Broccoli, Fennel & Mozzarella Pizza
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Broccoli, Fennel & Mozzarella Pizza

Roasting fennel mellows its flavor, resulting in a mild sweetness on this pizza. Make sure to remove core from fennel bulb before thinly slicing.
Course: Dinner
Keyword: broccoli, fast and easy, fennel, gluten-free pizza, Italian, mozzarella
Servings: 4
Calories: 430kcal
Author: Genevieve Doll


  • 2 cups broccoli florets
  • 2 cups thinly sliced fennel (about 1 medium bulb)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • Freshly ground pepper
  • 1 medium pizza crust (about 12 inches)
  • ½ cup red sauce
  • 8 ounces fresh mozzarella log, thick-sliced half-moons
  • ½ cup sliced green olives
  • Red pepper flakes, for garnish


  • Preheat oven to 425°. In a medium bowl, toss broccoli, fennel, olive oil, lemon juice, salt and pepper. Place on a large baking sheet in a single layer. Roast 15 minutes, until vegetables begin to brown.
  • If using raw dough, roll out thinly and place on a baking sheet. Prebake 10 minutes before adding toppings.
  • Spread sauce over crust. Add roasted vegetables, and top with mozzarella and olives.
  • Bake 7–9 minutes, until cheese is bubbling.
  • Sprinkle with red pepper flakes to taste.


Tip: Any classic red sauce will complement this pizza.


Calories: 430kcal | Carbohydrates: 36g | Protein: 21g | Fat: 24g | Potassium: 1360mg | Fiber: 4g | Sugar: 3g