This delicious white pizza with broccoli recipe features steamed broccoli tossed in olive oil and red pepper flakes, ricotta cheese mixed with garlic, mozzarella, and fresh lemon zest. It’s a simple vegetarian meal that the whole family will love!
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Friday night was usually pizza night in my house growing up. This was especially the case during Lent, since pizza was such an easy meatless option that could feed our big family.
So, it’s only fitting that I’m sharing this new white pizza with broccoli recipe on a Friday in Lent. Of course, this pizza is a delicious meal for just about anyone, not just those who abstain from eating meat.
Ok ok, I’ll get to the recipe now. Be sure to read through the expert tips to learn how to make homemade broccoli pizza that tastes just as good as restaurant versions.
How to Make White Pizza with Broccoli
- Put pizza crust on a preheated pizza stone. Brush with olive oil and sprinkle with a thin layer of mozzarella.
- Toss steamed broccoli in olive oil and red pepper flakes. Place on top of pizza.
- Spoon dollops of ricotta cheese mixed with garlic on the pizza.
- Sprinkle the rest of the mozzarella cheese on top, followed by the fresh lemon zest. Bake for 15-20 minutes until the cheese starts to bubble and the crust is crispy.
Should you cook broccoli before putting it on pizza?
For best results, cook broccoli before using it as a pizza topping. Raw broccoli can be too tough and difficult to chew. Use steamed or roasted broccoli instead.
To steam broccoli for pizza, place florets in a large skillet, cover with a couple inches of water, bring to a boil, cover the skillet with a lid, and cook for 3 to 5 minutes until bright green and crisp-tender. Drain and set aside.
Alternatively, you can use a vegetable steamer basket if you have one. Place the steamer basket with the broccoli florets in a large pot with two inches of water. Bring to a boil, cover, and cook for 5 to 7 minutes.
- Broccoli: Cut the broccoli into small, bite-size pieces, so that your white pizza with broccoli will be easy to eat in single bites. To split large florets, slice them lengthwise, straight down the middle of their stalks. I prefer to steam the broccoli for a few minutes so that it is crisp-tender before putting it on the pizza. You can also use leftover roasted broccoli if you have that on hand.
- Seasonings: I find that adding seasonings to the toppings is the best way to ensure that they are evenly distributed over the entire pizza. I like to toss the broccoli in olive oil and red pepper flakes, instead of sprinkling the flakes on the pizza. You’ll also want to mix the ricotta cheese with the garlic and season with salt and pepper.
- Pizza crust: Use homemade or store-bought pizza crust. I personally used a store-bought crust to save time.
- Pizza stone: For best results, make your white pizza with broccoli on a preheated pizza stone. I usually place my pizza stone in the oven while it preheats. This extra step will ensure that you get a crispy crust. It’s well worth it! Alternatively, you can make the recipe in a pizza pan or on a large baking sheet.
- Leftovers: Store the pizza in an airtight container in the fridge for up to 3 days. Reheat in the oven at 250 degrees F for 5 to 10 minutes.
More Veggie Pizza Recipes
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White Pizza with Broccoli
- Pizza stone
- 2.5 cups broccoli florets - cut into bite-size pieces
- 2 tablespoon olive oil - divided
- ¼ teaspoon red pepper flakes - more to taste
- Salt - to taste
- Freshly ground black pepper - to taste
- 12 ounces pizza dough - store-bought or homemade
- 1 cup ricotta cheese
- 2 cloves garlic - minced
- 1.5 cups shredded mozzarella cheese
- 2 teaspoon lemon zest - more to taste
- Preheat the oven to 450 degrees F. Place the pizza stone on the center rack of the oven while the oven preheats. If you don't have a pizza stone, you can still preheat the pan or baking sheet you are using to cook the pizza.
- Meanwhile, steam the broccoli by placing the florets in a large skillet. Cover them with water, bring to a boil, cover, and cook for 3 to 5 minutes until bright green and crisp-tender. (Be careful not to make the broccoli mushy.) You can also steam the broccoli in a vegetable steamer basket if you have one or use roasted broccoli instead. Drain the broccoli, transfer to a mixing bowl, and toss in about 1 tablespoon olive oil and the red pepper flakes. Season with salt and pepper.
- Prepare the pizza dough by pulling/rolling it into a ~12-inch flat circle on a floured surface. Set aside. In a small bowl, mix together the ricotta cheese, minced garlic, salt, and pepper.
- When you are ready to make the pizza, remove the pizza stone from the oven. Spray with nonstick cooking spray if needed (some pizza stones are inherently nonstick). Carefully slide the pizza dough onto the stone. You should hear it sizzle slightly; this is a good sign and means that you will have crispy crust! Brush the dough with a little bit of olive oil, then sprinkle with about half of the mozzarella cheese (~¾ cup).
- Place the steamed broccoli florets on top of the pizza, followed by dollops of the ricotta cheese and garlic mixture. Sprinkle the rest of the mozzarella cheese and lemon zest on the pizza. I like to finish the process by adding some more freshly ground black pepper and a drizzle of olive oil on top.
- Place the pizza stone on the center rack of the oven, and cook for 15 to 20 minutes until the cheese bubbles and the crust is slightly browned. Remove from oven, let cool for a few minutes, and cut into slices. Enjoy!
- Store leftovers in an airtight container for up to 3 days. Reheat on a baking sheet in the oven, preheated to 250 degrees F, for about 5 to 10 minutes until warmed through.
- To save time, prep all of the toppings in advance.
- Feel free to adjust the amounts of red pepper flakes, garlic, and lemon zest that you use. Chopped almonds also make a delicious addition to white broccoli pizza!
Happy weekend! – Lizzie