Garlic Broccoli Flatbread

If anyone were to ask me what my favorite food is, Pizza would be my instant reply. But variations on it are also way up there on the list, along with things like broccoli sauteed in loads of garlic with Pecorino Romano cheese grated on top. So it isn't surprising that combining the two is highly appealing to me. Maybe you too!

I often add a thin base of mozzarella so that the flatbread isn't too dry, as is pictured here. Other times sour cream or cream cheese (whipped in a food processor) is another option. I suppose that would technically make this a white pizza. Whatever you call it, I call it delicious!

Garlic Broccoli Flatbread with Pecorino Romano

(makes a 12 inch pizza)

1 lb broccoli, stalks trimmed, chopped into 1/2 inch pieces

4-6 cloves garlic, minced (to taste)

2 tablespoons olive oil

salt

red pepper flakes (to taste, optional)

pepper

2 tablespoons pecorino romano, shredded (parmesan or asiago works as well)

12 inch round pizza crust

1/2 cup low moisture mozzarella, shredded

Preheat the oven to 450 degrees. Heat a large skillet over medium heat for a few minutes, add the olive oil, garlic and top with the broccoli and stir to coat with the oil. Cover and cook for 5-7 minutes without checking it or shaking the pan; you want some of the broccoli to really sear in the oil. Lift the lid and stir the broccoli and season with salt, and toss again. The salt will help the broccoli release some liquid, so that the broccoli both sears in the pan and steams. Cook another 4-5 minutes and then recheck the broccoli. You want to cook it until it still has a little bite. 

Meanwhile, prepare your crust. I use gluten-free crusts, which are par-baked first. Once your crust is ready, scatter the mozzarella over it evenly. When the broccoli is ready, scatter it around the pizza and bake for 8-10 minutes, until your crust is ready and the mozzarella is beginning to turn golden in spots. Remove from the oven and immediately sprinkle pecorino romano on top along with the red pepper flakes if using. Add black pepper and allow to rest five minutes. Slice and serve.

Hugs!