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Creamy Double Broccoli Pizza

adapted from A Beautiful Mess
Course Main Course
Cuisine American, Italian
Keyword broccoli, cheesy, creamy, garlic, pizza
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Makes 2 medium pizzas


  • 8-12 oz. head broccoli, stalk removed
  • 4 cloves garlic
  • 3 tbsp. salted butter
  • 2 tbsp. flour
  • ½ cup heavy cream
  • ½ cup whole milk, as needed
  • 1 lb. pizza dough*
  • 3-4 cups shredded mozzarella
  • crushed red pepper


  • Chop half of the broccoli crown into a medium dice (much smaller than bite size; each floret should be about the size of a dime). Set aside to use as pizza toppings.
  • In a food processor chop the other half of the broccoli crown with the garlic until very fine.
  • In a medium saucepan, melt the butter over medium-low heat. Add the flour and whisk to form a paste. Slowly stream in about half of the cream, whisking constantly, until a thick but smooth sauce forms.
  • Remove the pan from the heat and stir in the broccoli-garlic mixture and remaining cream. The mixture will probably be quite thick at this point. If it is not spreadable, return the pan to low heat and whisk in milk, a few tablespoons at a time, until the sauce thins enough to spread with a spoon. Remove from heat and set aside.
  • Place a baking stone or large cookie sheet into the oven. Heat the oven to 500°.
  • Divide the pizza dough in half. Roll or press the first half out to a 14" circle. Place the dough on a cornmeal-covered pizza peel or a sheet of parchment, to facilitate sliding the pizza into the oven.
  • Spread the crust with half of the sauce, followed by half of the cheese and half of the diced broccoli.
  • Slide the pizza onto the heated stone and bake for 10 minutes.
  • Repeat with the remaining crust, sauce, cheese, and broccoli.
  • Top the pizzas with crushed red pepper, to taste.


*This Classic Pizza Crust recipe is superb, and can be made in an afternoon. It also may be made a day ahead and refrigerated overnight, as long as you remember to punch it down once or twice while it rises.
Or, for a stellar, no-effort overnight pizza crust, try Jim Lahey's recipe!