My son loves to ask me what is my favorite color. Since he was a young toddler before he could speak in full sentences, he would say purple, and that still is his answer now. When I tell him my color of choice is gray, he kind of gives me a funny look, and it’s not because he doesn’t know what gray looks like. I think it’s because gray is pretty much a bore compared to purple.
When my little guy saw me putting the finishing touches on this broccoli flatbread, he got very excited about all the green, but that didn’t mean he tried it. I made a version of my broccoli pesto and spread it on a grilled flatbread and topped it with watercress, microgreens and chives. It was green on green on green only interrupted by the grill-marked crust and Parmesan.
Makes 1-12-inch pizza
2/3 cup warm water
1/2 teaspoon active dry yeast
1/2 teaspoon granulated sugar
1 teaspoon olive oil plus more for bowl
1 cup bread flour plus more for work surface
1/2 cup whole-wheat flour
1 teaspoon kosher salt
1/2 pound broccoli florets
1 garlic clove
1/4 cup pine nuts
1/4 cup grated Parmesan plus shaved Parmesan for serving
1/4 teaspoon black pepper
Juice of 1/2 lemon
1 handful watercress leaves or baby spinach
1/4 cup microgreens
In a small bowl, combine the water, yeast, sugar and olive oil. Let stand until foamy, about 5 minutes.
In the bowl of a food processor, pulse the both flours and 1/2 teaspoon salt. Add the yeast mixture and process until a ball of dough forms. Transfer the dough to an oiled bowl. Cover and let rise until doubled in volume, about 2 hours or up to overnight in the refrigerator.
Bring a large saucepan of salted water to a boil, cook the broccoli for 2-3 minutes until bright green and tender. Transfer to a bowl of ice water. Let sit for a few minutes before removing with a slotted spoon and patting dry with a towel. Reserve a handful of broccoli florets to top the flatbread.
Mince the garlic clove in the bowl of a food processor. Add the broccoli, pine nuts, grated Parmesan, remaining salt, pepper & lemon juice and puree. With the motor running, pour in the olive oil.
Heat a gas or charcoal grill on high heat. On a lightly floured work surface, roll out the dough into a 12-inch diameter circle or a rectangle.
Place the dough directly on the grates and grill for 3-4 minutes with the lid closed until the crust has grill marks and has puffed up. Turn over the crust and grill for an additional 2 minutes.
Remove the crust from the grill and flip it over so the first side that was grilled is facing down. Spread the crust with broccoli puree. Top with the reserved broccoli florets, watercress, microgreens and shaved Parmesan.