What better way to end Broccoli Week than with TWO pizza recipes?!
Fellow Family Kitchen blogger Jennifer and I are happy to share two versions of broccoli pizza, one with sausage (that would be mine) and one meatless (Jennifer’s Vegetarian Broccoli Pizza).
I mentioned yesterday that there are just two recipes that keep my bigger Hungry Boy from enthusiastically pairing broccoli with (gag) ketchup: broccoli slaw and this sausage and broccoli pizza.
Paired with super tasty sausage, sweet caramelized garlic and dollops of luscious ricotta cheese, this broccoli topping is a perfect balance of earthy, pungent, sweet and creamy.
It’s great on hot pizza straight out of the oven or cold pizza packed for lunch the next day. So make plenty for leftovers, because you get super parent bonus points for inspiring kids to eat broccoli at school lunch!
We’ve even tossed this broccoli topping, including the ricotta, with pasta. Delicious! Except, when the Hungry Boy can pick his broccoli out of a pasta bowl, you know happens. (Ketchuuuuupppp!) So, I just stick with this pizza. Maybe you should, too!
Broccoli and Sausage Pizza
makes 1 large pie
1 c One Hungry Mama’s Rustic Pizza Sauce (recipe makes about 2 cups)
1/2 lb favorite Italian sausage (I like mild Italian turkey sausage), crumbled, no casing
1 Tbsp olive oil, plus more to oil your pizza pan
3 small cloves garlic, thinly sliced
2 c chopped broccoli (about 1 small head of broccoli)
salt and pepper
red pepper flakes, optional
1/4 c chicken broth (or water if you don’t have broth on hand)
your favorite pizza dough
2 cups shredded mozzarella cheese
4-5 Tbsp ricotta cheese
1. Preheat oven to 350 degrees and, if making sauce now (you can make it ahead of time and keep it in the freezer), put it on the stove to cook down. In the meantime, put sausage in a large saute pan over medium heat. If using turkey or other lean sausage, heat a little bit of olive oil first. When the sausage is cooked through, remove from pan with a slotted spoon and set aside.
2. Return pan to stove and add your tablespoon of olive oil. When hot, add garlic. Saute 2 minutes until fragrant and just barely golden. Add broccoli, salt, pepper and red pepper flakes. Toss until the broccoli is well coated with oil. Add broth and toss more, scraping brown bits off of pan. Turn heat to medium-low and cook for another 5 minutes or so, until the broth cooks off and the broccoli is vibrant green and cooked through (but still a little toothsome—you don’t want it to be mushy). Take off heat and combine broccoli with sausage.
3. Stretch pizza dough across an oiled, rimmed baking sheet (mine is about 13 x 18). Spread pizza sauce evenly around dough leaving a 1/2³ rim and sprinkle with 1 cup of shredded cheese. Spread broccoli and sausage topping on top of the cheese, then sprinkle remaining cup of cheese on top of that. Evenly dot ricotta cheese all around in (approximately!) teaspoon-sized dollops. Bake for about 30 minutes, until the crust is golden brown. Enjoy!