A few things: 1. The broccolini can totally be substituted with plain, old broccoli here. But because broccoli is a bit beefier, I’d give it a head start by blanching for 2 minutes and draining well before putting it on the pizza. 2. Broccolini is prettier when left whole, but for ease of eating you may want to give it a rough chop. 3. You should probably buy an organic lemon for this, seeing as how you’re going to eat the skin and all. To be honest though I didn’t and we are not dead, but in the future I will.
A ball of pizza dough, homemade or store-bought
⅓ C whole milk ricotta
2 T olive oil, divided
4–5 ounces fresh mozzarella, sliced thin
½ bunch broccolini, washed and stems trimmed
½ lemon, washed and sliced thin
½ tsp kosher salt
¼ tsp red chili flake
1 T pine nuts, untoasted
Preheat your oven to 475° F.
Stretch pizza dough onto a rimmed baking sheet that has been greased with non-stick spray.
Combine 1 T olive oil with ricotta and spread over pizza dough, leaving a half inch rim.
Layer on mozzarella, broccolini, and lemon slices. Sprinkle with kosher salt, chili flake, and pine nuts. Drizzle with remaining tablespoon of olive oil.
Bake for 15-18 minutes, or until the underside of the crust is a light, golden brown. Remove pizza from oven and turn on your broiler. Broil pizza for 3-4 minutes or until the lemons pick up a little color. Do not walk away from this. It will be bad news.
Remove from oven and let cool for five minutes. Garnish with fresh basil and serve.
Keywords: vegetarian pizza, lemon recipes, unique pizza recipe