Marley Spoon - Deep Dish Skillet Pizza with Parmesan Broccoli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 serving Pizza Dough (1lb dough ball) (by GENTLEROSE) 2 cup Broccoli Florets, Raw 4 clove Garlic 1 tbsp Rosemary 1 can Tomatoes, red, ripe, canned, whole, no salt added 1 tsp Pepper, red or cayenne 4 oz Fontina Cheese .75 oz Parmesan Cheese, grated 3 tbsp Olive Oil 0.25 tsp Kosher Salt (by 65PLUS1)
Prep dough
Preheat oven to 450°F with racks in the upper and lower thirds. Unwrap dough, set into an oiled large ovenproof skillet (preferably cast-iron), and let come to room temperature until step 5.
Prep ingredients
Trim end from broccoli, the cut crowns into 1-inch florets, if necessary. Finely chop 2 teaspoons garlic. Pick and finely chop 1 teaspoon rosemary leaves. Using kitchen shears, cut tomatoes in the can until finely chopped.
Cook sauce
Heat 2 tablespoons oil in a medium saucepan over medium-high. Add chopped garlic and rosemary and ¼ teaspoon of the crushed red pepper. Cook, stirring, until golden and fragrant, about 1 minute. Add tomatoes and cook, stirring occasionally, until thick and sauce is reduced to 1 cup, 6–8 minutes. Season to taste with salt.
Prep broccoli
On a rimmed baking sheet, toss broccoli with 1 tablespoon oil and season with salt.
Form & bake pizza
Press dough to the edges of the skillet, going ½-inch up the sides. Scatter ⅓ of the fontina over top, followed by sauce, leaving a 1-inch border. Top with remaining fontina and half of the Parmesan. Transfer skillet to lower oven rack, and broccoli on upper over rack. Bake until broccoli is tender and underside of pizza crust is golden, 12–15 minutes. Remove from oven.
Finish & serve
Switch oven to broil. Top roasted broccoli with remaining Parmesan. Broil pizza on upper oven rack until golden, 2–3 minutes (watch closely as broilers vary). Carefully slide pizza onto a board to rest. Broil broccoli until lightly charred and cheese is melted, 1–2 minutes (watch closely). Cut pizza into wedges and serve with broccoli alongside. Enjoy!
Serving Size: 2 servings (4 slices of pizza and broccoli side)
Preheat oven to 450°F with racks in the upper and lower thirds. Unwrap dough, set into an oiled large ovenproof skillet (preferably cast-iron), and let come to room temperature until step 5.
Prep ingredients
Trim end from broccoli, the cut crowns into 1-inch florets, if necessary. Finely chop 2 teaspoons garlic. Pick and finely chop 1 teaspoon rosemary leaves. Using kitchen shears, cut tomatoes in the can until finely chopped.
Cook sauce
Heat 2 tablespoons oil in a medium saucepan over medium-high. Add chopped garlic and rosemary and ¼ teaspoon of the crushed red pepper. Cook, stirring, until golden and fragrant, about 1 minute. Add tomatoes and cook, stirring occasionally, until thick and sauce is reduced to 1 cup, 6–8 minutes. Season to taste with salt.
Prep broccoli
On a rimmed baking sheet, toss broccoli with 1 tablespoon oil and season with salt.
Form & bake pizza
Press dough to the edges of the skillet, going ½-inch up the sides. Scatter ⅓ of the fontina over top, followed by sauce, leaving a 1-inch border. Top with remaining fontina and half of the Parmesan. Transfer skillet to lower oven rack, and broccoli on upper over rack. Bake until broccoli is tender and underside of pizza crust is golden, 12–15 minutes. Remove from oven.
Finish & serve
Switch oven to broil. Top roasted broccoli with remaining Parmesan. Broil pizza on upper oven rack until golden, 2–3 minutes (watch closely as broilers vary). Carefully slide pizza onto a board to rest. Broil broccoli until lightly charred and cheese is melted, 1–2 minutes (watch closely). Cut pizza into wedges and serve with broccoli alongside. Enjoy!
Serving Size: 2 servings (4 slices of pizza and broccoli side)
Nutritional Info Amount Per Serving
- Calories: 1,016.5
- Total Fat: 47.6 g
- Cholesterol: 74.2 mg
- Sodium: 1,877.6 mg
- Total Carbs: 107.4 g
- Dietary Fiber: 15.4 g
- Protein: 38.4 g
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