Broccoli Alfredo Pizza
A delicious vegetarian pizza topped with creamy alfredo sauce, fresh broccoli, and mozzarella cheese.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Rolling Pin
- 1 Saucepan for alfredo sauce
Ingredients
Pizza Dough
- 2 1/4 cups all-purpose flour
- 1 packet 2 1/4 tsp active dry yeast
- 1 tsp sugar
- 1/2 tsp salt
- 3/4 cup warm water
- 1 tbsp olive oil
Alfredo Sauce
- 1 cup heavy cream
- 1/4 cup butter
- 2 cloves garlic minced
- 3/4 cup grated parmesan cheese
- Salt and pepper to taste
Toppings
- 1 1/2 cups broccoli florets
- 2 cups shredded mozzarella cheese
Instructions
Preparation
- In a large bowl, combine flour, yeast, sugar, and salt. Add warm water and olive oil, mixing until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.
- In a saucepan over medium heat, melt butter. Add garlic and sauté until fragrant. Stir in heavy cream and bring to a simmer. Gradually add parmesan cheese, stirring until melted and smooth. Season with salt and pepper.
- Lightly steam or blanch broccoli florets until just tender. Drain and set aside.
- Preheat your oven to 450°F. Prepare a baking sheet lined with parchment paper.
Serving
- Roll out dough on a floured surface to desired thickness. Transfer to prepared baking sheet. Spread alfredo sauce over the dough, leaving a border for the crust. Top with broccoli and mozzarella cheese.
- Bake in the preheated oven for 15-20 minutes, or until the crust is golden and cheese is bubbly. Allow to cool slightly before cutting.
Storage
- Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 5-10 minutes.
- To freeze, wrap individual slices tightly in plastic wrap and place in a freezer bag. Freeze for up to 2 months.
Notes
Pro Tips: Use fresh mozzarella for better melting. Ingredient Substitutions: Substitute heavy cream with half-and-half for a lighter sauce. How to Serve: Pair with a crisp green salad. Storage & Freshness: Best eaten fresh, but can be stored for up to 3 days. Make-Ahead Tips: Prepare the dough and sauce in advance and store in the fridge until ready to use.