Mushroom Broccoli Pizza With Homemade Crust
This homemade veggie pizza makes two 8-inch pizzas. If you're a small family, you can just make one at a time and save the dough in the fridge for another pizza night.
Equipment
- Digital Food Scale
- Mixing Bowl
- Rolling Pin
- Half Sheet Pan (or pizza stone or pizza oven)
Ingredients
Pizza Dough
- 6 grams active dry yeast
- ½ teaspoon cane sugar
- ¼ cup warm water
- 255 grams 00 flour
- 1 ½ teaspoons fine salt
- ½ cup warm water (heaping)
- 2 teaspoons extra virgin olive oil
Toppings
- ½ cup marinara sauce
- 2 ½ cups grated mozzarella
- 6 baby bella mushrooms (sliced)
- 4 slices red onion (chopped)
- 6 broccoli florets (chopped)
- parmesan (for serving)
Instructions
- To make the dough: Add yeast, cane sugar, ¼ cup water and let sit for 5 minutes or until bubbly. Add flour, salt, remaining ½ cup plus 1 tablespoon water and olive oil and mix with your hands until it comes together. No need to knead it or make it really smooth.
- Cover with plastic wrap and let rise for 24 to 30 hours at room temperature. Move to the fridge and use within 7 days.
- Preheat the oven to 550°F and place pizza stone inside. Or, alternatively line a baking sheet with parchment paper if not using pizza stone.
- Divide pizza dough into two portions. On a floured surface, roll out or use your hands and stretch the pizza dough. Generously flour your pizza peel. Or alternatively, if using the baking sheet, grease the parchment paper very well with olive oil and a sprinkle of flour.
- Place pizza dough on pizza peel or baking sheet. Top with sauce going all the way to the edges edges (trust me here, as it bakes in!). Top with cheese, mushrooms, red onion, and broccoli.
- Bake for 10 to 12 minutes, or until the cheese is bubbly and lightly browned. Remove from oven and allow to rest for a few minutes. Top with fresh grated parmesan.
Notes
Tips
- Make your pizza dough at least 24 to 48 hours in advance of when you plan to make the pizza. I know this is difficult to do sometimes as it involves planning. But, this will give you the best homemade pizza crust! You can even use it for up to 1 week after making it, and the longer it can sit the more flavor it has. You can use store bought pizza crust if you prefer.
- This recipe makes two small 8-inch pizzas. Each pizza is about 2 servings. If you're a small family, like us, you can just make one pizza at a time and place the dough in the fridge for up to a week.
- Because my homemade pizza dough is so chewy and delicious, it can be challenging to roll out sometimes as the dough is so stretchy! Use your hands more over a rolling pin, I find this helps to move and stretch the dough (think like in a pizzeria!). And make sure to use extra flour as it can get sticky!
- You can bake this pizza on a baking sheet with parchment paper, on a pizza stone, or in your pizza oven. The pizza stone. If you don't have a pizza oven, I highly recommend you get a pizza stone as it really helps get a super crispy and chewy crust.
- The broccoli bushels will sometimes just break when you chop them, that's okay! Just put all the broccoli pieces onto the pizza.
- I always prefer red onion over any other kind, but you could also use white or yellow in this recipe too.
- Make this vegan by using your favorite vegan mozzarella cheese!
- Pizza Oven — Preheat pizza oven to 900°F and bake for 2 to 3 minutes.
- High Altitude — Follow the recipe as noted.
Nutrition
Calories: 381kcalCarbohydrates: 58gProtein: 31gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 13mgSodium: 1552mgPotassium: 456mgFiber: 5gSugar: 4gVitamin A: 575IUVitamin C: 18mgCalcium: 710mgIron: 4mg
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