1(125 gr/4.5oz)mozzarella ball packed in water (or shredded low moisture mozzarella)*
salt and black pepper, to taste
Instructions
Pizza dough
Follow the easy no-knead pizza recipe through step 5, including shaping the pizza and preheating the oven.
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!
Notes
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!