I've gotta be honest, I wasn't sure how this would pan out.
My husband was equally skeptical of the broccoli.
But, when added along with olives, marinated mushrooms, with aged Gruyere, Emmental, Fourme D'Ambert blue cheese (zomg) along with my favourite pizza base (which is best made the night before), this was one of the finest pizzas I've had in a long time.. You'll note we did half the pizza with pesto and the other half with Mediterranean Pizza Sauce. Yum!
We picked up the blue cheese from my favourite cheese shop: Nancy's Cheese. Love the woman, love the cheese, love the pizza.
My Favourite Pizza Base
(based on Cooking Light's)
1 cup warm water, divided
12 ounce all purpose flour (about 2½ cups) plus more for dusting
1 package dry yeast (about 2 1/4 teaspoons)
1 tsp honey
4 teaspoons olive oil
3/4 teaspoon kosher salt
1. In a bowl, mix 3/4 cup warm water with flour until it forms a ragged dough. Cover with plastic wrap and let sit for 20 minutes.
2. After the water-flour mixture has been sitting for about 15 minutes, mix together the remaining ¼ cup warm water with honey. Stir to dissolve and sprinkle yeast on top. Let proof (meaning, let the yeast bubble up) which will take about 5 more minutes.
3. Stir yeast mixture, oil and salt into flour. This will form a sticky dough, dump onto a lightly floured counter and knead, adding more flour, one tablespoon at a time until a soft dough forms.
4. Spray a large bowl with cooking spray. Put dough into bowl, turning to coat with oil. Cover with plastic wrap and place in fridge for 24 hours.
5. Remove dough from fridge, let come to room temperature (about an hour) before punching down. Press or roll into a 12" circle, crimp edges and cover with plastic wrap.
6. Top as desired. Bake on a preheated pizza stone (if available) on the bottom rack of a 500º oven for about 15 minutes.