Broccoli and Mozzarella Pizza

Ingredients

• •1/2 lb pizza dough
• •8 oz tomato sauce
• •1/2 lb broccoli, roughly chopped
• •2 clove garlic, roughly chopped
• •1 Tbsp capers
• •1 shallot, thinly sliced
• •4 oz mozzarella, shredded or torn into bite-sized pieces
• •1 oz roasted red peppers, roughly chopped
• •1/2 cup part-skim ricotta
• •1 1/2 tsp calabrian chile paste

Steps

1. 1Remove the **dough** from the refrigerator to bring to room temperature. Preheat the oven to 475F. In a small pot, heat **tomato sauce** over medium-high heat. Reduce to a simmer and cook until slightly reduced and thickened.
2. 2In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the **chopped broccoli**, season with salt and pepper. Cook, stirring occasionally, 3-4 minutes or until slightly softened. Add the **chopped garlic** and **capers**. Cook, stirring frequently, 1-2 minutes or until softened. Turn off the heat.
3. 3Lightly oil a sheet pan or sprinkle generously with semolina. Using your hands, gently stretch the **dough** to 1/4-inch thickness. Carefully transfer to the sheet pan. Leaving a 1-inch border around the edges, spread enough of the **tomato sauce** onto the prepared dough to coat (you may have extra). Evenly top with the **cooked broccoli**, **sliced shallot**, **mozzarella cheese**, and **chopped peppers**. Season with salt and pepper. Bake, rotating the sheet pan half way through, 17-19 minutes or until the cheese is melted and the crust is golden brown. Remove from oven and let stand at least 2 minutes.
4. 4While the pizza bakes, in a bowl, combine the **ricotta cheese**, a drizzle of olive oil, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.
5. 5Transfer the **baked pizza** to a cutting board, evenly top with the **spicy ricotta**. Cut the pizza into equal-sized pieces. Enjoy!