Food & Cooking Recipes Dinner Recipes Deep-Dish Broccoli and Cheddar Pizza 4.1 (10) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email A pinch of red pepper flakes, a thin layer of soppressata, and handfuls of broccoli and cheddar become something magical when paired with a deep-dish crust. Ingredients 1 tablespoon olive oil, plus more for pie plate 12 ounces pizza dough, thawed if frozen 1 ¼ cups broccoli florets, cut into 1-inch pieces 1 ounce thinly sliced soppressata Pinch of red-pepper flakes Coarse salt and pepper ½ cup grated cheddar, divided 1 tablespoon grated Parmesan Fresh cilantro leaves, for serving Directions Preheat oven to 450 degrees. Coat a 9-inch glass pie plate with olive oil. Stretch dough to an 8-inch round, then press into bottom and up sides of plate. If dough springs back, let rest 5 minutes before continuing. Combine broccoli, soppressata, and red-pepper flakes. Top dough with 1/4 cup grated cheddar, broccoli mixture, then 1/4 cup grated cheddar and Parmesan. Drizzle pizza with oil. Season with salt and pepper. Bake until cooked through and crust is crisp and golden, 15 to 20 minutes. Sprinkle with cilantro. Let cool 5 minutes before serving. Johnny Miller Rate it Print