This Broccoli Vodka Sauce Pizza is a delicious twist on pizza night—creamy, savory vodka sauce pairs perfectly with broccoli and mozzarella.
Broccoli Vodka Sauce Pizza
Broccoli and vodka sauce pasta are one of our go-to dinners – so I thought it would be fun to try the combination on top of a pizza. I replaced the pasta with pizza dough and add black olives. It is a heavy savory pizza with delicious flavors! Want the same flavors but with bread? Check this out.
Ingredients
1 bag pre-made pizza dough
1 bag shredded mozzarella
1 bag shredded mozzarella
1 cup Vodka Sauce
1 cup diced canned tomatoes
1 bag cut broccoli florets
1/4 cup parmesan cheese
spray pam
1 tablespoon Jan’s Crazy Mixed Salt
*Optional: Black Olives, Kalamata Olives, Sun=dried Tomatoes, Artichoke Hearts
Directions
1. Allow the dough to rise in the bag for at least 1 hour in a warm area.
2. Preheat the oven to at least 500 degrees F. Cook the broccoli in a skillet, or a wok, over medium heat. To keep it low in cal/fat, use the spray pam to keep the broccoli moist and from sticking. Season with Crazy Salt, or your favorite seasoning. Cook for 5 minutes or until the broccoli is bright green and still firm to taste.
3. When the dough is big a puffy, punch it down on a floured surface. Use your hands (or a roller) to flatten to the dough out to whatever shape you are cooking on.
4. Use flour or cornmeal to coat the cookie sheet or baking stone. Transfer the dough carefully. Bake for 7 minutes.
5. Carefully remove the dough and top with the diced tomatoes and vodka sauce. Add the broccoli, shredded mozz, and parmesan cheese. Add optional diced kalamata olives, sun-dried tomatoes, and artichoke hearts.
6. Cook pizza for 30 minutes or until cheese is bubbly and crust is soft, but firm.
Serve alongside a small salad!
Ingredients
Method
- Allow the dough to rise in the bag for atleast 1 hour in a warm area.
- Preheat the oven to atleast 500 degrees F. Cook the broccoli in a skillet, or a wok, over medium heat. To keep it low in cal/fat, use the spray pam to keep the broccoli moist and from sticking. Season with Crazy Salt, or your favorite seasoning. Cook for 5 minutes or until the broccoli is bright green and still firm to taste.
- When the dough is big a puffy, punch it down on a floured surface. Use your hands (or a roller) to flatten to the dough out to whatever shape you are cooking on.
- Use flour or cornmeal to coat the cookie sheet or baking stone. Transfer the dough carefully. Bake for 7 minutes.
- Top with the diced tomatoes and vodka sauce. Add the broccoli, shredded mozz, and parmesan cheese. Add optional black olives, diced kalamata olives, sun-dried tomatoes, and artichoke hearts.
- Cook pizza for 30 minutes or until cheese is bubbly and crust is soft, but firm.
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