Don’t Hate Me Because I’m Broccoli

People can become broccoli lovers in unexpected ways. My son Bill, for example, discovered broccoli’s great taste and versatility when he started devouring Chinese food during his college years. Bill now consumes double or triple helpings of broccoli, particularly in combination with garlic, onion and/or ginger, whether he’s in a restaurant or at home.

One of my favorite things to do with broccoli, though, is to put it on pizza. Florets of it are tossed in a spicy garlic oil with diced red onion and tomato and then roast as the pizza bakes. You don’t have to precook it.

I’ve also included an Italian broccoli soup, loaded with vegetables; once the chopping is done, the cooking takes only 20 minutes.

Another good dish to try: broccoli simmered with fresh ginger, garlic and orange juice. It’s delicious, easy to make and might just convert a broccoli-hater.

The broccoli here adds texture as well as flavor. Bread flour makes a very crisp, thin crust. For the crust, all-purpose flour can be substituted, but you’ll get a crisper, thin crust with bread flour.

THIN-CRUST PIZZA WITH OVEN-ROASTED BROCCOLI

1 package dry yeast

1/2 teaspoon sugar

3/4 cup warm water (105 to 115 degrees)

1 3/4 cups bread flour, about

3/4 teaspoon salt

2 1/3 tablespoons olive oil

2 teaspoons cornmeal

Broccoli Topping

2/3 cup shredded provolone cheese

1 to 1 1/2 cups shredded mozzarella cheese

1/4 cup shredded Parmesan cheese

Stir yeast and sugar into water in small bowl. Let stand until foamy, about 5 minutes.

Use food processor fitted with metal blade or mixer fitted with dough hook to mix dough. Combine bread flour and salt in processor or mixer bowl. Mix, slowly adding yeast mixture and 2 tablespoons olive oil. Mix until dough cleans sides of bowl but is still very moist. Adjust any undue stickiness or dryness with little more flour or water as needed. Dough will be kneaded as soon as it feels supple and elastic, about 40 seconds in processor, about 5 to 8 minutes in mixer. Alternately, mix and knead by hand, about 10 to 12 minutes.

Transfer dough to large plastic food bag, squeeze out air and seal at top, leaving enough room for dough to expand. Place dough in bowl and let rise in warm spot until doubled, about 1 hour. Dough can be used now or refrigerated up to 4 days. To refrigerate, punch dough down first.

Grease 15-inch round pizza pan, preferably black steel, with remaining 1 teaspoon oil and sprinkle with cornmeal.

Stretch dough gently on floured board until about 7 inches in diameter. Transfer dough to prepared pan. Gently ease with fingers into 14-inch diameter circle.

Evenly distribute Broccoli Topping over crust, leaving 1/3-inch border. Sprinkle evenly with provolone, mozzarella and Parmesan cheeses.

Bake on rack in lower third of oven at 425 degrees until cheese is lightly browned, about 17 minutes. Let rest 5 minutes before cutting into wedges to serve. Makes 14-inch pizza, 3 to 4 main-course servings.

Each serving contains about:

632 calories; 1071 mg sodium; 53 mg cholesterol; 36 grams fat; 52 grams carbohydrates; 26 grams protein; 0.89 gram fiber.

Broccoli Topping

2 generous cups small broccoli florets

1/3 cup diced (1/3-inch) tomato

1/3 cup diced (1/3-inch) red onion

3 tablespoons light-tasting olive oil

2 large cloves garlic, minced

1/4 teaspoon salt

1 teaspoon dried oregano leaves

Dash crushed hot red pepper

Combine broccoli, tomato and onion in 1-quart mixing bowl and set aside.

Combine oil, garlic, salt, oregano and crushed hot pepper in small pot or microwaveable dish. Heat on stovetop or in microwave oven until hot (do not brown garlic). Add to broccoli mixture and toss well to combine.

This rendition of broccoli is great whether hot, warm or chilled. I serve it family-style, with a vegetable-laden fried rice. Surprisingly, the orange juice does not discolor the broccoli. Parboiling the broccoli locks in its bright green color and develops its sweetness; peeling the broccoli is amazingly easy to do and ensures a uniform texture. Be sure to cook it just until tender, not mushy.

BROCCOLI WITH FRESH GINGER

1 medium bunch broccoli

1 tablespoon water

3 tablespoons orange juice

1 large clove garlic, minced

3/4-inch square peeled ginger root, minced

1/4 teaspoon salt

Dash crushed hot red pepper

1 tablespoon butter or margarine

Cut broccoli into 3-inch lengths, then split into spears no thicker than 3/4 inch. Peel stems with paring knife, starting at cut end by separating skin and pulling it off toward floret.

Cook broccoli in boiling salted water to cover until tender-crisp (watch florets closely to avoid overcooking), about 5 minutes. Drain immediately and hold under cold running water until cool to retain bright color. Blot florets dry with paper towels. Can be cooked several hours ahead and refrigerated.

Combine 1 tablespoon water, orange juice, garlic, ginger, salt and crushed red pepper in 10-inch non-stick skillet. Place over medium-high heat and bring to simmer. Stir in butter until melted. Add broccoli. Cook, covered, until heated through, about 4 minutes, tossing broccoli in covered skillet to distribute heat. Serve hot, warm or chilled. Makes 3 to 4 servings.

Each serving contains about:

107 calories; 298 mg sodium; 10 mg cholesterol; 5 grams fat; 14 grams carbohydrates; 7 grams protein; 2.59 grams fiber.

Broccoli is the key to this full-bodied vegetable soup, but if desired, you can add some sliced cooked Italian sausage.

ITALIAN BROCCOLI SOUP

1 tablespoon olive oil

2 large cloves garlic, minced

1 medium red onion, finely chopped

1 medium stalk celery, finely chopped

2 medium carrots, coarsely chopped

1 bunch broccoli, stems peeled, stems and florets coarsely chopped

6 to 8 cups chicken stock or broth

1 teaspoon dried thyme

1 teaspoon dried tarragon

Dash crushed hot pepper

1/2 cup orzo or other small pasta such as tripolini

3 cups julienned spinach leaves

Finely grated Parmesan cheese

Heat olive oil in 3-quart pot over medium-high heat. Add garlic, red onion, celery and carrots. Cook, uncovered, until heated through and fragrant, about 5 minutes, stirring often to avoid scorching.

Add broccoli, 6 cups stock, thyme, tarragon, crushed red pepper and orzo. Bring to boil. Cook, uncovered, until pasta is al dente, about 10 minutes.

Add spinach. Stir well to combine. Add remaining stock as needed for consistency (soup should be thick). Adjust seasonings to taste and serve. Pass cheese separately. Makes about 9 cups or 9 servings.

Each serving contains about:

104 calories; 564 mg sodium; 1 mg cholesterol; 3 grams fat; 14 grams carbohydrates; 7 grams protein; 1.39 grams fiber.