Pan Pizza with Ricotta and Broccolini

This pan pizza recipe features a golden, crispy crust topped with creamy ricotta and tender broccolini for a delicious twist on classic comfort food. It's an easy, satisfying meal that combines bold flavors with a perfect cheesy bite.

Yield: All recipes serve 2 people

Chef Notes: Reminder! Make the dough a day (or two!) ahead of time.

Use an 11" Cast iron skillet, a 10x14 cake pan, or divide into 2 8x8 pans.

Proof is just another word for rise.

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Components

• Whipped Ricotta

• Broccolini

• Mozzarella

• Pan Pizza Dough

• Optional: Hot Italian Sausage

• Optional: Side Green Salad

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Mise

Make the Dough (day 1): in a large bowl, whisk together:

• 250g (2 C) Flour

• 5g (½ t) Salt

• 2g (½ t) Instant yeast

Add:

• 200 g (¾ C+ 2 T) Water

• 7 g (1½ T) Olive Oil

Stir with a spoon or hand until it becomes a shaggy, sticky dough.

Cover the bowl and let the dough rest for 5–10 minutes.

Over the next 30–45 minutes, do 3 rounds of gentle stretching and folding (every 10–15 minutes):

With wet hands, grab one edge of the dough, stretch it upward, and fold it over the center.

Rotate the bowl and repeat 3–4 times per round.

Oil a pan with olive oil (1–2 tbsp). Place the dough in the pan, gently stretch it toward the edges. Cover and refrigerate for 12 to 72 hours.

Make Whipped Ricotta: In a small bowl, combine and whisk until smooth:

• 8oz ricotta

• 2 T olive oil

• ¼ t Black Pepper

Blanch & Shock the Broccolini▸  Trim the broccolini into bite sized pieces and blanch.

Brown the Sausage▸ if using.

Finish

Proof & Bake (day 2)

Proof the dough at room temperature for 1-3 hours, until puffy.

Preheat oven to 500°F (or as close as your oven will get).

Add whipped ricotta, torn mozzarella, broccolini & Italian sausage, if using.

Bake on the bottom rack for 12–15 minutes, or until bottom is golden and crispy.

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