Spicy Broccoli Aioli Pizza

No red sauce, no problem. This pizza has its own thing going on.

A blended aioli made from olive oil, garlic, shallots, balsamic vinegar, Romano cheese, and Italian herbs gets dolloped over a bed of melted Havarti and tender broccoli florets.

Roasted red pepper strips add sweetness and color, a shower of grated Parmesan finishes the top, and red pepper flakes bring a subtle kick.

The crust gets a pre-bake for crispiness, so you end up with golden, crunchy edges and a loaded center that’s anything but boring.

Pro Tips

• Pre-bake the crust for 5 to 8 minutes before adding toppings. This prevents a soggy bottom, especially with moisture-heavy toppings like broccoli.
• Drain the broccoli thoroughly. Squeeze out as much water as possible from the thawed frozen broccoli. Wet broccoli will steam on the pizza instead of roasting.
• Dollop the aioli in small spoonfuls across the pizza rather than spreading it. This gives you flavor-packed pockets in every slice.

Variations

• Use fresh broccoli blanched for 2 minutes instead of frozen for a snappier texture.
• Swap Havarti for fresh mozzarella for a stretchier, more classic pizza cheese pull.
• Add caramelized onions alongside the roasted peppers for extra sweetness.