Creamy Broccoli Pizza

Creamy Broccoli Pizza

  • Preparation 45 min
  • Cooking 50 min
  • Servings 1
  • Makes 4 medium pizzas

Chock full of veggies, this riff on one of Ricardo’s favourite pies is a real slice of freshness. We took our classic pizza dough and slathered on a base of broccoli purée, cheese (Parmesan and ricotta), cream, garlic and scallions (for an ultra-green spin on traditional red sauce), then loaded it with broccoli florets, asparagus (all organic options), melty mozzarella and smoky, sliced capicollo. Topped with a cloud of creamy burrata and a scattering of baby kale, just call it the new all-dressed.

Featured in RICARDO Magazine SPRING 2019
  • Nut-free
  • Egg-free



  • Broccoli Cream

  • Toppings


  • Broccoli Cream

  • Toppings

Note from Ricardo

Looking to save time while preparing this recipe? Find the RICARDO Pizza Dough at IGA grocery stores.

Bake in a pizza oven

To bake in a pizza oven, simply preheat the appliance on high (“MAX” setting) for 20 minutes with the door closed. Put a disc of dough on a lightly floured pizza peel (don’t use parchment paper). Put the toppings on the pizza.

With the peel, slide one pizza at a time onto the hot stone. Bake for about 2 to 3 minutes, rotating 4 or 5 times during baking until the crust is golden brown and the cheese has melted all over.

Personal Note

To help you with this recipe

RICARDO  Pizza Stone

RICARDO Pizza Stone

39.99 $

This thick pizza stone can be used in the oven or directly on the barbecue. Convenient built-in handles allow for easy transport to the table.

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