Fresh Broccoli & Red Pepper Pizza

This vegetable pizza takes a deep-dish approach, using pie shell crusts instead of traditional pizza dough. Fresh broccoli florets and stems, chopped red bell pepper, and sautéed garlic and onion get mixed with a triple-cheese blend of mozzarella, provolone, and Parmesan, then packed into the crusts and baked until golden.

The three cheeses each bring something different. Mozzarella melts into stretchy, gooey pockets. Provolone adds a sharper, smokier note. Parmesan brings salty, nutty depth that holds up against the broccoli’s earthiness. A light dusting of flour helps bind the cheese to the vegetables so the filling stays cohesive rather than sliding around.

Don’t skip the broccoli stems. Peel and coarsely chop them. They have the same flavor as the florets but a firmer, more satisfying crunch that adds texture contrast throughout the pizza.

Kitchen Tips

• Sauté the onion and garlic on low heat until soft, not browned. You want sweetness, not char, blending into the cheese.
• Bake on the lower oven shelf. This crisps the bottom of the deep-dish crust so it doesn’t stay soggy under all that filling.
• Shred the mozzarella yourself from a block. Pre-shredded is coated in anti-caking starch that prevents smooth melting.
• Let the pizza rest 5 minutes after baking so the cheese sets and slices hold together.

Variations

• Add sausage: Scatter crumbled Italian sausage over the top before baking for a heartier, non-vegetarian version.
• Spinach swap: Replace the broccoli with fresh spinach and add sun-dried tomatoes for a different vegetable combination.