Broccoli Black Olive Pizza with Cherry Tomato Sauce wine pairing

What are we cooking today?

Pizza is a good way to trick yourself into feeling like its the weekend quick easy and fun. Also a great way to get any non veggie enthusiast  to eat some good-for-you greens. This pizza has sweet cherry tomatoes as the basis for the sauce, and combines briny Kalamata olives with crunchy broccoli.

Broccoli Black Olive Pizza

If your making a healthy pizza made with vegetables, you would want a nice wine that’s not going to compete with the mix of ingredients going on in a Vegetarian pizza.

Broccoli Black Olive Pizza

What goes great with a vegetarian pizza is a nice  Unoaked Chardonnay. That is a good place to start a tasty dinner. With its gentle notes of citrus and herbs, it complements the similar flavours of the vegetables perfectly. You can also use a nice Sauvignon Blanc, Prosecco, Fiano, Rosé.

Broccoli Black Olive Pizza

What you don’t  want to drink is a Deep, full-bodied reds like Shiraz, it will overpower the simple flavors of the veggies on the pizza.

Recipes header

Broccoli Black Olive Pizza with Cherry Tomato Sauce

Pizza is a good way to trick yourself into feeling like its the weekend quick easy and fun. Also a great way to get any non veggie enthusiast  to eat some good-for-you greens.
Course Main Course
Cuisine Italian
Keyword pizza, vegan
Prep Time 25 minutes
Cook Time 20 minutes
Servings 2
Calories 857kcal

Equipment

  • Rolling pin
  • Box grater
  • medium skillet
  • rimmed baking sheet

Ingredients

  • Crushed red pepper
  • Kalamata olives
  • Parmesan
  • Fresh mozzarella
  • Broccoli crowns
  • Garlic
  • Can cherry tomatoes
  • Pizza dough
  • Salt and Pepper
  • Olive oil

Instructions

  • Prep pizza dough: Preheat oven to 500°F (or highest setting) with rack in lowest position. Lightly oil a medium bowl and place dough into it to stand at room temperature. Lightly oil a rimmed baking sheet.
  • Prep ingredients: Peel and finely chop 2 large cloves garlic. Thinly slice broccoli stems and coarsely chop florets. On a box grater, coarsely grate mozzarella and finely grate Parmesan. Coarsely chop olives.
  • Make tomato sauce: In a medium skillet, cook garlic in 1 tablespoon oil over medium heat until softened, about 1 minute. Add tomatoes and their juices to skillet along with ½ teaspoon sugar. Simmer until sauce is reduced to about ¾ cup of sauce, about 12 minutes. Season to taste with salt and pepper.
  • Cook broccoli:Meanwhile, in a second medium skillet, heat 1 tablespoon oil over medium-high. Add broccoli along with a pinch each salt and pepper. Cook until crisp tender, about 4 minutes. Transfer to a plate. Wipe out skillet and reserve for step 6.
  • Prep pizza: On a lightly floured surface, stretch or roll dough to ¾ size of the sheet (roughly 13” x 10”). If it resists and springs back, let rest for 5 minutes to allow for better stretching. Spoon tomato sauce on crust, leaving a ½-inch border. Top with broccoli, olives, mozzarella, and half of the Parmesan. Transfer sheet to bottom rack of oven.
  • Make chili oil: Bake until cheese is bubbling and bottom crust is browned, 12–18 minutes. Meanwhile in reserved medium skillet, heat 2 tablespoons oil with crushed red pepper over medium until just fragrant. Remove from heat; transfer to a small, heatproof bowl. Cut pizza into wedges. Garnish with remaining Parmesan and drizzle with as much chili oil as you’d like.

Notes

Allergens: Milk and Wheat. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.