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Pizzetta with Roasted Broccoli, Bacon and Pecorino

A small pizza and a green salad make a delicious appetizer or a perfect lunch/light dinner, especially when the broccoli is roasted and the crust is crunchy-thin!

Here we've used roasted broccoli and bacon for an unusual savory topping. If you have access to thick-sliced pancetta, you can substitute that for the bacon. If you'd like, try our easy recipe for Whole Wheat Pizza Crust to add some whole-grain nutrition and deeper flavor to your pizza.

If making your own pizza dough sounds like too much work, though, here's a workable shortcut: look for a frozen thin-crust pizza margherita, add the toppings suggested here, and cook according to package directions. Got kids? Adding toppings to the pizza is a fun way to get the kids involved in learning about food and making a delicious dish for dinner that they'll gobble with gusto!

2 Servings



pizza crusts (dough rolled very thin to about 8 inches round or square)



crown Earthbound Farm Organic Broccoli (cut into evenly sized pieces)

1 Tbsp

olive oil

Sea salt

red pepper flakes (to taste)

3 slice

thick-cut bacon (cut into 1/2-inch wide strips)

⅓ cup

marinara sauce

1 cup

grated mozzarella cheese

1 cup

grated Pecorino Romano cheese

⅓ cup

Roma tomato (peeled, seeded and diced, optional)


Transfer the rolled-out pizza crusts to a pizza pan or baking tray lined with parchment paper and sprinkled with cornmeal. Refrigerate until ready to assemble the pizzettas.

Position a rack in the lower third of the oven and preheat to 425 degrees F. Arrange the broccoli in a single layer on a rimmed baking sheet and toss with the olive oil. Season with salt and red pepper flakes to taste. Roast the broccoli until it has browned and developed crispy edges, about 10 minutes. Set aside to cool.

Meanwhile, sauté the bacon over medium heat until crisp. Transfer the bacon with a slotted spatula to several thicknesses of paper to drain.

Place the cheeses in a small bowl and stir to blend.

Spread a thin layer of marinara sauce over each pizza crust. Sprinkle half of the cheese mixture over each pizzetta. Divide the roasted broccoli and bacon pieces between the pizzettas. Garnish with the diced tomato, if using.

Bake until the cheese has melted and the crust is crisp, 8 to 10 minutes. Let cool for 5 minutes, then cut into wedges or squares. Serve hot or warm.

For individual-size pizza, recipe serves 2: Calories per serving 650, Fat 38 grams, Cholesterol 90 mg, Sodium 1190 mg, Carbohydrates 53 grams, Fiber 6 grams, Sugars 9 grams, Protein 32 grams. Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 40%, Vitamin C 80%, Calcium 60%, Iron 20%.

For appetizer-size portion, recipe serves 8: Calories per serving 160, Fat 9 grams, Cholesterol 20 mg, Sodium 300 mg, Carbohydrates 13 grams, Fiber 1 gram, Sugars 2 grams, Protein 8 grams. Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 10%, Vitamin C 20%, Calcium 15%, Iron 4%.

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