Broccoli Lemon And Gouda Pizzas Recipes

Steps:

• Whisk yeast into 3/4 cup warm water (110°) in a medium bowl; let stand until foamy, about 5 minutes. Add both flours and 1 1/2 teaspoons salt; stir until a dough forms, then turn out onto a clean work surface. Knead, dusting with flour as needed, until smooth and elastic, about 5 minutes.
• Return to bowl and cover with plastic wrap; let stand 30 minutes. Transfer to refrigerator and let rise overnight until dough doubles in size (or let dough proof at room temperature, 1 to 2 hours).
• Preheat oven to 500°, with a pizza stone or upside-down baking sheet placed on a rack in the lower middle. Lightly dust work surface with flour; turn dough out. Divide in two and form each piece into a ball. Cover with plastic wrap; let stand 30 minutes to warm slightly and relax gluten. Meanwhile, toss broccoli with lemon slices and oil; season with salt and pepper.
• Starting in center of one ball of dough, use both hands to stretch outward, rotating occasionally. Gradually work toward edges, leaving a 1-inch border of undisturbed dough for the crust, until stretched to an approximately 9-inch round. Line either a pizza peel, a thin wooden cutting board, or another upside-down baking sheet with a sheet of parchment paper.
• Transfer dough round to parchment-lined surface. Season dough with salt and pepper; drizzle with oil. Sprinkle with half of broccoli mixture. Top with half of Gouda and half of rosemary. With one quick forward-and-back jerking motion, slide pizza (with parchment) from peel onto stone in oven.
• Bake until crust is puffed and golden brown in places and set on bottom, and broccoli is cooked and charred in places, 13 to 15 minutes. Transfer pizza (with parchment) to a wire rack; let cool 5 minutes. Sprinkle with half of Parmigiano. Repeat with second dough ball and remaining ingredients.

Steps:

• Preheat the oven to 425 degrees Fahrenheit.
• In a small bowl, mix together the olive oil and garlic.
• Drizzle a little olive oil onto a baking sheet and spread it around. Pat and stretch the dough into a 10-inch round and place on the baking sheet.
• Brush some of the garlic and olive oil mixture onto the crust.
• Evenly lay the onion slices over the top.
• Scatter the cheese over the onions.
• Place the broccoli in a medium bowl and drizzle the remaining olive oil mixture over the top. Toss well until the broccoli pieces are coated with the oil.
• Spread the broccoli evenly over the pizza. Top with the lemons. Sprinkle with the crushed red pepper flakes and a pinch of salt.
• Bake for 12 minutes, or until the crust is golden brown, the cheese is melted and the broccoli is tender with a few brown bits here and there.
• Slice and serve.

Steps:

• Heat the oven to 450 degrees and place a rack in the lower and upper third of the oven. In a large bowl, combine the Gouda, broccoli, scallions and oil. Season with salt and pepper, and stir to combine.
• Place the flatbread on two baking sheets, then top evenly with the cheese mixture. Roast, rotating pans halfway through, until the bread is crisp and the cheese is melted and browned in spots, 8 to 10 minutes.