Alfredo, Roasted Red Pepper and Broccoli Pizza
Prep time: 
Cook time: 
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Serves: 2 10-inch pizzas
  • ½ batch of this New York Times Pizza Crust or enough dough for 2 10-inch pizzas
  • 1¼ cup heavy cream
  • 1 Tbsp. unsalted butter
  • ½ cup shredded parmesan cheese
  • ½ tsp. salt, divided
  • 3 cups roughly chopped broccoli
  • 2 tsp. olive oil
  • 8 ounces fresh mozzarella, cut into small pieces
  • 1 (12 oz) jar of roasted red peppers, sliced
  • ¼ pine nuts
  1. Preheat oven to 550 degrees. Put a pizza stone on the middle rack of the oven. Heat for AT LEAST 30 minutes.
  2. Toss broccoli with olive oil and ¼ tsp salt.
  3. Add heavy cream and butter to a small sauce pan. Heat over a medium flame, once it starts to simmer, whisk in parmesan. Continue to whisk parmesan until melted, about 1 minute. Simmer the sauce until thickened, about 1-2 minutes. Transfer to a bowl to cool.
  4. Roll out each pizza dough one at a time on a heavily floured pizza peel. Make sure it can easily slide around.
  5. Spread half of sauce on pizza dough. Sprinkle ¼ (2 oz) of cheese evenly over sauce. Sprinkle half of broccoli and peppers on top of that, followed by another ¼ (2 oz) of the cheese. Sprinkle half of the pine nuts on top.
  6. Gently slide the pizza on the pizza stone. Cook for 8-10 minutes, or until bubbly and brown. Wait 1 minute before cutting. Repeat with remaining pizza dough and ingredients.
Optional: Blanch broccoli for 30 seconds in boiling water. Cool in an ice water bath. Pat dry.
Recipe by Cooking for Keeps at