Weeknight pizza can be a cinch, especially if you use store-bought pizza dough. Most grocery stores and several pizza places sell dough that you can stretch into your own homemade pie on a sheet pan, and have an delightful meal in minutes. Roasted broccoli, cherry tomatoes and capicola make the best toppings for an incredible tasting pizza and chunks of mozzarella give it a super cheesy finish.
I used a bag of dough from Trader Joe’s in this recipe, and pulled it as long and wide as it would go, so I could top it with these delicious ingredients. I used capicola instead of pepperoni for a different flavor profile that I think makes a statement on top of roasted broccoli and cherry tomatoes. It’s my pizza rendition of a BLT – one I think you’ll enjoy. I moved the pie onto a cutting board to rest before I sliced it into rectangles to serve. Pretty tasty stuff.
1 ball or bag of pizza dough, about 12 ounces
1 cup cherry tomatoes, halved
8 ounce ball of mozzarella
1 cup broccoli florets
8 slices capicola or other cured meat
1/4 cup Parmesan cheese
pinch of red pepper flakes
- Preheat oven to 45o degrees. Stretch dough into a rectangle on an oiled sheet pan. Drizzle dough with 1 tablespoon olive oil.
- Scatter cherry tomatoes on top. Slice mozzarella and tear into pieces and place in between tomatoes.
- Place broccoli and capicola on top of mozzarella and dust pie with Parmesan. Sprinkle with red pepper flakes.
- Bake in oven for 20 minutes or until edges are deep golden brown and toppings are bubbling. Remove and let rest 5 minutes before slicing. Enjoy!