Sheet Pan Broccolini Pizza

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You know what my absolute favorite veggie is in the whole wide world. Broccoli. And it can't just be regular steamed broccoli. I need roasted broccolini with charred edges so it has a little crispness to it with every bite. And you know what is even better than roasted broccolini... Sheet Pan Broccolini Pizza.

Spicy Broccolini Pizza from (@whatsgabycookin)


Yup. It's perfection. Add in a little fresh mozzarella cheese to get that creamy cheesy flavor on top of the crispy broccolini plus a few red pepper flakes for some extra kick and plenty of fresh lemon juice to elevate everything times 10... omg we are in business!!

You could use regular broccoli too, or even broccoli rabe, but I'm all about that broccolini because it has smaller florets and longer thinner stalks and the stalks are my favorite part!! They are just so crunchy, I can never get enough!

I've been making this pizza for years (and actually posted it for the first time over 7 years ago) but have since made a few adjustments to make it even better! So here's to this weeks pizza night - Sheet Pan Broccolini Pizza! I'll fairly certain I'll never run out of ideas on what you can put on top of pizza crust and let's just all keep our fingers crossed for that!

Spicy Broccolini Pizza

Author: Gaby Dalkin
5 from 2 votes
A spicy pizza with roasted broccolini
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner
Cuisine Italian
Servings 4 people


  • 1 pound pizza dough at room temperature
  • Olive oil
  • 12 ounces fresh mozzarella torn into pieces
  • 1 lemon zested and juiced
  • ½ red onion thinly sliced
  • 4 cloves garlic thinly sliced
  • 1 bunch broccolini tossed with olive oil
  • Kosher salt and freshly cracked black pepper to taste
  • ½ cup parmesan cheese shredded, plus more for serving
  • Crushed red pepper flakes


  • Preheat the oven to 450 degrees F.
  • Brush a sheet pan with ¼ cup olive oil and roll out the pizza dough to the edge
  • Brush the dough with another drizzle of olive oil, top with the torn mozzarella, lemon zest, onion, garlic, and broccolini. Season the top with salt, pepper, parmesan cheese and red pepper flakes.
  • Bake for 15-20 minutes or so, or until the cheese is bubbly and the crust is golden. Season with more salt and pepper and red pepper flakes and the lemon juice.


Use homemade dough if you have time. But I do think deli counter pizza dough is one of the best tasting shortcuts.

Nutrition Information

Serving: 2g | Calories: 601kcal | Carbohydrates: 61g | Protein: 33g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 76mg | Sodium: 1574mg | Potassium: 146mg | Fiber: 3g | Sugar: 9g | Vitamin A: 683IU | Vitamin C: 16mg | Calcium: 593mg | Iron: 4mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!



  1. This sounds delish...I love broccoli on a white pizza and I love that you have pesto on here, too. I have gotten into this thing where I cannot eat pizza that isn't this is right up my alley!

  2. I first had broccolini on pizza about 4 years ago, and it was HEAVEN! 😀 This one, with the spicy kick looks even more divine! Best wishes with the wedding planning! I'm kinda really excited for you 🙂

  3. I'm wedding planning as well! When is your wedding? Fortunately, ours isn't until October- so we have plenty of time. But yes, it can definitely be a little stressful and pizza sounds great. My fiance, Sam, also loves roasted broccolini. We sometimes sprinkle it with Bacon Salt- and it's amazing (if you like the flavor of bacon)! Great blog, I look forward to reading more!

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