Deep-Dish Pizza with Broccoli Ricotta, and Mozzarella
NOTE: The
broccoli can dry out if added too early during the baking process.
Therefore, bake the dough without toppings until it is well set
(about ten minutes), then add the broccoli. The cheese is added
with the broccoli to keep the florets from
burning.
1 recipe Deep-Dish Pizza (see chapter three)
2 pounds broccoli, stalks discarded and florets cut into bite-size pieces (about 8 cups)
3 tablespoons extra-virgin olive oil, plus extra for brushing on pan and dough and coating hands
2 medium garlic cloves, slivered
1/2 teaspoon hot red pepper flakes, or to taste
Salt
11/2 cups ricotta cheese
4 ounces mozzarella cheese, shredded (about 1 cup)
INSTRUCTIONS:
1. Fit dough into pan as directed in master recipe through step 2.
2. While preparing dough, steam broccoli until tender, about 5 minutes. Heat 3 tablespoons oil in large skillet set over medium heat. Add garlic and pepper flakes and cook until fragrant, about 1 minute. Add broccoli and cook, stirring to coat with oil, for 1 minute. Season with salt to taste. Set broccoli aside.
3. Prick dough all over with fork and bake without toppings in preheated oven until well set and beginning to brown, about 10 minutes. Remove pan from oven. If dough has swollen, prick with fork. Brush crust with 1 tablespoon oil. Spread ricotta evenly over crust up to edge of lip. Arrange broccoli over ricotta and sprinkle with mozzarella.
4. Return pizza to oven and bake until cheese is browned and bubbling and bottom of crust is lightly browned, about 30 minutes. Remove pizza from oven, cut into wedges, and serve immediately.