Broccolini & Leek Pizza

I love this pizza because it turns a few simple vegetables into a flavorful and satisfying meal. Cooking the leeks first makes them soft and naturally sweet, while the broccolini develops crisp, lightly charred edges in the hot oven.

I also like using a combination of mozzarella and Parmesan. Mozzarella gives me that classic melted-cheese texture, while Parmesan adds a salty, nutty finish that works especially well with the vegetables.

The pizza is easy for me to customize, too. I can add ricotta, goat cheese, mushrooms, chili flakes, or fresh herbs depending on what I have available.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pizza dough
• Broccolini
• Leeks
• Low-moisture mozzarella cheese
• Parmesan cheese
• Extra-virgin olive oil
• Garlic
• Fresh lemon zest
• Fresh lemon juice
• Red pepper flakes
• Salt
• Freshly ground black pepper
• Fresh basil or parsley, optional
• Ricotta cheese, optional
• Cornmeal or flour, for shaping the dough

I clean my leeks thoroughly because dirt can collect between their layers. I also cut the broccolini into relatively small pieces so it becomes tender and lightly charred during the short baking time.

Directions

1. I preheat my oven to 475°F (245°C). If I’m using a pizza stone or steel, I place it in the oven while it preheats so it becomes thoroughly hot.
2. I trim the broccolini and cut any thick stems lengthwise. I keep the florets and tender stems in pieces that will cook quickly on the pizza.
3. I bring a small pot of water to a boil and blanch the broccolini for about 1–2 minutes. I drain it well and pat it dry so it doesn’t add excess moisture to the pizza.
4. I slice the white and light green portions of the leeks into thin rounds and rinse them thoroughly.
5. I heat a little olive oil in a skillet over medium heat and add the leeks. I cook them for about 6–8 minutes, stirring occasionally, until they become tender and lightly golden.
6. I add the minced garlic and cook for another 30–60 seconds, just until fragrant. I season the mixture lightly with salt and black pepper.
7. I place the pizza dough on a lightly floured surface and gently stretch or roll it into a round or rectangular shape.
8. I transfer the shaped dough to a piece of parchment paper, pizza peel, or lightly oiled baking sheet.
9. I brush the surface of the dough lightly with extra-virgin olive oil and scatter the mozzarella evenly over the top.
10. I distribute the sautéed leeks and prepared broccolini over the cheese.
11. I sprinkle Parmesan and red pepper flakes over the vegetables. If I’m using ricotta, I add small spoonfuls across the pizza.
12. I transfer the pizza to the hot oven and bake for approximately 10–15 minutes, or until the crust is golden and crisp and the cheese is bubbling.
13. I remove the pizza from the oven and immediately finish it with fresh lemon zest.
14. I add a small squeeze of lemon juice, a drizzle of extra-virgin olive oil, and additional Parmesan if desired.
15. I let the pizza rest for a few minutes before slicing. I finish with fresh basil or parsley and serve it warm.

Servings and Timing

This recipe makes approximately 4 servings.

Prep time: 20 minutes
Cook time: 15–20 minutes
Total time: approximately 35–40 minutes

I find the pizza tastes best shortly after baking, when the crust is crisp, the cheese is still melted, and the broccolini has freshly roasted edges.

Variations

For a Broccolini and Leek Pizza with ricotta, I add small spoonfuls of whole-milk ricotta before baking. I love the creamy pockets it creates between the broccolini and leeks.

When I want a tangier pizza, I replace some of the mozzarella with goat cheese or feta. I use these cheeses sparingly so their stronger flavors don’t overpower the vegetables.

For extra heat, I increase the red pepper flakes or drizzle the finished pizza with chili oil. I like pairing the heat with a little extra lemon zest for contrast.

When I want more vegetables, I add sautéed mushrooms, artichoke hearts, spinach, or thinly sliced zucchini. I cook or drain watery vegetables first so my crust stays crisp.

For extra crunch, I scatter toasted pine nuts or chopped walnuts over the pizza after baking. I add them at the end so they keep their texture.

Storage/Reheating

I store leftover Broccolini & Leek Pizza in an airtight container or wrap the individual slices and refrigerate them for up to 3–4 days.

For the best reheated texture, I place the pizza in a 375°F (190°C) oven for about 5–10 minutes. This warms the toppings while helping the crust become crisp again.

I can also reheat individual slices in a skillet over medium-low heat. I cover the skillet briefly so the cheese warms through while the bottom of the crust becomes crisp.

When I’m short on time, I use the microwave, although I find that it makes the crust much softer.

I can freeze leftover slices for longer storage. I wrap them well, freeze them in an airtight container, and reheat them in the oven until hot and crisp.

FAQs

Do I need to cook the broccolini before putting it on the pizza?

I prefer blanching the broccolini briefly before adding it to the pizza. Since pizza cooks quickly at a high temperature, this gives the thicker stems enough time to become tender while still allowing the florets to develop crisp edges.

How do I properly clean leeks for pizza?

I slice the leeks first and place them in a bowl of cold water. I separate the layers with my hands so any trapped dirt falls to the bottom, then I lift the clean leeks out of the water and dry them before cooking.

Can I make Broccolini & Leek Pizza without a pizza stone?

Yes. I can bake the pizza on a regular baking sheet. I preheat the oven thoroughly and, when practical, preheat the baking sheet as well to help the bottom of the crust cook more quickly.

What cheese goes well with broccolini and leeks?

I like mozzarella and Parmesan for a balanced combination of creaminess and savory flavor. I can also add ricotta, goat cheese, fontina, feta, or pecorino depending on how mild or tangy I want my pizza.

Can I prepare the toppings ahead of time?

Yes. I can blanch the broccolini and sauté the leeks ahead of time, then refrigerate them in separate airtight containers. I let excess moisture drain away before adding the vegetables to the pizza dough and baking.

Conclusion

This Broccolini & Leek Pizza is one of my favorite ways to turn green vegetables into a comforting homemade pizza. I love the combination of tender broccolini, sweet leeks, melted cheese, garlic, and a crisp golden crust.

Broccolini & Leek Pizza

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A crisp, savory vegetarian pizza topped with tender broccolini, sweet sautéed leeks, mozzarella, Parmesan, garlic, and a bright lemon finish. The dough is shaped into a 12-inch pizza for a medium-thin crust that stays crisp beneath the vegetable toppings.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 15-20 minutes
• Total Time: 35-40 minutes
• Yield: 1 12-inch pizza, 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian-Inspired
• Diet: Vegetarian

Ingredients

• 1 pound (450 g) pizza dough, at room temperature
• 6 ounces (170 g) broccolini, about 1 small bunch
• 1 large leek, white and light green parts only, about 1 1/2 cups thinly sliced
• 1 1/2 cups (170 g) shredded low-moisture mozzarella cheese
• 1/3 cup (30 g) finely grated Parmesan cheese, plus more for serving
• 3 tablespoons extra-virgin olive oil, divided, plus more for finishing
• 2 garlic cloves, minced
• 1 teaspoon finely grated fresh lemon zest
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon red pepper flakes, plus more to taste
• 1/2 teaspoon fine sea salt, divided
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh basil or parsley, optional
• 1/2 cup whole-milk ricotta cheese, optional
• 1 tablespoon cornmeal or all-purpose flour, for shaping and transferring the dough

Cook Mode Prevent your screen from going dark

Instructions

1. Place a pizza stone or steel in the oven, if using, and preheat to 475°F (245°C) for at least 30 minutes. Alternatively, preheat a large baking sheet in the oven.
2. Trim the broccolini and cut it into approximately 2-inch pieces. Halve any stems thicker than 1/2 inch lengthwise.
3. Bring a small pot of water to a boil. Blanch the broccolini for 1–2 minutes, then drain thoroughly and pat dry.
4. Thinly slice the leek and wash it thoroughly in cold water to remove grit. Drain and pat dry.
5. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the leek and cook for 6–8 minutes, stirring occasionally, until tender and lightly golden.
6. Add the garlic and cook for 30–60 seconds. Season with 1/4 teaspoon salt and the black pepper, then remove from the heat.
7. On a lightly floured or cornmeal-dusted surface, stretch the 1-pound pizza dough into a 12-inch round about 1/4 inch thick through the center, leaving a slightly thicker 1/2-inch border around the edge. For a rectangular pizza, stretch it to approximately 10 x 14 inches with similar thickness.
8. Transfer the dough to parchment paper or a floured pizza peel. Brush the surface with 1 tablespoon olive oil, leaving the outer edge mostly uncovered.
9. Scatter the mozzarella evenly over the dough. Top with the sautéed leeks and broccolini.
10. Sprinkle with Parmesan, the remaining 1/4 teaspoon salt, and red pepper flakes. If using ricotta, add small spoonfuls evenly over the pizza.
11. Transfer the pizza to the hot stone, steel, or baking sheet. Bake for 10–15 minutes, until the crust is golden and crisp and the cheese is melted and bubbling.
12. Remove from the oven and immediately sprinkle with lemon zest. Drizzle with the remaining 1 tablespoon olive oil and 2 teaspoons lemon juice.
13. Let the pizza rest for 3–5 minutes. Finish with optional basil or parsley and additional Parmesan, then slice and serve warm.

Notes

• One pound of pizza dough makes one 12-inch round pizza with a medium-thin center approximately 1/4 inch thick. It can also be stretched into an approximately 10 x 14-inch rectangle.
• For a thinner, crisper pizza, stretch the dough to 13–14 inches. For a thicker crust, keep it closer to 11 inches and allow a few extra minutes of baking time if needed.
• Bring refrigerated pizza dough to room temperature for about 45–60 minutes before shaping so it stretches more easily.
• Blanch the broccolini briefly and dry it thoroughly so the stems become tender without adding excess moisture to the pizza.
• For extra creaminess, add 1/2 cup whole-milk ricotta in small spoonfuls before baking.
• Goat cheese, feta, fontina, or pecorino can replace part of the mozzarella or Parmesan.
• Broccolini and leeks can be prepared up to 1 day ahead and refrigerated separately. Drain away any accumulated moisture before assembling the pizza.
• Refrigerate leftover pizza for 3–4 days and reheat at 375°F (190°C) for 5–10 minutes.

Nutrition

• Serving Size: 1/4 of 12-inch pizza
• Calories: 485 kcal
• Sugar: 5 g
• Sodium: 910 mg
• Fat: 23 g
• Saturated Fat: 8 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 51 g
• Fiber: 4 g
• Protein: 20 g
• Cholesterol: 35 mg