Long-Cooked Broccoli, Caciocavallo, and Peperoncino – a delicious recipe with Nancys, extra-virgin olive oil, Kosher salt, caciocavallo, mozzarella, Broccoli. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Prepare and stretch the dough and preheat the oven according to the instructions given in Nancys Scuola di Pizza (page 128).
2
Brush the rim of the dough with the olive oil and season the entire surface with salt.
3
Scatter the caciocavallo and mozzarella over the pizza, leaving a 1-inch rim without any topping.
4
Tear the broccoli into 2-inch pieces, keeping the florets intact as much as possible, and lay the pieces on the cheese.
5
Slide the pizza into the oven and bake until the cheese is melted and the crust is golden brown and crispy, 8 to 12 minutes.
6
Remove the pizza from the oven, sprinkle the red pepper flakes over the surface, cut it into quarters, and serve.
7
Aglianico Del Vulture (Basilicata)
63
kcal
Calories
5
g
Fat
2
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 round of Nancys Pizza Dough (page 126), 1 tablespoon extra-virgin olive oil, Kosher salt, 3 ounces caciocavallo, grated, and more.
Yes, Long-Cooked Broccoli, Caciocavallo, and Peperoncino falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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