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Baking recipe · from the recipe book

New York Garlic Oil Pizzas with Charred Broccoli

Crisp-chewy New York crust brushed with sizzling garlic oil, piled with charred broccoli florets, sweet red pepper and wilted spinach under melty mozzarella with a hint of chili heat.

New York Garlic Oil Pizzas with Charred Broccoli

Ingredients

  • 3⅔ cups500 gBread flour
  • 1⅓ cups320 gWaterlukewarm, about 95°F (35°C)
  • 2 tsp12 gSaltdivided
  • 1 tsp4 gInstant yeast
  • 2 tsp8 gGranulated sugar
  • 3½ tbsp45 gOlive oildivided
  • 8 cloves24 gGarlicthinly sliced
  • 3⅓ cups florets300 gBroccolicut into small bite-size florets
  • 1 medium120 gRed bell pepperthinly sliced
  • 5 cups loosely packed150 gBaby spinachroughly chopped
  • 9 oz260 gPart-skim mozzarellashredded
  • ¼ cup grated25 gGrated Parmesan
  • ½ tsp1 gCrushed red pepper
  • 1 tsp1 gDried oregano
  • ½ tsp1 gBlack pepper
  • 2 tbsp20 gSemolina flourfor dusting

Steps

  1. Make the dough: in a large bowl whisk the bread flour, instant yeast, sugar and 10 g of the salt (the dough portion; 2 g is saved for the vegetables).
  2. Add the lukewarm water and 15 g of the olive oil (the dough portion), and stir until shaggy. This is about 64% hydration and 2% salt.
  3. Knead on a clean counter for 8 to 10 minutes until smooth and elastic and a small piece stretches thin without tearing.
  4. Place the dough in a lightly covered bowl and let it rise at about 75°F (24°C) for 1½ to 2 hours, until doubled in size and it springs back slowly when poked.
  5. Divide the dough into two equal pieces, shape each into a tight ball, cover and rest 30 minutes at room temperature.
  6. While the dough rests, set a pizza stone or steel on the middle rack and preheat the oven to 550°F (290°C) for at least 45 minutes.
  7. Make the garlic oil: warm 20 g of the olive oil (the garlic-oil portion) with the garlic in a small pan over low heat for 3 to 4 minutes until the garlic is fragrant and just pale gold, then stir in the red pepper flakes and oregano and take it off the heat.
  8. Prep the vegetables: toss the broccoli and red bell pepper with the remaining 10 g of olive oil, the remaining 2 g of salt and the black pepper; toss the spinach separately with nothing added.
  9. Dust a pizza peel with half of the semolina. Stretch one dough ball by hand into a 12-inch (30 cm) round with a slightly thicker rim and lay it on the peel.
  10. Brush half of the garlic oil, garlic slices included, over the dough, then scatter half of the spinach, half of the mozzarella, half of the broccoli and half of the red bell pepper on top.
  11. Slide the pizza onto the hot stone and bake 8 to 10 minutes, until the crust is deep golden and blistered, the cheese bubbles and the broccoli tips are charred.
  12. Sprinkle half of the parmesan over the hot pizza, rest 2 minutes, then cut into 6 slices.
  13. Repeat with the remaining semolina, dough ball, garlic oil, spinach, mozzarella, broccoli, red bell pepper and parmesan to make the second pizza, and cut it into 6 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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