California Roasted Broccolini and Fresh Mozzarella Pizza

Name: California Roasted Broccolini and Fresh Mozzarella Pizza
Prep time: 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: Cornmeal, for pizza peel; 2 tbsp. olive oil; 1 bunch Broccolini (8 ounces), halved lengthwise if thick; Kosher salt and freshly ground black pepper; 2 cloves garlic, chopped; 1 recipe Pizza Dough or 1 pound store-bought dough; 6 oz. fresh mozzarella, torn; 1 1/2 c. halved grape tomatoes; 1/2 c. sliced pepperoncini peppers; 2 oz. sliced prosciutto; Fresh basil and flaky salt, for serving

Looking for a fresh take on pizza night? Try this veggie-loaded dish!

By Charlyne MattoxPublished: Mar 17, 2021

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california roasted broccolini, grape tomato, and fresh mozzarella pizza

Brian Woodcock

Yields:

Prep Time:

15 mins

Total Time:

2 hrs 15 mins

It's fitting that California—a state responsible for so much of the country's fresh produce—would produce pizzas that go so far beyond the standard cheese and pepperoni. We're celebrating the bounty with Broccolini, fresh cherry tomatoes, and plenty of fresh basil.

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Ingredients

Cornmeal, for pizza peel
2 Tbsp. olive oil
1 bunch Broccolini (8 ounces), halved lengthwise if thick
Kosher salt and freshly ground black pepper
2 cloves garlic, chopped
1 recipe Pizza Dough or 1 pound store-bought dough
6 oz. fresh mozzarella, torn
1 1/2 cups halved grape tomatoes
1/2 cup sliced pepperoncini peppers
2 oz. sliced prosciutto
Fresh basil and flaky salt, for serving

Directions

1. Step 1Preheat oven to 500°F with a pizza stone or steel on the top rack. Dust a wood pizza peel or an unrimmed baking sheet with cornmeal.
2. Step 2Heat oil in a large skillet over medium-high heat. Add Broccolini and season with salt and pepper. Cook, stirring occasionally, just until crisp-tender, 4 to 5 minutes. Add garlic and cook until fragrant, 30 seconds; set aside.
3. Step 3Stretch dough to 1/4-inch thickness (about 16 inches in diameter); place on prepared peel. (Or divide dough into two pieces and, working with one piece at a time, stretch dough to 1/4-inch thickness [about 12 inches in diameter]; place on prepared peel.) Top with (half each, if making two pizzas) mozzarella, tomatoes, pepperoncini, and Broccolini. Gently slide onto pizza stone.
4. Step 4Bake until golden brown and crispy, 10 to 12 minutes. Repeat with remaining dough and toppings, if applicable. Top with prosciutto, basil, and flaky salt.