Beef and Broccoli Pizza (Pizza Night!)

Roast beef and roasted broccoli seasoned with layers of Asian flavors. You don't miss the cheese

OMG there's no cheese on this pizza, will they revoke my home-pizza-maker card? Will someone come and steal my blackened and broken, pizza stone?

I've got greens on my mind, so it makes sense to share a pizza with a green topping today. Want to know how many types of edible greens we got in the farm share this week? The photo is on my FB page, but I'll just tell ya--seven.  Seven types of greens.  Plus all the other delicious Spring vegetables.  Whoa. I've got my vegetable triage work cut out for me.

I did make a few command decisions right off the bat. While I know that radish greens are edible, the spiky edges put me off and the composting pig won't touch them--so into the compost bin they go. Ditto the turnip greens. My spouse commented "that's a handsome turnip" when he saw the giant beauty, and while I do like slow cooked turnip greens and cornbread in the Fall, I'd rather use my freezer space to put up berries right now. Into the compost bin with the turnip greens.
That leaves us [pun unintended] with lettuce, kale, kohlrabi greens, a big bag of cooking greens, and my beloved beet greens.

I don't usually pair greens with cheese--unless it's cheese in a salad--so I'm glad to share a pizza without cheese.  My first pizza without cheese, as a matter of fact.  But not the last--the kids snapped this one up quickly, and that's high praise for me to make further variations on this theme.

The broccoli was roasting and missed the photo op

Beef and Broccoli Pizza

1 ½ cups chopped broccoli

1 teaspoon soy sauce, divided, plus a splash more

½  teaspoon fish sauce, divided

½ teaspoon olive oil

½ teaspoon dark sesame oil, divided

1 pound pizza dough (here are some options)

olive oil for brushing the crust

¼ cup hoisin sauce

½ cup roast beef, chopped into small pieces

2 teaspoons sesame seed mix (here's my first post about this find)

Preheat oven to 425 degrees Fahrenheit, and if you're using a pizza stone make sure it is in the oven to preheat as well.  Let the pizza dough sit on the counter to get to room temperature so the yeast can have a chance to wake up and stretch like one of my dogs before you push it into position [the dough, not the dogs].

In a large bowl, toss the broccoli with ½ teaspoon soy sauce, ¼ teaspoon fish sauce, olive oil and 4-5 drops of sesame oil.  Spread broccoli onto a baking sheet* and roast for 5 to 8 minutes until lightly browned.  Return to the tossing bowl, add another splash of soy sauce and several drops of sesame oil to the broccoli, and set aside.
Increase the oven temperature to 450 degrees Fahrenheit.

On an oiled piece of parchment [*I roasted the broccoli on the parchment, to save cleaning up the baking sheet] stretch out the pizza dough into the shape that moves you today.  Bake for 5 to 6 minutes until it's lightly browned on the bottom and dry on the top.  Spread the hoisin sauce across the crust, then scatter the broccoli across the top.  Dump the roast beef into the newly-emptied tossing bowl [hey, no sense creating more dishes] and toss with ½ teaspoon soy sauce, ¼ teaspoon fish sauce, and several drops of sesame oil.  Scatter the roast beef across the broccoli.  Top with the sesame seed mix.  Slide the crust back into the oven, directly on the pizza stone this time. Bake for 5 minutes until heated through.

Note:  salami and alfredo sauce and thawed mozzarella balls make a gooey mess in the oven:

Another Note: purple plates do not make food look best:

This post is shared on Clever Chicks Blog Hop, What's Cookin' Wednesday, Tasty Tuesdays