Broccoli Pizza Supreme

This broccoli pizza piles fresh vegetables high on a prebaked Italian bread shell for a green-forward pie that still delivers on cheese and crunch. Spinach strips go down first, then blanched broccoli florets, sliced leeks, and fresh mushrooms, all under a blanket of mozzarella and grated Parmesan.

Blanching the broccoli and leeks for just three to four minutes before topping is the key step. Raw broccoli won’t soften enough in the short bake time, and raw leeks can taste harsh. That quick simmer brings them to crisp-tender, so they finish perfectly in the oven without turning mushy.

Drain the blanched vegetables thoroughly. Excess water on the pizza creates steam that prevents the cheese from browning and makes the crust soggy underneath.

The prebaked bread shell means this is really an assembly job once the vegetables are prepped. Nine to eleven minutes at high heat is all it takes to melt the cheese and crisp the edges.

Pro Tips

• Pat the blanched broccoli and leeks dry with a towel after draining. Even a little residual water affects the final texture.
• Cut broccoli florets small so they sit flat and don’t roll off during baking.
• Use low-fat mozzarella as the recipe calls for. It melts cleanly and keeps this lighter than a standard pizza.

Variations

• Add sun-dried tomatoes or roasted red peppers for a sweet, smoky contrast to the greens.
• Swap the bread shell for naan or pita for a thinner, crispier base.
• Scatter crumbled goat cheese over the top after baking for a tangy finish.