Ingredients
1 tablespoon olive oil, plus more for pie plate
12 ounces pizza dough, thawed if frozen
1 1/4 cups broccoli florets, cut into 1-inch pieces
1 ounce thinly sliced soppressata
Pinch of red-pepper flakes
Coarse salt and pepper
1/2 cup grated cheddar, divided
1 tablespoon grated Parmesan
Fresh cilantro leaves, for serving
Preparation
Preheat oven to 450 degrees. Coat a 9-inch glass pie plate with olive oil. Stretch dough to an 8-inch round, then press into bottom and up sides of plate. If dough springs back, let rest 5 minutes before continuing.
Combine broccoli, soppressata, and red-pepper flakes.
Top dough with 1/4 cup grated cheddar, broccoli mixture, then 1/4 cup grated cheddar and Parmesan.
Drizzle pizza with oil. Season with salt and pepper. Bake until cooked through and crust is crisp and golden, 15 to 20 minutes. Sprinkle with cilantro. Let cool 5 minutes before serving.
