Quick Broccolini Almond Pizza with Mozzarella and Feta
A crispy homemade pizza topped with blanched broccolini, sliced almonds, mozzarella, and feta, all on a red sauce base. This recipe makes two 11-inch pizzas and serves 4 to 6.
- Prep30 min
- Cook10 min
- Total40 min
- DifficultyMedium
- Servings4
This pizza brings together the earthy bitterness of broccolini and the nutty crunch of almonds, balanced by creamy mozzarella and tangy feta. Blanching the broccolini first keeps it tender without becoming soggy during baking.
The key to a great pizza at home is a very hot oven and a good dough. Feel free to use your favorite whole wheat or store-bought dough. If you have a baking stone or steel, preheat it for maximum crispiness.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 500°F with a rack in the upper third. If using a baking stone or steel, place it on the top rack while the oven heats. Prepare your pizza dough and roll it out into two 11-inch rounds.
- Spread the pizza sauce (or the drained, crushed tomatoes) evenly over the two pizzas. Divide the shredded mozzarella, crumbled feta, and sliced almonds between them.
- To prepare the broccolini, fill a large saucepan with a few inches of water and bring to a boil. Meanwhile, trim the tough ends off the broccolini and cut any thick stems (wider than 1/4 inch) in half lengthwise.
- Once the water is boiling, add the broccolini and cook for 1 minute after the water returns to a boil. Drain well and pat dry with a clean tea towel. Toss with 1 teaspoon olive oil until lightly coated.
- Arrange the broccolini over the pizzas, then sprinkle any remaining almonds on top. Bake the pizzas one at a time on the top rack until the crust is golden and the cheese is bubbly and spotty brown, about 12 minutes (or less if using a stone/steel—watch closely).
- Transfer each baked pizza to a cutting board. Garnish with red pepper flakes and torn fresh basil if desired. Slice and serve immediately.
💡 Tips
- To prevent a soggy center, avoid overloading the pizza with too much sauce or wet toppings.
- If using a baking stone/steel, let it preheat for at least 30 minutes for the best crust.
- You can substitute broccolini with broccoli rabe (blanch slightly longer) or regular broccoli florets.
Inspired by a recipe from Cookie and Kate