I was scouring the Daily Meals Top 101 Pizzas last week and paused at this one from Nellcote in Chicago. Roasted broccoli pizza. I liked the sound of that. I could devour a pound of roasted broccoli, so I went for it. I threw on some sausage and added a combination of aged provolone and fresh mozzarella...and boom! The combination of flavors had the taste buds roaring.
I used my Baking Steel in place of a pizza stone. The Baking Steel holds 18 X the thermal capacity of stone, creating an incredible airy crust in half the time of a pizza stone. More heat, faster cook time and better crust, needless to say I threw out my pizza stone the second I realized the power of the Steel. This pizza only took 6 minutes in my Thermador gas oven (on the Baking Steel). Thank you Daily meal for putting together the list of 100 top pizza spots. Nollecote is now on my short list of places to visit.
Create Some Love,
Recipe adapted by Nellcote, Chicago.
1 pizza dough
4 oz. roasted broccoli
2 oz. grated aged provolone
3 oz. Sausage of your choice, i used sweet italian - recipe called for fennel sausage
2 oz. fresh mozzarella
Crushed red pepper flakes
1. Place Baking Steel on top rack of your oven. Pre-heat to 500 degrees or on full throttle (Preheat 45 minutes-1 hr).
2. Stretch or roll out dough to a 12 inch cylinder, or any shape will do. Lightly flour your peel and place dough on top.
3. Roast the broccoli ahead - rough chop, toss with olive oil and s & p. Cook until desired brownness. Place on top of dough.
4. Coat sausage with flour, then place on pizza dough. The sausage will cook on the pizza, no reason to precook.
5. Spread the grated provolone and fresh mozzarella throughout then distribute red pepper flakes.
5. Launch onto the Baking Steel, bake until you've reached your desired brownness.
6. Remove from oven, take a photo for instagram.
Slice and Serve