Broccoli Black Olive Pizza

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.

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.


Wine Pairing with 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.

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.


Tips for cooking Pizza

Can’t Stretch Like a Pro? Use a Pin

It takes practice to stretch out a ball of pizza dough into a perfect circle raised lip. But there are two good things any beginner should know: First, even a misshapen pizza will still taste darned amazing, and second, it’s still possible to make great pizza even without a good stretching. A rolling pin may be not standard at by the pizza traditionalist, but it’ll do in a pinch of if you don’t want to struggle. It’s an especially useful tool if grilled pizza is on your agenda.


Recipes header
Broccoli Black Olive Pizza

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.
Prep Time 25 mins
Cook Time 20 mins
Course Main Course
Cuisine Italian
Servings 2
Calories 857 kcal

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.
Keyword pizza, vegan

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BBQ Shrimp Pizza

BBQ Shrimp Pizza with Roasted Broccoli

What happens when you combine BBQ sauce, wild US gulf shrimp, and dough– you get an amazing transformation– BBQ Shrimp Pizza. We know it’s a combo you may not normally consider, but, man, it is good and you will love it.

BBQ Shrimp Pizza 21

History of BBQ Shrimp Pizza

It all started with a man named Ed LaDou. Born in 1955, Ed LaDou is considered an American pizza culinary expert. LaDou is credited with promoting gourmet California-style pizzas. LaDou was working as a chef at several restaurants in San Francisco by the mid-1970s. He became infamous among his clientele for being a experimental pizza maker, yet some of the dishes did conflict with the sensibilities of the proprietors of the eateries in which he worked.

BBQ Shrimp Pizza 22

LaDou was working at an eatery called Prego, when he was discovered by master chef, Wolfgang Puck. Puck ordered one of LaDou’s pizzas, which was topped with ricotta cheese, red peppers, pâté. And mustard immediately offered him a job at his Spago restaurant in Los Angeles. Which at the time was not open yet.Spago opened in January 1982 with LaDou as its first pizza chef.

More History

The original menu included pizzas topped with duck sausage or smoked salmon. Puck allowed La Dou to choose his own toppings and recipes. LaDou later remarked in an interview about his move to Spago’s. “It was like being an artist who’d worked with 10 colors all of his life and then got to use 300. LaDou’s pizzas were highly popular, making reservations at

Spago’s very hard to get. After a successful start at Spagos, LaDou was approached by Larry Flax, who co-founded the California Pizza Kitchen in 1985. Flax had previously taken a pizza making course with LaDou at Los Angeles’ Ma Maison, where Wolfgang Puck had been a chef immediately prior to opening Spago’s. Flax and Rosenfield, the other founder of the CPK. Asked LaDou to help develop a menu for the California Pizza Kitchen. LaDou accepted and developed the restaurant chain’s first menu, which included the CPK’s signature barbecue chicken pizza. The California Pizza Kitchen became a success and now has restaurants across the United States and worldwide.

Recipes header
BBQ Shrimp Pizza 6

BBQ Shrimp Pizza with Roasted Broccoli

What happens when you combine BBQ sauce, wild US gulf shrimp, and dough– you get an amazing transformation– BBQ Shrimp Pizza. We know it’s a combo you may not normally consider, but, man, it is good and you will love it.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 2
Calories 980 kcal

Equipment

  • iron skillet
  • rimmed baking sheet
  • microplane or grater

Ingredients
  

  • 12 oz pizza dough
  • 1 medium red onion
  • 2 oz sharp cheddar cheese
  • 2 oz barbecue sauce
  • 10 oz wild US gulf shrimp
  • 1 ⁄2 lb broccoli
  • olive oil
  • coarse kosher salt
  • freshly ground pepper

Instructions
 

  • Prep dough & ingredients: Preheat oven to 500°F with racks in center and bottom positions. Set pizza dough aside to come to room temperature. Trim ends from onion, then halve, peel, and thinly slice. Finely chop 2 tablespoons of the onions. Grate cheddar cheese on large holes of a box grater.
  • Prep sauce & shrimp: In a small bowl, stir barbecue sauce with 2 tablespoons water. Pat shrimp dry and cut each into thirds. Transfer shrimp to a 2nd small bowl. Add 1 teaspoon oil and 1 tablespoon of the sauce and season with a pinch each salt and pepper.
  • Prep broccoli-onion roast: Trim ends from broccoli, then cut into 1-inch florets with some stem attached. On a rimmed baking sheet, toss broccoli with 1 tablespoon oil and a generous pinch each salt and pepper and spread to a single layer on one half. On the other half, toss sliced onions with 1 tablespoon oil and a generous pinch each salt and pepper.
  • Roast broccoli & onions: Roast broccoli and onions on the center oven rack, stirring each side once about halfway through, until crisp-tender and charred in spots, about 10 minutes. Cover and keep warm.
  • Make pizza: On a floured surface, roll or stretch pizza dough to a 12-inch circle. If dough springs back, let sit 5 minutes, then roll again. Transfer dough to a 2nd oiled baking sheet. Spread with remaining barbecue sauce (leaving 1-inch border) and top with raw chopped onion and cheese. Bake on bottom rack until crust is golden and cheese is bubbling, 10-12 minutes.
  • Finish & serve: Remove pizza from oven and scatter shrimp on top. Drizzle lightly with oil and sprinkle with pepper. Return pizza to oven and bake just until shrimp are pink and curled 2–3 minutes. Top with roasted sliced onions. Cut into wedges and serve roasted broccoli alongside. Enjoy!

Video

Keyword bbq pizza, pizza, shrimp, shrimp pizza

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