Pepperoni is king, but I love vegetables on pizza! I am a huge fan of seasonality with pizza – so much so that Truly Pizza changes its menu at least four times per year to reflect the seasons. There are so many interesting things you can do with vegetables on a pizza.
My current favorite is Roasted Broccoli with Burrata and Chili Crisp with an “everything” crust.
Roasted Broccoli with Burrata and Chili Crisp Pizza
Author: Chris Decker
Recipe type: Pizza
Ingredients
- 1 stalk broccoli boiled, then shocked in ice-cold water to retain bright green color; chopped small for easy distribution
- One 4-ounce burrata ball chopped for easy spooning over pizza
- 2 ounces shaved garlic
- 3 ounces shredded whole milk mozzarella
- 1 ounce fresh mozzarella torn into small pieces
- 2 ounces shaved Romano
- 3 ounces of your favorite chili crisp
- Everything seasoning
- Olive oil
Instructions
- Stretch dough ball to desired size and add to a floured pizza peel. Sprinkle everything seasoning on the cornicione. Top pizza with the shredded mozzarella, then the torn pieces of fresh mozzarella. Shave garlic over the cheese, add chopped broccoli and a drizzle of olive oil. Bake pizza at 550 F for 8-10 minutes or desired doneness.
- When your pizza is finished cooking, let it rest for a minute and top with the broken burrata, then spoon the chili crisp on top and enjoy.
CHRIS DECKER is founding Pizzaiolo & Partner at Truly Pizza, in Dana Point, California. @everythingbutanchovies on Instagram.
