Broccoli and Garlic Pizza with Mozzarella

Name: Broccoli and Garlic Pizza with Mozzarella
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 lb (450 g) store-bought or homemade pizza dough, at room temperature; 4 cups (400 g) fresh broccoli florets, cut into bite-sized pieces (about 1½ inches); 6 cloves (30 g) garlic cloves, minced; 5 tbsp (75 ml) extra-virgin olive oil; 8 oz (225 g) fresh mozzarella, low-moisture, torn into small pieces or coarsely grated; ½ cup (50 g) Parmigiano-Reggiano cheese, finely grated; to taste kosher salt; to taste freshly ground black pepper; ¼ tsp (½ g) crushed red pepper flakes (optional)

From the MyKitchenBank Kitchen

A crispy, golden pizza topped with tender roasted broccoli, sweet caramelized garlic, creamy mozzarella, and a sharp finish of Parmigiano-Reggiano. The broccoli is pre-roasted until lightly charred to concentrate its flavor, then scattered over a thin layer of garlicky oil before the cheese. Perfect for weeknight dinners or casual entertaining.

Prep: 15 min
Cook: 25 min
Wait: 5 min
Total: 45 min
Makes: 1 pizza (2–3 slices per person)

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Steps

Before you start

Preheat your oven to 475 °F (245 °C) at least 15 minutes ahead—use a pizza stone or baking sheet
If using store-bought dough, let it come to room temperature for 10 minutes so it stretches easily
Prepare all ingredients (broccoli chopped, garlic minced, cheeses grated or torn) before you begin cooking

1
Roast the broccoliOven 450°F / 230°C
- Toss the 4 cups broccoli florets with 2 tablespoons olive oil, ½ teaspoon salt, and a few grinds of black pepper on a rimmed baking sheet.
- Spread in a single layer and roast at 450 °F (232 °C) for 12–14 minutes, stirring halfway through, until the florets are tender and the edges are lightly charred.
- Set aside to cool slightly.
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Ready when: Florets are tender and edges show light browning or char
Tip: Toss broccoli halfway through so it roasts evenly on all sides. Don't overcrowd the pan—pieces should be in a single layer.
2
Stretch the doughOven 475°F / 245°C
- If using a pizza stone, place it in the oven now and raise the temperature to 475 °F (245 °C).
- Let the dough sit at room temperature for 10 minutes if it was cold.
- On a lightly floured surface, gently stretch the 1 lb pizza dough into a 12-inch (30 cm) round, working from the center outward.
- Let it rest for 2 minutes if it springs back.
- Transfer to the stone or baking sheet, prick lightly with a fork, and pre-bake for 4 minutes until just set but not browned.
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Ready when: Crust is set and pale, not yet golden
Tip: Don't skip the pre-bake step—it ensures a crispy bottom and prevents a soggy crust. Pricking with a fork releases steam and helps even baking.
3
Make the garlic oil
- While the dough pre-bakes, whisk together 3 tablespoons olive oil with the 6 minced garlic cloves and a pinch of salt in a small bowl.
- Let this infuse while you wait.
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Tip: Mincing garlic finely ensures it distributes evenly across the pizza and softens as the cheese melts.
4
Assemble the pizza
- Remove the pre-baked crust from the oven.
- Spread the garlic oil evenly over the surface, leaving a ½-inch (1 cm) border for the crust edge.
- Scatter the roasted broccoli pieces evenly over the oil.
- Tear or distribute the 8 oz mozzarella over and around the broccoli, then sprinkle the ½ cup grated Parmigiano-Reggiano over the top.
- If using red pepper flakes, add a light sprinkle.
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Tip: Don't overload the pizza—too much topping will make it soggy. Leave some space so heat circulates around the cheese.
5
Bake the pizzaOven 475°F / 245°C
- Return the assembled pizza to the 475 °F (245 °C) oven for 10–12 minutes until the crust is golden brown and the cheese is bubbling at the edges, with light brown spots on the mozzarella.
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Ready when: Crust is golden brown, cheese bubbles at edges, mozzarella has light brown spots
Tip: Watch for browning after 10 minutes. If the crust browns too quickly but cheese isn't ready, lower the oven to 450 °F (232 °C) for the last 1–2 minutes.
6
Rest and serve
- Remove the pizza from the oven and let it rest on the stone or a wire rack for 2–3 minutes.
- Taste and season the crust edge with a small pinch of salt and pepper if desired.
- Slice and serve hot.
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Ready when: Cheese has set slightly and pizza is still hot but handleable
Tip: Resting prevents molten cheese from sliding off and allows the crust to firm up for clean slices.

Good to know

Tips

Invest in a pizza stone for a crispier crust—it holds heat evenly and prevents the bottom from browning too quickly before the top is done.
Don't skip pre-baking the dough: it ensures a crispy base and prevents sogginess from the roasted broccoli's residual moisture.
For extra garlic flavor, reserve a tiny pinch of minced raw garlic to sprinkle on the pizza after it comes out of the oven—heat mellows garlic, so raw adds a fresh kick.
If your oven runs hot, lower the temperature to 450 °F (232 °C) after the dough pre-bakes and watch closely so the crust doesn't burn.

Make ahead

Broccoli can be roasted up to 4 hours ahead and stored in an airtight container at room temperature. The garlic oil can be mixed up to 2 hours ahead and kept at room temperature. Assemble and bake the pizza fresh.

Storage & reheating

Best eaten fresh, hot from the oven. Leftover pizza keeps in an airtight container in the refrigerator for up to 2 days. Reheat on a pizza stone or baking sheet at 350 °F (175 °C) for 8–10 minutes until the crust is crispy and cheese is warm. Not recommended for freezing due to the fresh mozzarella.

Substitutions

store-bought or homemade pizza dough → Pre-made pizza crust or naan bread. Use a pre-made crust to save time, or try naan for a thinner, softer crust—reduce baking time to 8–10 minutes.
fresh mozzarella, low-moisture → Shredded low-moisture mozzarella (8 oz). Shredded melts more evenly than fresh, though fresh mozzarella offers a creamier texture. Shredded may brown more quickly.
fresh broccoli florets → Fresh spinach, arugula, or roasted cauliflower (4 cups). Spinach and arugula add brightness; toss with garlic oil just before serving to preserve texture. Roasted cauliflower mimics broccoli's roasted flavor.
Parmigiano-Reggiano cheese → Pecorino Romano (½ cup grated). Pecorino is sharper and saltier—taste the pizza before adding more salt to the crust.