This sauce is so delicious, your child won’t ever suspect it’s chock-full of broccoli.
Courtesy of Kacey Joanette, TheCookieWriter.com, Bowmanville, Ont.
ingredients
directions
Preheat oven to 475ºF (240ºC).
In food processor, blend broccoli until puréed (about 2 cups/500 mL).
In large saucepan over medium heat, melt butter. Stir in flour and cook for 5 to 7 minutes, or until evenly combined and roux is deep brown (the longer you cook it, the deeper the flavour and the less likely it is to taste like flour.)
Add garlic and cook for 30 seconds. Whisk in cream. Stir in broccoli, broth, chili flakes, salt and pepper. Reduce heat and simmer for 15 minutes, or until sauce is thick and creamy.
If necessary, stir in additional vegetable broth to thin sauce until spreadable.
Roll out pizza dough and spread with sauce. Top with your favourite pizza ingredients, such as mozzarella cheese, asparagus, red pepper and artichoke hearts. (I marinated the asparagus and red pepper with olive oil, balsamic vinegar, salt and pepper, then added to pizza along with artichokes.)
Bake 15 to 18 minutes, or until crust golden and cheese is melted and bubbling.