Comfort Food: Mushroom & Broccoli Pizza

It's another one of those weeks. Daily trips to the grocery store and fallback recipes. Yesterday, it was Mushroom & Broccoli Pizza, a relatively new addition to our rotation, but a welcome one. We're always on the lookout for vegetarian recipes that aren't boring or that don't rely on tofu and this is one of those meals. Delicious and filling. The crust is whole wheat, but because of the addition of vital wheat gluten (which you should be able to find in the bulk bins at your local co-op or health food store) it's not too heavy.

I use Alicia's pizza dough recipe from Bread & Honey:
1 C. Warm water
2 C. Whole wheat flour
1 C. White flour (I have used 100% whole wheat flour and it works just fine)
2 TBS. Vital wheat gluten
1 1/2 TBS. Honey
1 tsp. Salt
2 1/4 tsp. (or, one packet) Yeast
2 TBS. Olive oil

Add the honey, olive oil, and yeast to the warm water and stir. Set aside for it to get foamy.
Meanwhile, in a large bowl combine the flour, vital wheat gluten, and salt. Stir to combine.
Pour the water mixture into the dry mixture and stir to combine.
Knead dough for 8-10 minutes.
Place in greased bowl, cover and allow to rise until doubled.
Punch down and allow to rest while you prepare the pizza toppings.

3 C. Broccoli florets
1 C. Mushrooms, sliced
1/2 Onion, diced
4 Cloves garlic, minced
1/2 C. Pizza sauce (homemade if you've got it!)
1 1/2 C. Freshly shredded Mozzarella
1/3 C. Freshly grated Parmesan
Dried basil
Extra virgin olive oil

In a skillet, melt the fat of your choice (I use bacon grease) and saute the onion, garlic, and mushrooms until soft.
At the same time, bring a small amount of water to boil in a sauce pan. Steam the broccoli.
While those are cooking, roll out your pizza dough to about a 12" circle. It can be more or less, depending on how thick you like your crust.
Generously coat a pizza baking stone with cornmeal before putting the dough on it.
Pinch/roll the crust up around the edges.
Using the back of a spoon, spread the pizza sauce over the dough.
Sprinkle with dried basil (or use fresh if you've got it!)
Evenly spread onion, garlic, and mushroom mixture over the dough.
Distribute broccoli evenly over pizza.
Sprinkle on mozzarella and parmesan cheese.
Brush the edges of the crust with olive oil to prevent it from getting too dry.
Bake at 425 for 15-18 minutes (I don't pre-heat).


  1. yum! Will totally try the crust this weekend! The kids will no way no how eat broccoli or mushrooms...maybe if I pureed them in the sauce...I have done it before with spinach!


  2. Sneaky with those vegetables! I've had friends tell me that as long as you "set a good example" and make vegetables the "only choice" that their kids eat them. I think they might be pulling to wool over my eyes. ;)

  3. This looks so yummy! You should link it up to next week's Meatless Monday over at the Green Phone Booth.

    My philosophy with kids and veggies is to have a lot of variety and put some on their plate every day. Whether or not they eat it is another story, but I will say that my kids eat kale, spinach, and collard greens when most kids won't touch those.

  4. i'm going to have to try vital wheat gluten. i've never used it before but would definitely like to lighten up some of my whole wheat doughs.

    i love the combination of broccoli and mushrooms. last week i made the best quiche i've ever was with broccoli, mushrooms, and feta.

  5. Erin--Thanks for the suggestion, I will link up with the Green Phone Booth on Monday. And thanks also for the kids/veggies advice, it definitely seems like common sense!

    Allison--I haven't yet tried the vital wheat gluten with a range of recipes, but it does work really well in this one and I'm looking forward to using it more. Your quiche sounds irresistable!

  6. i'm so totally making this for dinner tonight, thanks for the inspirations!