Broccoli Pizza

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This broccoli pizza is loaded with flavor. Chewy crust, sautéed broccoli with sweet onion and savory black olives. A dreamy vegetarian pizza!

If you’ve never had broccoli on pizza before, you are in for a treat!

Top view of a large broccoli pizza with black olives cut into slices.

Another day, another pizza recipe. Just one more, because I’m obsessed with pizza.

I shared quite a few vegetarian white pizza recipes topped with zucchini or artichokesspinach, asparagusred onions, basil pesto and also eggs and spinach. The sky is the limit!

And today it’s broccoli pizza time.

First, every good pizza begins with a fool-proof, delicious pizza crust and this super easy homemade pizza dough is exactly what you need.

I’ve used this recipe for a million years. it’s easy to make in one bowl, no kneading required, and it turns great every single time.

Second, the sautéed broccoli is everything. It’s tender, moist and brings so much flavor along with the onion and the Kalamata olives. They complement each other so well and there’s no need of tomato sauce base.

And don’t be afraid to use a lot of broccoli if you wish, let’s make this pizza healthier with a superfood topping packed with nutrients and antioxidants!

If you’re looking for an amazing pizza with broccoli with tons of flavor and nutritious, this is the one. Enjoy! 

List of the ingredients

  • No-knead pizza dough (or pre-made crust or your fav recipe)
  • Fresh broccoli
  • Mozzarella (fresh or pre-shredded)
  • Kalamata olives
  • Onion
  • Extra virgin olive oil
  • Salt & pepper
The ingredients to make this broccoli pizza are arranged over a white background.

How to make broccoli pizza

(Note: this is a quick description, the full recipe is at the bottom of the page)

  • Make this dough (with video tutorial), but you’re also welcome to use your fav recipe or a store-bought pizza crust if desired.
  • Cut the broccoli into small florets.
  • Sauté the onion in olive oil until soft and translucent.
  • Add broccoli, black olives, salt, pepper and a touch of water to the skillet.
two images showing a top view of a white skillet with sautéed onion and then broccoli and olives are added to the skillet.
  • Cook until tender, and make sure you’re happy with the seasoning.
  • When the pizza dough is ready and fluffy, stretch it into a rectangular shape.
  • Top with diced mozzarella and the sautéed broccoli, olives and onion.
  • Season with salt and pepper and bake until golden and crusty!
Two images showing the broccoli sautéed in the skillet and a top view of a large broccoli pizza before baking.
  • Serve with a drizzle of extra virgin olive oil and fresh basil leaves.
  • Enjoy your broccoli pizza!
Close-up of a few slices of broccoli pizza over a white background.

Recipe notes

Broccoli pizza ingredients

Pizza crust: hand off, my easy no-knead pizza dough is a game changer, just make sure you follow recipe and tips here! But feel free to use your fav dough recipe or store-bought pizza crust if you wish.

Mozzarella: I love fresh whole milk mozzarella balls packed in water, but the shredded low moisture option works too.

Broccoli: not only broccoli soup and broccoli pasta, the superfood broccoli makes a wonderful pizza topping too! I used a large head of broccoli for the recipe, I separated the florets from the tough, thick center stem, and I cut them into small florets to cook them quickly.

Onion: sautéed in olive oil adds sweetness to the topping.

Kalamata olives: they add their fruity flavor and taste nicer than regular pitted black olives.

Extra virgin olive oil and fresh basil: for its delicious fresh flavor.

Salt & pepper: be generous with salt and pepper.

Close-up of a few slices of broccoli pizza over a white background.

Tips for the best pizza

Make sure you check out all the tips here, but below I listed the most important!

  • Preheat the oven, always!
  • Bake the pizza on the bottom rack of the oven, close to the heating element.
  • Stretch the pizza dough using your fingers, don’t use a rolling pin!
  • Bake your pizza on a hot pizza stone or pizza steel. Alternatively, you can use a baking tray and make sure the pizza stone is inside during preheat, so it’s already hot when you bake your pizza
  • Use parchment paper and a pizza peel (or the back of a baking sheet) to transfer your pizza to the hot stone and back to add the eggs.

More pizza recipes for you…

These collection of 17 veggie pizzas and 25 YUMMY pizza toppings or Focaccia toppings are truly delicious and great to inspire you! 
Here more terrific pizza ideas:

If you make this broccoli pizza, or you have a question, let me know by leaving a comment. I would love to hear from you and get your feedback! x

Broccoli Pizza

This broccoli pizza is loaded with flavor. Chewy crust, sautéed broccoli with sweet onion and savory black olives. A dreamy vegetarian pizza!
Prep Time15 minutes
Cook Time15 minutes
1 hour
Total Time1 hour 30 minutes
Course: Pizza
Cuisine: Italian
Keyword: Broccoli pizza
Servings: 4
Author: Katia


Pizza dough

  • 1  easy pizza dough (or your fav dough)

Broccoli topping

  • 1 big broccoli head, cut into small florets
  • 1 tablespoon extra virgin olive oil
  • 1 onion, sliced (any color is fine)
  • cup Kalamata olives, pitted
  • 1 (125 gr/4.5oz) mozzarella ball packed in water (or shredded low moisture mozzarella)*
  • salt and black pepper, to taste


Pizza dough

Broccoli topping

  • Cook broccoli: wash the broccoli, separate the edible florets from the tough center stem and cut each floret into smaller florets. Heat the olive oil in a skillet over medium heat, saute' the sliced onion for about 4-5 minutes, then add the broccoli florets, the olives, about ¼ cup of water, cover and cook until just tender and juicy (about 8 minutes). Season to taste with salt and pepper (I use a bit more than ¼ tsp of salt).
  • Shape the dough: when the dough is ready follow step 5, place the paper sheet or parchment paper onto a pizza peel or onto the back of a rimmed baking sheet. Then place the dough on this parchment paper, and starting from the center, gently press it out with your fingers until you get approx a 9×13 inch pizza (try to not make it flat, you want to keep it airy and fluffy).
  • Add the cheese: if using fresh mozzarella in water, dice it and place it on kitchen paper. Add another folded piece of paper on top, pat it dry to absorb excess moisture. Finally add it evenly to the pizza, follow with the parmesan cheese, and using a dessert spoon make and scatter over small dollops of cream cheese.
  • Add broccoli and olives: arrange the florets, olives and onion over the cheese, and sprinkle with some salt and black pepper.
  • Bake the pizza: when the oven is hot, use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the mozzarella cheese and crust are nicely browned, approx 12-15 minutes. But each oven is different, keep an eye on it (e.g. in a forced fan oven it will take about 8-10 minutes).
  • Serve: allow the pizza to cool for a minute or two before serving, drizzle with good-quality extra virgin olive oil and scatter fresh basil leaves and/or extra black pepper if desired. Slice, serve immediately, enjoy!


Mozzarella: Usually a standard mozzarella ball packed in water weights 125 grams (if you’re based in the UK). If you prefer to use shredded mozzarella, I think 140 grams/5oz work for this recipe.
What to use instead of a pizza stone? A rimmed baking sheet or a large cookie sheet that you can invert it and place on the lowest shelf of your oven work fine. When the baking sheet is right-side up, taking the pizza in and out of the oven will be easier and the preheated baking sheet will make a nice and crisp pizza crust. 
How to measure flour? I use both US cups and grams. The cups of flour are leveled, which means you have to fill the measuring cup all the way to the top letting the flour flow over a little. Then, use the back of a knife to level the top off. But a digital scale is an excellent kitchen tool and gives a more correct weight. 
Broccoli pizza leftovers: cover leftover pizza tightly and store in the refrigerator up to 1 day or freeze up to 3 months. Thaw and reheat the pizza leftovers in the preheated the oven (350 F/180 C) and bake for about 8 minutes or until warmed through, crispy and the cheese is melted. Enjoy!

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