Broccoli White Pizza brings bright Italian flavors—garlic, herbs, and the crisp bite of red onion and toasted pine nuts—together in a fast, delicious pie. Ready in about 30 minutes, this sauceless white pizza is colorful, textured, and full of flavor. It’s simple to make and worth repeating.
If pizza is your thing, this version is a winner: loaded with broccoli, balanced with seasoned mozzarella and parmesan, and finished with fresh basil and crunchy pine nuts. The result is elegant-looking and totally satisfying.
Why this recipe works
This broccoli white pizza is inspired by a flatbread I loved at a restaurant, but improved for home cooking. Unlike many deliveries that skimp on vegetables, this version packs plenty of broccoli and uses straightforward shortcuts so you can get great results with minimal fuss.
The combination of well-seasoned cheese, olive oil‑kissed broccoli, and toasted pine nuts gives a satisfying contrast of creamy, savory, and crunchy elements. Using a precooked thin crust shortens bake time while still producing a crisp base when baked on a hot stone or according to your crust’s directions.
What is white pizza sauce made of?
White pizza traditionally has no tomato sauce. Instead, cheese is layered directly on the crust and topped with your chosen ingredients. If you prefer a little base, brush the crust lightly with olive oil or a very thin smear of pesto—remember pesto’s strong flavor can dominate—otherwise let the cheese and toppings shine.
Do you cook broccoli before putting it on pizza?
It depends. In this recipe I use a precooked thin crust, which reduces oven time. Frozen broccoli sold for steaming is blanched before freezing, so once thawed it won’t be fully raw and will cook nicely on the pizza during the short bake. If you use fresh broccoli with raw dough, briefly blanching or par‑cooking the florets will ensure they finish tender when the crust is done.
Ingredients for white broccoli pizza
- Pine nuts, toasted for crunch
- Shredded mozzarella
- Italian-style seasoning (or 1 Tbsp of a Restaurant-Style Olive Oil Bread Dip blend)
- One package frozen steam-in-bag broccoli (thawed preferred)
- Garlic, minced
- Extra virgin olive oil
- Kosher salt and fresh cracked pepper
- Thin red onion, thinly sliced
- Precooked thin pizza crust
- Freshly grated parmesan (omit for strict vegetarians)
- Fresh basil, chopped
How to cook this pizza
Heat the oven
Preheat your oven to 450°F (232°C) with a pizza stone inside. Once the oven reaches temperature, leave it to heat another 15 minutes so the stone is thoroughly hot. A well-heated surface helps produce a crisp crust at home.
Prep the toppings
While the oven and stone heat, prepare the toppings:
- Toast pine nuts in a small skillet over medium heat, tossing often, until golden and fragrant.
- Thinly slice the red onion.
- Toss shredded mozzarella with the seasoning blend so the cheese is evenly flavored.
- Toss broccoli with olive oil, minced garlic, salt, and pepper—this coats the florets so they roast nicely in the oven.
Assemble the pizza and bake
Carefully remove the hot pizza stone from the oven or follow the instructions for your crust if not using a stone. Place the precooked crust on the stone or baking surface. Layer evenly with the seasoned mozzarella, then the sliced onion, and finally the broccoli. Bake at 450°F (232°C) for about 10 minutes, or until the crust is crisp and the broccoli shows slight charring.
When the pizza comes out of the oven, sprinkle on the toasted pine nuts, grated parmesan, and chopped fresh basil. Slice and serve immediately.
FAQs
Follow the recommendations for your precooked crust. Some crusts bake best on a sheet pan, others directly on the oven rack. Use the method suggested on the package to achieve the best texture without a stone.
Substitute 1 tablespoon of Italian seasoning plus a pinch or two of kosher salt to flavor the cheese.
This recipe uses a premade crust for speed, but you can substitute homemade dough if you prefer. If using fresh broccoli, briefly blanch the florets and shock them in an ice bath to preserve color, drain well, then proceed.
Broccoli White Pizza
Equipment
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pizza stone (optional)
Ingredients
- ¼ cup pine nuts
- 8 oz shredded mozzarella cheese
- 1 Tbsp Italian seasoning or Olive Oil Bread Dip blend
- 1 (10.8 oz) bag frozen steam-in-bag broccoli, thawed
- 2 cloves garlic, minced
- 1 Tbsp extra virgin olive oil
- Kosher salt and fresh cracked pepper, to taste
- ½ small red onion, thinly sliced
- 1 precooked thin pizza crust
- ¼ cup freshly grated parmesan cheese
- 1 Tbsp chopped fresh basil leaves
Instructions
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Preheat oven to 450°F (232°C) with a pizza stone inside. Once at temperature, allow the stone to heat an additional 15 minutes.
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Toast pine nuts in a small nonstick skillet over medium heat until golden, tossing often.
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In a bowl, toss shredded mozzarella with the seasoning blend and set aside.
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Toss broccoli with garlic, olive oil, salt, and pepper. Set aside.
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Remove the hot stone from the oven. Place the precooked crust on the stone, then layer cheese, onion, and broccoli. Bake at 450°F (232°C) for about 10 minutes, until the crust is crisp and the broccoli has light char.
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Remove from oven and top with toasted pine nuts, parmesan, and fresh basil. Slice and serve.