Mediterranean Broccoli Pizza
This Mediterranean Broccoli Pizza is a fresh, flavorful twist on the classic. It layers tender broccoli, tangy feta, and sun-dried tomatoes over a golden crust with gooey mozzarella and a hint of garlic. The result is a satisfying balance of creamy, cheesy richness and crisp vegetables, all tied together with fragrant Mediterranean herbs. It’s hearty enough for dinner yet light enough to enjoy any night of the week.
Prep Time: 20 minutes
Cook Time: 15–20 minutes
Rising Time (if making dough): 1 hour
Total Time: 35 minutes (1 hour 35 minutes if making dough)
Servings: 4
Ingredients
For the Pizza Dough (optional if store-bought):
2 cups all-purpose flour
¾ cup warm water (about 105°F/40°C)
1 packet (2¼ tsp) active dry yeast
1 tsp sugar
1 tbsp olive oil
½ tsp salt
For the Toppings:
½ cup pizza sauce or tomato paste
1½ cups small broccoli florets (lightly steamed or blanched)
1½ cups shredded mozzarella cheese
2 cloves garlic, minced
½ small red onion, thinly sliced
¼ cup sun-dried tomatoes, chopped
¼ cup crumbled feta cheese
1 tsp dried oregano
½ tsp dried basil
Pinch of red pepper flakes (optional)
Salt and black pepper to taste
Olive oil, for drizzling
Instructions
Make the dough (if homemade):
In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Stir until a dough forms.
Knead on a floured surface for 5–7 minutes until smooth and elastic.
Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for about 1 hour or until doubled in size.
(Skip this step if using store-bought dough.)
Prepare the broccoli:
Blanch or steam broccoli florets for 1–2 minutes until bright green and slightly tender. Drain and pat dry.
Preheat and shape the dough:
Preheat your oven to 475°F (245°C).
Roll out the pizza dough on a lightly floured surface to your desired thickness, then transfer it to a pizza stone or baking sheet lined with parchment paper.
Assemble the pizza:
Spread the pizza sauce or tomato paste evenly over the dough.
Sprinkle with half of the mozzarella cheese.
Distribute the broccoli, red onion, garlic, and sun-dried tomatoes evenly over the top.
Add the remaining mozzarella and sprinkle with crumbled feta.
Season with oregano, basil, red pepper flakes, salt, and pepper.
Drizzle lightly with olive oil.
Bake:
Bake for 12–15 minutes, or until the crust is golden brown and the cheese is melted and bubbling.
Serve:
Remove from the oven, let cool for a minute or two, and slice. Garnish with extra herbs or a drizzle of olive oil before serving.
Tips
Lightly pre-cook the broccoli:
Steam or blanch the broccoli just until it turns bright green and slightly tender—about 1–2 minutes. Overcooking will make it mushy, while raw broccoli can stay too firm after baking.
Dry your vegetables well:
Excess moisture from broccoli or onions can make the pizza soggy. Pat them dry with a paper towel before adding to the crust.
Use a hot oven:
High heat (around 475°F / 245°C) ensures a crisp crust and evenly melted cheese. Preheating your baking stone or pan also helps get that pizzeria-style bottom.
Don’t overload the toppings:
Too many toppings can weigh down the dough and prevent it from crisping. Keep it balanced—less is often more when it comes to pizza.
Add garlic strategically:
Mix minced garlic with a bit of olive oil and brush it over the dough or the sauce layer for even flavor distribution and no burnt bits.
Use quality cheese:
Fresh mozzarella gives a creamier texture, while low-moisture mozzarella creates better melt and browning. A mix of both works beautifully.
Finish with a drizzle:
A final drizzle of good olive oil or a sprinkle of crushed red pepper before serving enhances flavor and adds a restaurant-style touch.
Rest before slicing:
Let the pizza sit for 2–3 minutes after baking so the cheese sets slightly—this prevents toppings from sliding off when you cut it.
Variations
Whole Wheat or Cauliflower Crust:
Swap traditional dough for whole wheat or cauliflower crust for a healthier, high-fiber option.
White Pizza Version:
Skip the tomato sauce and use a thin layer of ricotta mixed with garlic and olive oil. Top with broccoli, mozzarella, and feta for a creamy, lighter version.
Add Protein:
Include grilled chicken, sliced turkey sausage, or even chickpeas for added protein and texture.
Extra Veggie Mix:
Add artichoke hearts, roasted red peppers, or olives for more Mediterranean flavor and color.
Vegan Option:
Use vegan mozzarella or cashew cheese and skip the feta. You can also replace the pizza sauce with hummus or a roasted red pepper spread.
Cheese Lovers’ Twist:
Try a blend of mozzarella, provolone, and Parmesan for a richer, more complex flavor.
Lemon Zest Finish:
Sprinkle a bit of fresh lemon zest over the pizza after baking—it brightens the dish and complements the broccoli and feta beautifully.
Spicy Kick:
Mix a pinch of chili flakes or harissa paste into your pizza sauce for subtle heat that pairs well with the tangy feta.
Q&A
Q: Can I use frozen broccoli?
Yes. Just thaw it completely and pat it dry before using. You may want to blanch it briefly to refresh the texture and bring back its bright green color.
Q: What’s the best way to keep the crust crisp?
Preheat your oven and baking sheet (or stone) before baking. Avoid overloading the pizza with sauce or toppings, and make sure your veggies are dry.
Q: Can I make the dough ahead of time?
Absolutely. Pizza dough can be made up to 24 hours in advance. Keep it covered in the fridge, then bring it to room temperature before rolling it out.
Q: How can I make it gluten-free?
Use a gluten-free pizza dough or cauliflower crust. The toppings stay the same, and the flavors still work beautifully.
Q: Can I grill this pizza instead of baking it?
Yes. Brush the dough with olive oil, grill one side for 2–3 minutes, then flip, add toppings, and cook covered until the cheese melts and the crust is golden.
Q: What other sauces can I use besides tomato?
Try pesto, roasted red pepper spread, or a thin layer of hummus for a different Mediterranean twist.
Nutrition
(Per Serving)
(Approximate values, based on 4 servings using standard pizza dough and toppings)
Calories: 320–360 kcal
Carbohydrates: 35–40 g
Protein: 15–18 g
Fat: 12–15 g
Fiber: 3–4 g
Sugar: 3–5 g
Sodium: 500–600 mg
Note: Values vary depending on the crust type, cheese blend, and toppings used.
Conclusion
This Mediterranean Broccoli Pizza is a colorful, wholesome take on classic pizza night. The combination of tender broccoli, melted cheese, and tangy feta brings out layers of flavor that are both comforting and vibrant. Every bite balances creaminess with fresh, herby notes and a subtle crunch from the vegetables. It’s easy to make, endlessly adaptable, and perfect for anyone craving a lighter, Mediterranean-style pizza that still feels indulgent.