Bistro Pizza with Broccoli and Canadian Bacon

It’s pizza! But we’re making it fashion.

I’m calling it “bistro” pizza because I had an epic wave of laziness and leaned into the premade dough. And on the refrigerated pizza dough package it said “bistro.” And of course I was like, “I’m listening.”

But get what you want! Or make your own dough, if you’re feeling ambitious in this life.

Bistro is pretty thin crust, so this is going to have more of a dainty sort of feel. Which is why we do what we do to the broccoli here in a little bit. Are you ready?

Let us peepeth.

So check this out – we’re going to use provolone cheese instead of mozzarella. And it’s such a deliciously tangy swap-in. I wanted this to have a café feel, you see. A little ham, a pop of green, a little heat. I have no idea why that makes it café-ish, but in my head it’s happening. It happened.

So the broccoli – just take a few florets and drop them into a food processor. Hit that pulse button a few times until you get broccoli gravel. I want to say I ended up with nearly a cup of gravel for the whole pizza. It’s less than what you think! So go a little at a time and eyeball it until it all feels right in your soul.

The Canadian bacon – let’s sear! Just a few seconds in the pan on both sides and that charred hammy depth pops out and it’s outstanding.

You know how I feel about charred hammy depth. We’re like this.

So this is what happens when we layer. Roll that crust out and give it a little drizzle of olive oil. Then sprinkle the dough with garlic powder, just as evenly as you can.

Then layer half the grated provolone on the crust, followed by a sprinkling of broccoli gravel and the seared, quartered Canadian bacon. It’s already out of this world, but we’re adding more cheese because we’re not complete idiots.

Right on top. Get that tangy provolone all over it. Maybe pop a few shreds into your mouth if you know what’s good for you.

What I like to do is drizzle a little more olive oil on top like they do on TV, and get it in the oven for a stint.

And it comes out like this. Guuuuuuh. Crispy on the bottom, bubbly and creamy on top. It’s all too much.

And the broccoli – see it’s not overwhelming. We’re not taking in huge chunks of half-cooked florets. The gravel is all tender and earthy and it just works with the bacon.

I mean, you’re seeing this, right?

The flavors are right in the middle on this thing – a bit feminine, but with a rustic edge. Unmistakably hammy, but with a softness that balances.

And with a little crushed red pepper and freshly minced parsley on top, MY GOSH.

It’s comfort food of course, but slightly elevated. In my head at least. Don’t squash my dreams, bruh.

You cannot tell me you don’t want your entire upper torso in that.

You cannot.

And uh, you saw how simple it was. I feel like you saw how simple that was and internally you’re like, “Sold.”

Dinner tonight with a salad, okay??

Just trust it.

Bistro Pizza with Broccoli and Canadian Bacon
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Ingredients

  • About a cup of broccoli florets, pulsed in a food processor
  • Six slices Canadian bacon
  • 6 oz Provolone cheese, grated
  • 1 tsp garlic powder
  • 7.8 oz bistro pizza dough (or make your own dough!)
  • Crushed red pepper flakes and minced parsley, for garnish
  • Parmesan cheese for garnish
  • Olive oil, for drizzling

Instructions

  1. Preheat your oven to 400.
  2. Heat a small skillet over medium high, and sear the Canadian bacon on both sides for a minute or two, until charred all over. Quarter each slice and set aside.
  3. Roll the pizza dough out on a rimmed baking sheet, and drizzle with a Tbs. of olive oil. Sprinkle with garlic powder, and sprinkle half the provolone cheese on top. Follow with the crumbled broccoli and seared Canadian bacon. Sprinkle the rest of the cheese on top. Give it one more drizzle of oil, then slide it into the oven for about 20 minutes, or until the crust is cooked through and crispy, and the cheese is bubbly and starting to brown. Unreal.
  4. Garnish with crushed red pepper, parsley and Parmesan cheese!
  5. Slice and inhale immediately.
  6. Makes eight slices.
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https://bevcooks.com/2021/09/bistro-pizza-with-broccoli-and-canadian-bacon/

I already can’t wait for you.

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5 Responses to Bistro Pizza with Broccoli and Canadian Bacon

  1. Ann C September 28, 2021 at 10:18 am #
    What dough did you use ?
    • Bev Weidner September 28, 2021 at 11:39 am #
      Oh I linked it in the post! Is it not showing for you? It's this! https://www.instacart.com/landing?product_id=3131887&retailer_id=457®ion_id=6847384798&utm_medium=sem_shopping&utm_source=instacart_google&utm_campaign=ad_demand_shopping_rp_july-4&utm_content=accountid-8145171519_campaignid-13618159377_adgroupid-126784678729_device-c&gclid=CjwKCAjw-sqKBhBjEiwAVaQ9aw02R9WJkeg1xUL9Es8wNSXy1AuDYK3kJQwIiz8LV2_3MrOKkX-GqBoC2LIQAvD_BwE
  2. Nancy September 29, 2021 at 10:06 am #
    I want to make this just so I can make broccoli gravel! It looks amazing!
  3. bc in edmond September 29, 2021 at 2:04 pm #
    I looked up the pizza dough brand, and it says it’s carried at several Wal-Mart stores in my area. Can’t wait to try it - I know my family will love it!
  4. Sabrina September 29, 2021 at 7:10 pm #
    yummy, love the thin crust and nice pizza ingredients, haven't had canadian bacon in forever, so thank you

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