Pizza with Garlicky Broccoli and Sun-Dried Tomatoes
A vibrant, texture-rich topping that pairs sweet sun-dried tomatoes with tender-crisp broccoli.
Why This Recipe Works
Searing the broccoli before steaming it ensures it stays bright and flavorful without becoming mushy under the intense heat of the oven. The sun-dried tomatoes provide a chewy, savory contrast to the garlicky greens.
Instructions
Heat the oil in a 12-inch nonstick skillet over medium heat—the oil should shimmer but not smoke. Add the broccoli and cook until the florets are lightly browned, about 5 minutes.
Stir in the garlic and cook until fragrant.
Pour in the water and cover the skillet immediately. Steam the broccoli for 3 minutes.
Uncover the skillet and stir in the sun-dried tomatoes. Continue cooking until the broccoli is tender and the water has completely evaporated, about 2 minutes.
Season the mixture with salt and pepper to taste, then transfer it to a bowl to stop the cooking process.
Stretch your dough onto a prepared baking sheet or pizza stone. Spread the sauce and mozzarella evenly over the surface.
Distribute the broccoli and tomato mixture over the cheese. Bake at 500°F (or your dough's recommended temperature) until the crust is deeply golden and the cheese is bubbling, about 10 to 12 minutes.
Serve hot, while the crust is still crisp and the cheese is melting.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container for up to 3 days; reheat in a hot oven to restore the crust's crispness.
