Spicy Broccoli & Onion Pizza

A simple thin-crust vegetarian pizza with broccoli, onion, and chile

After making my own bread last week, it seemed like no big deal to whip together some homemade pizza dough for this broccoli and onion pie. I'm not a big fan of vegetarian pizzas that throw together ten different ingredients (half of them out-of-season or frozen vegetables) and prefer the simplicity of using just a couple high-quality toppings. After all, what's the point of making a homemade pizza crust if it's going to be totally covered up with toppings? This pizza uses caramelized broccoli, thinly sliced onion, and a dried chile de arbol for spice. Add a simple green salad on the side and dinner is served.


Related Recipes:
- Wild Mushroom & Caramelized Onion Flatbread
- Easy Homemade Pizza Dough
- Whole Wheat Pizza with Corn & Shishito Peppers


Spicy Broccoli & Onion Pizza:

• Preheat the oven to 450F.
• Slice 1 head of broccoli into very small florets, toss with 1 tbsp. olive oil, and sprinkle with salt.
• Place the broccoli in a single layer on a baking sheet and roast in the oven for 6-8 minutes, or until tender and caramelized in some places. Let cool slightly.*
• Meanwhile, roll out one ball of pizza dough to 1/4"-1/8" thick and place on a floured baking sheet or pizza stone.
• Spread a few heaping spoonfuls of canned crushed tomatoes** over the pizza, leaving a small border around the edges.
• Sprinkle with 1 1/2- 2 c. of grated mozzarella cheese, then sprinkle with the broccoli and 1/2 small onion that has been sliced paper thin.
• Crumble 1 dried chile de arbol over the top of the pizza*** and drizzle with olive oil.
• Bake for 15 minutes, or until the crust is crunchy and the cheese is melted and bubbling.
• Let cool slightly, then slice and serve.

Serves two-three

*Or use leftover cooked broccoli. Broccoli can be roasted and stored in the fridge a couple days in advance.

**Or crush 5-8 canned whole tomatoes with your hands and put on the pizza.

***If you can't find dried chile de arbol, you can substitute with a few pinches of red chile flakes.