BROCCOLI, LEMON, AND GOUDA PIZZAS

Broccoli, Lemon, and Gouda Pizzas image

Here, the classic white pie goes green in the most delicious way: charred broccoli florets and paper-thin slices of lemon meld with sharp gouda and nutty Parmesan cheeses to make this gourmet-level pizza at home. The pizza dough will need 1 to 2 hours to rise, so plan accordingly. Alternatively, you can make the dough the day before and let it rise overnight in the fridge.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Time 1h20m

Yield Serves 2 to 4

Number Of Ingredients 10

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Ingredients

3/4 teaspoon active dry yeast (not rapid rise), from a 1/4-ounce envelope
1 cup unbleached all-purpose flour, plus more for dusting
1 cup unbleached bread flour
Kosher salt and freshly ground pepper
2 cups small broccoli florets (from 1 small head)
12 paper-thin lemon slices (from 2 lemons)
4 teaspoons extra-virgin olive oil, plus more for drizzling
2 ounces Gouda cheese, grated (1/2 cup)
2 teaspoons tender fresh rosemary leaves
1 ounce Parmigiano-Reggiano cheese, grated (1/4 cup)

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.