Cast Iron Broccoli and Whey Pasta

composition

dough

2 cups (300 grams) whole wheat flour, plus more.
1 1/2 teaspoons instant yeast
1/2 teaspoon salt
1 tablespoon olive oil
topping

8 ounces (227 g) broccoli, finely chopped
1 tablespoon olive oil
3/4 cup (210 g) partially skimmed ricotta cheese
1/2 teaspoon pepper
2 small handfuls of crushed red pepper
1/2 cup (170 g) red bell peppers, roasted and chopped
1/2 cup (112 g) grated part-skim mozzarella cheese
directions

In a food processor, add 3/4 cup (177 ml) of warm water (110°F/43°C) and pulse the dough ingredients together for 1 minute, until the dough comes together. Let stand for 1 minute, then process the dough for another minute. Alternatively, combine the flour, yeast and salt in a large bowl and mix well. Add the water and 1 tablespoon of oil and mix until a long dough forms. Knead the dough on a clean surface, adding flour if necessary if the dough sticks, until the dough is smooth and elastic, 5 minutes.

Lightly coat a large bowl with cooking spray and place the dough in the bowl. Cover with plastic wrap and let rise in a warm place until dough has doubled in size, 1 to 1 1/2 hours, depending on ambient temperature.

Place the broccoli in a small bowl and add 2 tablespoons of water. Cover and microwave on high for 2 minutes. Drain the water and set aside. Alternatively, steam the broccoli for 2 minutes. Set aside.

Preheat oven to 500° F (260° C). Divide the dough in two. Roll out the dough on a lightly floured surface into two 12-inch (30.5 cm) rounds. Cover with 1 round and set aside.

Brush a large (12- to 14-inch) cast-iron skillet with half the oil. Place 1 round of dough in the skillet and use your fingertips to push the dough into the sides of the skillet. Spread half of the ricotta cheese over the dough. Sprinkle with half of the pepper and chili flakes. Spread half of the broccoli, red bell pepper and mozzarella cheese evenly over the ricotta cheese. Place the skillet on the stove and cook over medium-high heat until the ricotta begins to brown, about 4 minutes.

Transfer the skillet to the oven and bake until the edges of the pasta are browned and the broccoli is charred, about 10 minutes. Remove from the oven, transfer to a cutting board, and cover with foil. Repeat with the remaining ingredients for the second pizza. Cut each pizza into 6 slices and serve.

Serving size: 6 6｜ Serving size: 2 slices/1/3 pizzas.

Nutrition Facts (per serving). Calories: 282; Total fat: 10g; Saturated fat: 3g; Monounsaturated fat: 3g; Cholesterol: 22mg; Sodium: 410mg; Carbohydrates: 36g; Dietary fiber: 7g; Sugar: 2g; Protein: 13g. 36g; Dietary fiber: 7g; Sugar: 2g; Protein: 13g.