It is Tuesday morning and we are almost done with the week. Well, kind of done since it’s just Tuesday but hey I always like to think positive.
I am very excited to share with you a special pizza recipe that was created by yours truly Laz from Lazaro Cooks and little ole me. It first came up when Laz mentioned that he created a Broccoli and Cheese pizza. That is how the whole idea started and we emailed back and forth different ideas on how to create an acid free pizza sauce. We discussed what dough to use, the puree ingredients, and what cheese to drown the pizza in. I say drown because I am cheese girl and with every bite of my pizza I prefer a plethora of cheese in my mouth. If you would like to read our full conversation on how this pizza started just hop on over to www.lazarocooks.com and read his post.
This is such a great idea since I know a lot of people who can’t have tomato sauce since it irritates there stomach. I am one of those people so I try my best to stay away from it. So pizza was the last thing on my mind to eat but that does not mean I was not craving it. This past weekend I took the recipe and I went to town and created this masterpiece. Let me say that it was absolutely amazing and it did not need any tomato sauce. The texture of the roasted garlic broccoli puree was to perfection. It was so good I ate it for Saturday lunch and dinner. Then I made a whole new one on Sunday and had it for lunch. If that does not convince you that it was good I don’t know what will.
Ingredients and Steps to Follow
- 4 large garlic cloves unpeeled – trust me large ones are easier to work with
- Aluminum foil
- Preheat oven to 350 F
- Lay a sheet of foil on the counter. Place the 4 cloves in the center of the sheet. Wrap into a nice little pouch.
- Roast in oven for 60 minutes.
- Remove garlic cloves from foil. Allow to come to room temp.
- Squeeze out all the roasted garlic goodness.
- 1 head of broccoli florets trimmed from stems.
- Sea salt
- Spring water – or tap whatever
- Fill the largest pot you got about 2/3 of the way up.
- Add a nice fistful of sea salt.
- Cover. Bring to boil.
- Add the broccoli.
- Allow to cook for 4 minutes.
- Using a spider strainer remove broccoli from pot and into the blender. Reserve cooking water.
- The amount of cooking water added, will determine how thick or thin your puree is.
- Add your desired amount of cooking water.
- BLEND HOT. Re-season with sea salt if needed
- 1 gluten-free pizza crust dough
- Fresh mozzarella
- Shredded mozzarella
- 3 sprigs fresh thyme
- Olive oil
- Pre bake your dough for the time called for. Usually about 8 minutes.
- Remove dough from oven.
- Spoon on your broccoli puree
- Tear up and arrange the fresh mozzarella.
- Sprinkle with shredded mozzarella
- Peel off the thyme flowers from stems and add to pizza.
- Finish with a swirl of olive oil.