This pizza is a new favorite. Kate ordered it while I was visiting Boston and I was skeptical at first, but was instantly proven otherwise. Obviously that meant I had to recreate it at home, especially since the pizza stone is the most used tool in this kitchen. You might want to cut down the garlic a bit if you are concerned about your breath in close quarters, but I personally wouldn’t because I like it the way it is too much. Besides, it’s not like I’ll be kissing anyone until March 1st…
In case you were unaware, Brent is on vacation in Costa Rica for two weeks and I stole his sweatpants. It’s revenge? Anyway, I did get to chat with him over AIM last night which was super. Oh thank you, Internet!
1 cup Pizza Sauce (Veggie Lasagna sauce minus water and pureed)
4 cloves garlic, minced
1 cup crumbled feta cheese
1/4 cup pizza cheese blend, shredded
1 cup fresh broccoli florets (or frozen, thawed)
- Place pizza stone on middle rack and allow to preheat in the oven to 400 degrees, for at least 10 minutes.
- Roll out pizza dough and transfer to a pizza peel, sprinkled with cornmeal. Spread on the pizza sauce followed by garlic, feta cheese, broccoli and pizza cheese. Transfer to the pizza stone (without removing from the oven) and bake for 20-25 minutes, or until the crust starts to turn golden and the cheese starts to bubble.
Source: The Spiffy Cookie original