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Wringing the steamed broccoli out with paper towel or cheesecloth insures your cheesy bread is crisp, not soggy.
Editor's Note: This recipe was edited slightly on July 27 after retesting the dish.
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- Yields:
- 8 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 40 mins
- Cal/Serv:
- 104
Ingredients
- 3 c.
riced broccoli
- 1
large egg
- 1 1/2 c.
shredded mozzarella
- 1/4 c.
freshly grated Parmesan
- 2
cloves garlic, minced
- 1/2 tsp.
dried oregano
Kosher salt
Freshly ground black pepper
Pinch crushed red pepper flakes (optional)
- 2 tsp.
freshly chopped parsley
Warmed marinara, for serving
Directions
- Step 1Preheat oven to 425° and line a large baking sheet with parchment paper. Microwave riced broccoli for 1 minute to steam. Carefully ring out extra moisture from the broccoli using paper towel or cheese cloth.
- Step 2Transfer broccoli to a large bowl and add egg, 1 cup mozzarella, Parmesan, and garlic. Season with oregano, salt, and pepper. Transfer dough to baking sheet and shape into a thin, round crust.
- Step 3Bake until golden and dried out, 20 minutes. Top with with remaining 1/2 cup mozzarella and bake until cheese is melted and crust is crispy, about 5 minutes.
- Step 4Garnish with parsley and pepper flakes if using. Serve warm with marinara.
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