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Cut broccoli into large chunks. Pour a 1-inch puddle of salted water into a large sauté pan and bring to a boil. Add broccoli and cover with a lid and boil/steam for 2 minutes. Rinse under cold water to stop cooking, drain well and pat dry with a tea towel, wringing out as much extra liquid as possible. Chop into small (roughly 1/2- to 1-inch) bits and toss broccoli with lemon zest, lemon juice, sea salt and red pepper flakes, to taste.
Coat a baking sheet or pizza pan with a thin layer of olive oil or a dusting of cornmeal. On a clean working surface dusted with flour, gently stretch pizza dough to fit your pan, a 12" circle or 10" x 6" rectangle will do. Gently place dough in pan.
Layer on mozzarella, leaving a border crust. Top with broccoli and season with a pinch of sea salt. Place in oven and bake 8-10 minutes, until cheese is bubbling and crust is golden. Remove from oven and drizzle with olive oil.