BROCCOLI CRUST PIZZA WITH MUSHROOMS, AVOCADO AND CREAMY LIGHT CHEESE SAUCE

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BROCCOLI PIZZA CRUST - A FEW TIPS! This ersatz but delicious pizza definitely tastes best the day it is made. But if you’re a pizza lover like I am, you also know the guilty pleasures of enjoying a leftover slice the next day. You can reheat this in a hot oven at about 400 degrees F, but it won’t be as crisp as it was the day it was made. Just letting you know! As for freezing, you can premake and prebake the crust, but bring it to room temperature slowly – overnight in the fridge first – before using it. Reheat it in the oven until warmed through. Once warm, add the toppings, and return to the oven. Bake until hot and any cheese you’ve added is melted and bubbly.

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BROCCOLI CRUST PIZZA WITH MUSHROOMS, AVOCADO AND CREAMY LIGHT CHEESE SAUCE

By Diane Kochilas

Prep Time 20

Cook Time 35

Servings

Eggs, Gluten Free, Greek – Inspired, Lent / Fasting, Mediterranean, Mediterranean Diet, Recipes, Snacks, The Ikaria Diet, Vegetables

Prep Time 20

Cook Time 35

Servings

Eggs, Gluten Free, Greek – Inspired, Lent / Fasting, Mediterranean, Mediterranean Diet, Recipes, Snacks, The Ikaria Diet, Vegetables

Ingredients

1 large head broccoli cut into florets
2 eggs
2 cups mozzarella cheese coarsely chopped, divided
¼ cup aged Kefalotyri or Parmesan cheese
½ tsp dried oregano
2 garlic cloves finely chopped
Seasalt and freshly ground black pepper
¼ cup cheese sauce see below
1/3 cup white button mushrooms
1 avocado thinly sliced
1/3 cup parsley finely chopped

Cheese sauce

2 Tbsp extra virgin Greek olive oil
2 Tbsp all-purpose flour
1 1/4 cup whole milk
Seasalt and freshly ground black pepper
2 garlic cloves pressed or finely grated
1/4 cup Kefalotyri or Parmesan cheese shredded

Instructions

Preheat the oven to 425°F/ 200°C. Line a round 14" pan with parchment paper; set aside.
Place the broccoli florets in a bowl of a food processor. Pulse until the broccoli is grated and looks like rice or couscous, being careful not to over-pulse. Place the broccoli in a steaming basket and steam the broccoli for 2 minutes, or until softened. Place the steamed broccoli on an open cheesecloth or dish towel and allow it to cool. When it’s cool to the touch, wrap the broccoli in the towel and squeeze out all the excess water, so it is as dry as possible.
While the broccoli is cooling down, prepare the sauce. Heat olive oil in a small saucepan over medium heat. Whisk in flour and continue whisking for 1-2 minutes (do not let it brown). Slowly add milk, whisking constantly until smooth, thickened, and bubbly. Season to taste and add garlic. Add Kefalotyri/ Parmesan cheese and whisk for another 30 seconds. Remove from heat and continue whisking just until cheese is melted and sauce is smooth, then set aside to cool before using for pizza.
Transfer the broccoli to a large bowl, add the eggs, 1 cup of mozzarella cheese, Kefalotyri/ Parmesan cheese, oregano, garlic, salt, and pepper. Mix with a spoon or your hands until all the ingredients are well blended and a “dough” forms. Place the dough on the prepared baking sheet, and shape it into a round pizza crust, about ½ inch thick.
Bake the dough in the preheated oven for 10-15 minutes until golden. Remove from the oven and add the pizza sauce, remaining mozzarella cheese, and mushrooms. Return to the oven and bake until the cheese is melted and the crust is crisp, about 10 more minutes. Cool for a few minutes before cutting. Add the avocado slices, sprinkle with parsley and serve.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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BROCCOLI CRUST PIZZA WITH MUSHROOMS, AVOCADO AND CREAMY LIGHT CHEESE SAUCE