 tablespoon of olive oil and the garlic paste together and spread evenly over the entire surface of the pizza.
Top the dough evenly with the fontina and sharp cheddar cheese.
Evenly distribute the broccoli over the cheeses and bake in the oven for 20 minutes until the cheese is melted, broccoli is crispy and the crust is browned.
Remove from the oven and top with the Parmigiano-Reggiano, red pepper flakes and freshly ground black pepper.
Allow to cool for 5 minutes and then squeeze half a lemon over the pizza. The pizza shouldn’t be overwhelmingly lemony, unless you’re into that.
Cut into 6 to 8 pieces and enjoy.
Notes
If you’re having a hard time stretching your dough, walk away for 5 minutes to let the dough rest and then try again.
Experiment with how much lemon juice you like! Try a piece of pizza without it and slowly add some to see the difference it can make in the flavors.
Add crushed red pepper flakes according to your own taste. I like a little heat with this pizza.
The cheese measurements are just guidance, you do not need to strictly measure it.