A damn good pizza idea:
Besides the usual dough, sauce, and cheese galore, add broccoli and red onions prepared as you would for roasting them (coated in olive oil, plus s&p). Broccoli florets should be quite small, and onions quite thin, to allow for a short cooking time.
THEN, make the best pizza topping in the world (discovery thanks to Paulie Gee’s…aka the debatable best pizza in NYC): HOT HONEY. You can be all fancy and buy the official version (which we did at the recent Greenpointers Holiday Market, but, as per my rules, we Cannot Touch until Christmakkuh is celebrated…) OR make your own. Simply combine 3 parts honey to 2 parts hot sauce (unless your hot sauce is ridiculously hot) and mix well. Drizzle over pizza before popping into your oven (at the hottest possible temp).
Pizza is done when cheese melts sufficiently, broccoli is charred but still crunchy, and the edges begin to brown, about 12 minutes.
We strayed a bit from this basic model by trashing our pizzas up with black olives, yellow peppers, leftover mushrooms (me), prosciutto (him), and of course fresh basil post-oven. None of this was at all necessary, though, and I recommend giving the broccoli-red onion-hot honey combo a chance before letting your fridge leftovers make the rules.
Sauce, dough, cheese, broccoli, red onion, olive oil, honey&hot sauce, s&p
Use your brain, silly! (Or, follow my first pizza post for more specifics!)
Recipe inspired by Serious Eats and veggie-fying the Hellboy.
Snowflakes by us, proudly 🙂