Active time: 15 minutes Total time: 2 hours
Cooking homemade pizza on the stove in a cast-iron pan and then finishing it in a very hot oven yields a perfectly crispy crust in very little time. The crust is a super-quick food processor dough that requires little work and we top this pie with creamy ricotta and part-skim mozzarella, plus blanched broccoli and juicy roasted peppers. Feel free to substitute your own favorite vegetables — torn kale leaves, sautéed mushrooms and roasted cauliflower are all delicious on this “pizza bianca.”
RD tip: This meal is great if you want the satisfaction of pizza without abandoning your health journey. You get a serving of vegetables plus a good dose of fiber and keep a moderate fat intake by using part-skim cheese.
Cast-Iron Broccoli and Ricotta Pizza
Ingredients
For the dough
- 2 cups (300g) whole-wheat flour, plus more for dusting
- 1 1/2 teaspoons instant yeast
- 1/2 teaspoon salt
- 1 tablespoon olive oil
For the topping
- 8 ounces (227g) broccoli florets, roughly chopped
- 1 tablespoon olive oil
- 3/4 cup (210g) part-skim ricotta
- 1/2 teaspoon pepper
- 2 pinches crushed red pepper
- 1/2 cup (170g) red bell peppers, roasted and roughly chopped
- 1/2 cup (112g) grated part-skim mozzarella cheese
Directions
Pulse dough ingredients together in a food processor with 3/4 cup (177ml) warm water (110°F/43°C) for 1 minute, until the dough comes together. Let rest 1 minute, and then process the dough for 1 minute more. Alternatively, mix the flour, yeast and salt in a large bowl and stir to combine. Add the water and 1 tablespoon of the oil and stir until a shaggy dough forms. Knead the dough on a clean surface, adding flour as necessary if the dough sticks, until the dough is smooth and elastic, 5 minutes.
Lightly coat a large bowl with cooking spray and place the dough in the bowl. Cover with plastic wrap and set aside in a warm place until the dough has doubled, 1–1 1/2 hours, depending on the ambient temperature.
Put the broccoli in a small bowl with 2 tablespoons water. Cover and microwave on high for 2 minutes. Drain and set aside. Alternatively, steam the broccoli for 2 minutes. Set aside.
Preheat oven to 500°F (260°C). Divide the dough in half. Roll the dough out on a lightly floured surface into two 12-inch (30.5cm) rounds. Cover 1 round and set aside.
Brush a large (12–14-inch) cast-iron skillet with half of the oil. Place 1 dough round in the skillet, pushing the dough into the edges of the pan with your fingertips. Spread half of the ricotta over the dough. Sprinkle with half the pepper and chili flakes. Spread half the broccoli, red bell peppers and mozzarella evenly over the ricotta. Set the skillet on the stove over medium-high heat and cook until the crust is beginning to brown on the bottom, about 4 minutes.
Transfer the skillet to the oven and bake until the edges of the crust are browned and the broccoli is charred in places, 10 minutes. Remove from oven, transfer to a cutting board, cover with foil. Repeat with remaining ingredients to make a second pizza. Cut each pizza into 6 wedges and serve.
Serves: 6 | Serving Size: 2 slices/1/3 pizza
Nutrition (per serving): Calories: 282; Total Fat: 10g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Cholesterol: 22mg; Sodium: 410mg; Carbohydrate: 36g; Dietary Fiber: 7g; Sugar: 2g; Protein: 13g
Discover hundreds of healthy recipes — from high protein to low carb — via “Recipe Discovery” in the MyFitnessPal app.
