Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This rich and hearty pizza is inspired by Tastebud, a food stand at the Portland farmers' market. They use a mobile wood-burning oven to make the most creative pizza slices in the region. A leggy cousin of broccoli, the delicate purple florets and thin stems of purple sprouting broccoli make an ideal topping for grilled pizza.

Ivy Manning
Recipe by Cooking Light June 2015

Gallery

Credit: Neil Dacosta

Recipe Summary test

hands-on:
25 mins
total:
40 mins
Yield:
Serves 4 (serving size: 2 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to high heat.

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  • Remove dough from refrigerator. Let stand at room temperature, covered, for 30 minutes.

  • While dough rests, combine olive oil, broccoli, and garlic in a medium bowl; toss to coat. Coat grill rack with cooking spray. Arrange broccoli on grill rack; grill 6 minutes or until lightly charred, turning occasionally. Remove broccoli from grill; cut into 1-inch pieces. Place broccoli, vinegar, and pepper in a bowl; toss to coat. Set aside.

  • Sprinkle cornmeal on a baking sheet. Roll dough into a 12-inch oval on a lightly floured surface. Coat grill rack with cooking spray. Place dough on grill rack; grill 2 minutes on each side. Place dough on prepared baking sheet.

  • Reduce grill temperature to medium. Top dough evenly with broccoli mixture and cheese, leaving a 1/2-inch border. Sprinkle evenly with thyme and bacon. Place pizza on grill rack; cover and cook 6 minutes or until cheese melts and crust is lightly browned. Cut into 8 wedges.

Nutrition Facts

369 calories; fat 13g; saturated fat 5g; mono fat 5.7g; poly fat 1.3g; protein 17g; carbohydrates 45g; fiber 8g; cholesterol 28mg; iron 3mg; sodium 620mg; calcium 191mg.
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