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Artisan Broccoli Pizza

Artisan Pizza is an ultimately amazing veggie pizza topped with Broccoli, red onion, mushrooms, olives and two kind of cheese. Lunch perfection!

Artisan Broccoli Pizza is my healthier version of pizza, and not only comforting but incredibly delicious too. To be quite honest pizza sauce and I am not on a good term at all.

Anyhow, any other pizza would give me heartburn. I just feel really sick after I eat a slice of pizza.

Artisan Pizza is an ultimately amazing veggie pizza topped with Broccoli, red onion, mushrooms, olives and two kind of cheese. Lunch perfection!

So, lately, I am trying to ditch the sauce and use only cheese instead as a base. Oh, and yes, my kids love this pizza with broccoli so I am hoping yours will like this fun and delicious idea too.


Today is much warmer than the previous few days, but it is rainy and gloomy January day.

Artisan Pizza is an ultimately amazing veggie pizza topped with Broccoli, red onion, mushrooms, olives and two kind of cheese. Lunch perfection!

Usually, on a day like this I make a huge pot of homemade slow-cooked stew, but just like last week I decided to make this delicious pizza that my family flipped head over heels for it.

After testing a few times, I am confident to share with you guys. Give it a try for your next dinner pizza night!


Artisan Broccoli Pizza

Artisan Broccoli Pizza

Yield: 4-6 SERVINGS
Prep Time: 10 minutes
BAKE TIME: 15 minutes
DOUGH PREP: 1 hour
Total Time: 1 hour 25 minutes


  • 3 cups Bread Flour or all-purpose flour + more if needed for dusting
  • 1 1/2 tsp. salt
  • 1/2 tsp. sugar
  • 2 tsp. instant yeast
  • 3 Tbsp olive oil
  • 1 1/4 cups water, warm to the touch *more if needed
  • Topping for 1 pizza crust:
  • 6 slices Muenster Cheese,
  • 4 slices Cheddar Cheese
  • 1 cup Fresh Broccoli Florets, blanched
  • Handful Olives, sliced /any on hand
  • 5 mushrooms, sliced
  • 1/2 Red Onion, sliced into thin rings
  • Mild Cheddar Cheese, shredded
  • Garlic and Herb Seasoning, optional


  1. In a bowl, combine bread flour, sugar, yeast, and salt. Mix with a preferably large wooden spoon.
  2. Add at first 1 cup of water and 2 Tbs. of oil, mix with the spoon, then starts kneading with your hand, adding the rest of the water; knead until the dough forms into a ball/If the dough is sticky, add additional flour but if the dough is too dry, add additional water, a tablespoon at a time. Knead well, for about 15 minutes. The dough should be elastic, and just a little bit sticky. 
  3. Oil/grease clean large and deep bowl with remaining tablespoon oil and transfer the dough. Knead in that bowl few times, then cover with plastic wrap, and take a clean large kitchen towel and place in the bowl. Place the bowl in the warmer area, such as in the turned off the oven or on top of the stove/away from windows. Let it double in size -it will take about 50-60 minutes. *Also, after it rises, it can be in the fridge for up to 36 hours. The dough is going to be even better. 
  4. After it doubles in size, knead and cut the dough into two or three balls, depending how large or thick/thin you would like your pizza crust to be (With this much dough you can make 2 large pizzas, but you could make 3 thin medium size pizzas) 
  5. Preheat the oven at 400F, and with extra flour dust the working area, knead one of the dough balls and take a rolling pin and roll the thickness that you desire. Place it on the lightly greased baking sheet, and with hands spread the dough to the end of the baking sheet. Remember that dough will rise a bit more while baking. Take a fork and punch on top of the dough. Bake for 10 minutes in the preheated oven or until it gets light golden color. 
  6. Wash cut only the florets of the broccoli. Blanch broccoli florets with a pinch of salt, drain, leaving broccoli in the colander, then wash under cold water to shock broccoli, and stop cooking process. Leave it in the colander so they can dry, but you can take a paper towel and just slightly dry them too. Prepare the rest of the ingredients for the pizza topping. 
  7. Take the pizza crust out and place the cheese on top of the crust and add the rest of the ingredients equally all over the pizza crust. Toss cheddar cheese the last all over the pizza, and you can add more or less.
  8. Bake for 12 more minutes in preheated oven (400F) or until the cheese is melted and crust develops darker color. 
  9. Let it cool down for about 3 minutes before cutting and serving pizza. You can also sprinkle with garlic and herbs, seasoning before cutting. Gives a wonderful flavor. Serve it with salad blend on the side -tossed with lemon juice, olive oil and a few pinches of salt.


• You may use mozzarella or provolone instead of the Muenster Cheese. I love the taste of Muenster. It is also lower in calorie comparing to Mozzarella and goes wonderfully with this topping combo.

• Unused pizza dough can be placed in a tight Ziploc bag and in the fridge for up to 3 days, just take it out of the fridge 20 minutes before if you are going to make anything. You can make Calzone, flatbread with it too.

• Flour is NO-SODIUM flour! You got to look at the back label and see before you start baking with it.

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