Cast-Iron Broccoli and Ricotta Pizza

Cooking homemade pizza on the stove in a cast-iron pan and then finishing it in a very hot oven yields a perfectly crispy crust in very little time. The crust is a super-quick food processor dough that requires little work and we top this pie with creamy ricotta and part-skim mozzarella, plus blanched broccoli and juicy roasted peppers. Feel free to substitute your own favorite vegetables — torn kale leaves, sautéed mushrooms and roasted cauliflower are all delicious on this “pizza bianca.”

RD Tip: If you decide to save some time and use jarred roasted peppers instead of fresh, remember to drain and pat them dry so they don’t add unwanted moisture or sogginess to your dough.

Active time: 15 minutes | Total time: 2 hours

Cast-Iron Broccoli and Ricotta Pizza

Ingredients

For the dough

• 2 cups (300g) whole-wheat flour, plus more for dusting
• 1 1/2 tsp instant yeast
• 1/2 tsp salt
• 1 tbsp olive oil
• Cooking spray

For the topping

• 8 oz (227g) broccoli florets, roughly chopped
• 1 tbsp olive oil
• 3/4 cup (210g) part-skim ricotta cheese
• 1/2 tsp ground black pepper
• 1/8 tsp crushed red pepper flakes
• 1/2 cup (170g) roasted red bell peppers, roughly chopped (freshly roasted or jarred)
• 1/2 cup (112g) grated part-skim mozzarella cheese

Directions

Pulse the dough ingredients together in a food processor with 3/4 cup warm water (110°F/43°C) for 1 minute, until the dough comes together. Let rest for 1 minute, and then process the dough for 1 minute more. Alternatively, mix the flour, yeast and salt in a large bowl and stir to combine. Add the water and 1 tbsp of the oil and stir until a shaggy dough forms. Knead the dough on a clean surface, adding flour as necessary if the dough sticks, until the dough is smooth and elastic, about 5 minutes.

Lightly coat a large bowl with cooking spray and place the dough in the bowl. Cover with plastic wrap and set aside in a warm place until the dough has doubled, 1–1 1/2 hours, depending on the ambient temperature.

Put the broccoli in a small bowl with 2 tbsp water. Cover and microwave on high for 2 minutes. Drain and set aside. Alternatively, steam the broccoli for 2 minutes. Set aside.

Preheat the oven to 500°F (260°C). Divide the dough in half. Roll the dough out on a lightly floured surface into two 12-inch rounds. Cover 1 round and set aside.

Brush a large (12–14-inch) cast-iron skillet with half of the oil. Place 1 dough round in the skillet, pushing the dough into the edges of the pan with your fingertips. Spread half of the ricotta over the dough. Sprinkle with half the pepper and crushed red pepper. Spread half the broccoli, red bell peppers and mozzarella evenly over the ricotta. Set the skillet on the stove over medium-high heat and cook until the crust is beginning to brown on the bottom, about 4 minutes.

Transfer the skillet to the oven and bake until the edges of the crust are browned and the broccoli is charred in places, 10 minutes. Remove from the oven, transfer to a cutting board, and cover with foil. Repeat with the remaining ingredients to make a second pizza. Cut each pizza into 6 wedges and serve.

Serves: 6 | Serving Size: 2 slices/1/3 pizza

Nutrition (per serving): Calories: 268; Total Fat: 10g; Saturated Fat: 3g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 16mg; Sodium: 300mg; Carbohydrate: 35g; Dietary Fiber: 6g; Sugar: 2g; Protein: 13g

Nutrition Bonus: Potassium: 221mg; Iron: 11%; Vitamin A: 21%; Vitamin C: 71%; Calcium: 18%

Originally published July 14, 2020; Updated July 2026

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