Broccolini and Ricotta Pan Pizza

Serves 6.

Note: Making a flavorful pizza from scratch doesn’t have to be difficult. The dough for this crust can be made the night before and brought to room temperature when you’re ready to fire up the oven. From Meredith Deeds.


• 3 c. unbleached flour

• 2 tsp. salt

• 1 1/2 c. water, lukewarm

• 1 tbsp. sugar

• 1 pkg. (1/4 oz.) active dry yeast

• 1 tbsp. extra-virgin olive oil


• 5 tbsp. olive oil, divided

• 1 c. whole milk ricotta

• 1/2 tsp. salt, divided

• 3 garlic cloves, minced

• 1/4 tsp. red pepper flakes

• 1 bunch broccolini, stems trimmed and roughly chopped (about 2 c.)

• 4 oz. shredded mozzarella cheese


Place the flour and 2 teaspoons salt in the bowl of a food processor and pulse a few times to blend the salt evenly into the flour. (Alternatively, you can mix in a standing mixer or by hand in a large bowl.)

Add the sugar and yeast to the warm water and stir. Allow the water/yeast mixture to sit for about 3 or 4 minutes and when foamy on top, add 1 tablespoon olive oil. Stir.

Turn on the processor and pour the yeast-water through the feed tube. Process until the dough forms a ball. Remove the dough from the processor and bring together into the shape of a ball. Or, mix in a stand mixer or by hand in a large bowl until the dough forms a ball.

Place in a large bowl that has been brushed with olive oil. Roll the ball around in the bowl to coat with oil. Cover with plastic wrap and let rest for 45 minutes or until doubled in size. (It can be kept, covered, in the refrigerator overnight. It will need to sit at room temperature, though, for about 30 minutes before proceeding.)

Coat a 9- by 13-inch baking pan with 3 tablespoons olive oil. Using oiled hands gently stretch dough until it reaches the edges of baking sheet. (The dough will be sticky. If dough springs back, let it rest 10 minutes before continuing.)

Cover dough on baking sheet tightly with plastic wrap and let sit in a warm place until it is slightly puffy, about 30 minutes.

Preheat oven to 500 degrees.

Meanwhile, place the ricotta cheese and 1/4 teaspoon salt in a small bowl. Heat 2 tablespoons of oil in a medium skillet over medium-high heat until shimmering. Add garlic and red pepper flakes and cook, stirring, until softened, about 1 minute. Pour half of the oil mixture in with the ricotta and stir to combine. Set aside.

Add the broccolini to the skillet with the remaining oil mixture and cook, stirring, over medium-high heat until it starts to soften, about 5 minutes. Season with the remaining 1/4 teaspoon salt, remove from heat and set aside.

Top the pizza with the shredded mozzarella, broccolini and dollops of ricotta and bake until bottom is crisp and top surface is bubbling and browned in spots, 15 to 20 minutes total. Allow to cool at room temperature for 5 minutes before cutting.

Nutrition information per serving:

Calories 500 Fat 24 g Sodium 1,170 mg

Carbohydrates 55 g Saturated fat 8 g Total sugars 4 g

Protein 17 g Cholesterol 40 mg Dietary fiber 3 g

Exchanges per serving: 3 starch, ½ carb, 1 high-fat protein, 2 ½ fat.