Six-cheese white pizza with caramelized onions and broccoli – Pizza Clack

I’m just not quite sure how to open this post, without a bunch of OMGs and such. This really, truly was one of the best pizzas I have ever tasted (if I do say so myself).

We based this recipe on a pizza that we adored from a local restaurant, The Boynton, that has a gluten-free pizza menu. This was the four-year-old’s favorite pizza we sampled that night, so we were eager to try to duplicate it for him.

I did make some changes, though, because I wanted to lighten up on the tummy-ache and mucus-inducing dairy a bit. Instead of a white sauce, we used a garlic oil. Why waste the dairy on a milky sauce when we could enjoy more cheese? Six cheeses, to be exact.

Six-Cheese White Pizza with Caramelized Onions and Broccoli

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Ingredients:

your favorite pizza dough (sprouted spelt flour pizza dough for the bread machine wins out here), enough for 2 12-inch pizzas
2 onions, thinly sliced and caramelized
3-4 cups broccoli florets, chopped into bite-sized pieces
1 cup fresh basil leaves, chopped
6-8 cloves garlic, minced
about 2 cups of four-cheese blend
about 2 cups feta cheese, crumbled
about 1/2 log fresh mozzarella, thinly sliced

Do your dough however you do it and have your two crusts ready for topping. Add the garlic to about 1/4 cup of olive oil in a small microwavable dish, and nuke it for a minute or two. This cooks the garlic slightly and infuses the oil with all of the garlic yumminess. Spread the garlic oil on your dough.

Meanwhile, quickly steam the broccoli just until it turns bright green, just a minute or two. Layer the cheeses, basil, onions and broccoli onto the pizza crusts.

Cook using the dough’s instructions. Ours is at 450 degrees for about 15 minutes.

Now just enjoy. Be sure to overeat and combine it with plenty of beer so that you’ll be good and bloated. It is totally worth it.