Broccoli Crust Pepperoni Pizza
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 238
- Total Fat
- 14
- Saturated Fat
- 7
- Carbohydrates
- 8
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 20
- Cholesterol
- 102
- Sodium
- 631
- Total: 1 hr 10 min
- Active: 20 min
Ingredients
Two 10.8-ounce bags frozen broccoli florets
1/2 cup grated Parmesan (about 1.75 ounces), plus more for topping
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
2 large eggs, lightly beaten
One 8-ounce bag shredded low-moisture, part-skim mozzarella
Kosher salt
1/2 cup store-bought pizza sauce (4 ounces)
1 cup pepperoni slices (about 2 ounces)
Directions
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment.
- Cook the frozen broccoli according to the package directions. Put in a colander and let drain and cool for 10 minutes. Measure out 1 cup of the florets for the topping, breaking them into small pieces if needed; set aside.
- Pulse the remaining broccoli in a food processor, scraping down the sides as necessary, until finely chopped. Put the broccoli, Parmesan, oregano, red pepper flakes, eggs, 3/4 cup of the mozzarella and 3/4 teaspoon salt in a large bowl and toss well to combine. Transfer to the prepared baking sheet and spread in an even layer. Bake until the crust is golden, about 20 minutes.
- Spread the pizza sauce on the crust, leaving a 1/3-inch border around the edges. Top with the remaining mozzarella followed by the pepperoni and reserved broccoli florets. Bake until the mozzarella is bubbling and golden and the pepperoni is browned, about 15 minutes. Sprinkle with more Parmesan and serve.