White Pizza with Broccoli Recipe
Cook Time: 10 Minutes
Phase: Phase 3
1 package Bakers Yeast (Active Dry)
1 1/2 cup (8 fl oz) Water
2 1/2 cup Whole Grain Soy Flour
4 oz Vital Wheat Gluten
1 1/2 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
0 1/4 tsp Salt
5 tablespoon Olive Oil
2 clove Garlic
1 lb Broccoli
0 3/4 cup Ricotta Cheese (Whole Milk)
0 1/2 cup, shredded Mozzarella Cheese (Whole Milk)
4 tbsp Parmesan Cheese (Grated)
1 tsp Oregano
- Prepare a 14-inch pizza pan with air holes by spraying lightly with oil. Set aside. Combine yeast with 1/2 cup warm water in a small bowl. Set aside for a few minutes to become foamy.
- In a large bowl whisk to combine the soy flour, wheat gluten, baking powder and salt. Add the warm yeast water and 3 tbsp olive oil mixing with your hands. Slowly add more water a tablespoon at a time until it becomes a workable dough. Place into an oiled bowl and cover with plastic wrap. Place in a warm area and allow to double in size for 1 hour. Remove plastic wrap, punch down, flatten and reshape onto the pizza pan. While dough is rising make the topping.
- Preheat oven to 450°F.
- For the topping: Heat 1 tbsp olive oil in a skillet over medium heat. Mince the garlic and add it to the pan, cook for 30 seconds then add the chopped broccoli and cook another 2 minutes. Remove from heat and add the ricotta cheese, stirring till combined. Spread mixture over the crust leaving a 1/2-inch border then top with mozzarella and Parmesan cheeses. Sprinkle with oregano and remaining 1 tbsp of oil. Bake for 20-22 minutes minutes until puffed and nicely browned.
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