Print

Broccolini & Leek Pizza

Print 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.

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

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

Find it online: https://thefamilycooking.com/broccolini-leek-pizza/