Fine Fixin’s: A Better (for you) Pizza

This recipe for Pizza with Garlicky Broccoli and Sun-Dried Tomatoes is another great healthier take on a classic from America’s Test Kitchen, which, if you haven’t noticed, is our current favorite cookbook. If you try any of these recipes and like them, do yourself a favor and pick up a copy. We really can’t recommend it enough. The genius of this recipe is that it somehow has the ability to get Sarah to eat whole wheat pizza dough and vegetables (and a pretty vegetabley vegetable at that).

Makes two 14‐inch pizzas

4 teaspoons olive oil
8 ounces broccoli florets, cut into 1-inch pieces (about 3 cups)
3 garlic cloves, minced
¼ cup water
½ cup oil-packed sun-dried tomatoes, rinsed, patted dry, and sliced thin
Salt and pepper
1 recipe Whole-Wheat Pizza Dough
1 recipe No-Cook Pizza Sauce or a can of sauce if you’re not feeling the whole sauce-made-from-sratch thing.
3 cups shredded part-skim mozzarella cheese (about 12 ounces)
¼ cup grated Parmesan cheese

1. Adjust an oven rack to the lower-middle position, place a baking stone on the rack, and heat the oven to 500 degrees. Let the baking stone heat for at least 30 minutes (but no longer than 1 hour).

2. Meanwhile, heat 2 teaspoons of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the broccoli and cook until lightly browned, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the water, cover, and cook for 3 minutes. Uncover, add the sun-dried tomatoes, and cook until the broccoli is tender and the water is evaporated, about 2 minutes. Season with salt and pepper to taste and transfer to a bowl.

3. Turn the dough out onto a lightly floured counter, divide it into 2 equal pieces, and cover with greased plastic wrap. Working with one piece of dough at a time (keep the other piece covered), press and roll the dough into a 14-inch round, flouring the counter as necessary. Transfer the dough to a rimless (or inverted) baking sheet lined with parchment paper and reshape as needed.

4. Lightly brush the outer ½-inch edge of the dough with 1 teaspoon more oil. Spread 1 cup of the pizza sauce over the dough, leaving a ½-inch border at the edge. Sprinkle with 1½ cups of the mozzarella, 2 tablespoons of the Parmesan, and half of the broccoli mixture.

5. Slide the parchment paper and pizza onto the hot baking stone. Bake the pizza until the edges are brown and the cheese is golden in spots, 8 to 13 minutes. (Assemble the second pizza while the first bakes.)

6. Remove the pizza from the oven by sliding the parchment paper back onto the baking sheet. Discard the parchment paper and slide the pizza onto a cutting board. Slice the pizza into 8 slices and serve hot. Let the stone reheat for 5 minutes before baking the second pizza.

From The America’s Test Kitchen Healthy Family Cookbook