Broccoli Garlic-Pizza

1 Recipe Pizza Dough
1/2 Head Garlic
2.5 Lbs Low-Moisture Part-Skim Mozzarella Cheese
3 Cups Broccoli florets, quickly blanched in boiling water, then shocked in ice water, then dried.
4 Cloves Garlic
Extra Virgin Olive Oil
1 – 2 Teaspoons Kosher Salt

Equipment Needed


  • Place the oven rack as close to the bottom as possible. Place the baking steel on the rack and preheat to 550°F for at least an hour.

Garlic Oil

  • Take the cloves from 1/2 head of garlic and peel them. Remove the hard ends, any green interior parts and any discolored parts.
  • Grind in a mortar and pestle along with a 1/2 teaspoon of salt until completely liquefied (you may need to add a little more salt to do this).
  • Add approximately 1/2 cup of olive oil, mix and taste
  • If it’s too salty, add more oil, if it’s not salty enough, adjust to taste
  • Pour into a small covered jar and refrigerate until needed


  • Generously sprinkle corn meal on a Pizza Peel, stretch dough and place on peel
  • Lay down a layer of Mozzarella
  • Distribute small Broccoli florets across the surface
  • Sprinkle drops of the garlic-oil all over the top
  • Lightly grate fresh Parmigian cheese over the top
  • Bake until the crust is light brown and the cheese has just started to brown. This shouldn’t be cooked as much as a pizza with tomato sauce because the garlic is delicate and will easily burn and become bitter.


  • Store the extra garlic oil in the refrigerator in a glass jar with a lid