Ingredients
1batcheasy whole wheat pizza dough*,or 1 lb store-bought pizza dough
⅔cuppizza sauce,or marinara sauce or one 32-oz can whole tomatoes, drained and crushed by hand
2cupsshredded low-moisture part-skim mozzarella cheese
3ozcrumbled feta,(½ cup)
8ozbroccolini,(½ lb)
1tspextra-virgin olive oil
¼cupsliced almonds
red pepper flakes
fresh basil leaves,torn into little pieces
Preparation
Preheat oven to 500 degrees F with a rack in the upper third of the oven. If using a baking stone or baking steel, place it in the oven on the top rack.
Spread marinara sauce evenly over the two pizzas, or top with drained, crushed tomatoes (crush the tomatoes over the sink to release excess liquid). Divide the mozzarella, feta, and almonds evenly over the pizzas.
To prepare the broccolini, fill a large saucepan with a few inches of water and bring the mixture to a boil. Trim off the tough ends of the broccolini.
Cut any stems greater than about ¼ inch diameter in half. Once the water is boiling, toss in the broccolini, bring back to a boil, and cook for 1 minute.
Drain the broccolini and pat dry on a lint-free tea towel. Then, toss the broccolini with about 1 teaspoon olive oil, until lightly coated.
Arrange the broccolini over the pizzas and sprinkle the almonds on top. Bake pizzas individually on the top rack for about 12 minutes until the crust is golden and the cheese is golden and bubbly. (Shorten baking time if using a baking stone/steel).
Transfer pizza to a cutting board and sprinkle with red pepper flakes and fresh basil, if using. Slice and serve!
