Pizza is probably one of my favorite healthy indulgences. I say that because when you think of pizza you may think unhealthy. However, if you are making pizza with organic ingredients, fresh veggies, and homemade crust – then why is it unhealthy? It checks all the boxes for food groups – carbs, protein, and veggies. So, I like to think of pizza as a healthy lunch or dinner recipe. If you are making pizza from scratch with real organic ingredients – pizza is healthy!
Now that I’ve just blown your mind, let me tell you about this Mushroom Broccoli Pizza. You may be thinking – broccoli on a pizza? Yes, it is so good! I tried this one night when all I had for food was an organic frozen pizza. I will buy organic frozen pizzas (this brand here is the absolute best) and keep in the freezer, so that when I don’t feel like making dinner I can pull one out and load it with fresh veggies. So, I was doing this one night because I was out of food – well, I was also out of my usual veggies for pizza. But, I had tons of broccoli in my fridge. So, I gave it a whirl and to my surprise it is so good!
So, this is my favorite combination of broccoli and other veggies – broccoli, mushrooms, and red onion. I how make this one all the time with my Thin Crust Pizza Dough recipe. And you could also add meat to this one – chicken or sausage would probably be the best. But, it’s so good just on its own!
Tips & Tricks for Making the Best Mushroom Broccoli Pizza
• This recipe is for one 8-inch pizza. The pizza dough recipe makes two 8-inch pizza doughs. You can make both at one time (just double the ingredients for pepperoni pizza below) or you can save a dough for the following day or in a couple days as the dough stays good for a week in the fridge.
• 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.
• 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 or on a pizza stone. The pizza stone I have can be found here. And I highly recommend you get one as it really helps!
• 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.
Mushroom Broccoli Pizza
Makes one 8-inch pizza
Thin Crust Pizza Dough
1/4 cup organic marinara sauce
1 1/4 cups organic grated mozzarella
3 organic baby bella mushrooms, sliced
2 slices organic red onion, chopped
3 organic broccoli bushels, chopped
Organic grated parmesan for serving
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. Reserve one portion in the fridge for later (or double toppings recipe above to make both now).
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.
High Altitude — Follow the recipe as noted.