Porchetta And Broccolini Pizza

Imperial June 8, 2026June 8, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings, one 12-inch pizza
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 20 minutes, including 45 minutes for dough rest and oven preheat

Quick Ingredients

1 pound pizza dough, at room temperature
2 tablespoons all-purpose flour, for dusting
1 tablespoon semolina flour or fine cornmeal, for the peel
6 ounces broccolini, trimmed
3 tablespoons extra-virgin olive oil, divided
3 garlic cloves, 2 thinly sliced and 1 finely grated
1/2 teaspoon kosher salt, divided
1/8 teaspoon red pepper flakes
1 teaspoon finely grated lemon zest, plus 1/2 lemon for squeezing
8 ounces low-moisture whole-milk mozzarella, shredded
6 ounces thinly sliced porchetta, cut into bite-size pieces
1 ounce Parmesan cheese, finely grated
Freshly ground black pepper, to taste

Do This

1. Place a pizza stone or steel in the upper third of the oven, heat to 500°F, and let the dough sit covered at room temperature for 45 minutes.
2. Sauté broccolini with 1 tablespoon olive oil, sliced garlic, 1/4 teaspoon salt, red pepper flakes, and 1 tablespoon water until crisp-tender, 3 to 4 minutes.
3. Stir together 2 tablespoons olive oil, grated garlic, lemon zest, 1/4 teaspoon salt, and black pepper.
4. Stretch the dough into a 12-inch round on a floured surface and transfer it to a semolina-dusted peel.
5. Brush dough with lemon-garlic oil, then top with mozzarella, broccolini, porchetta, and Parmesan.
6. Bake at 500°F for 10 to 12 minutes, until the crust is browned and the porchetta edges are lightly crisp.
7. Rest 2 minutes, squeeze lemon over the top, slice, and serve warm.

Why You’ll Love This Recipe

Big, savory flavor: Herby porchetta brings rosemary, fennel, garlic, and rich roasted pork flavor without needing a complicated sauce.
Bright finish: A squeeze of lemon at the end cuts through the richness and makes the broccolini taste fresh.
Home-oven friendly: The method is written for a standard oven using either a pizza stone, pizza steel, or a sturdy baking sheet.
Hearty but balanced: Crisp-tender greens, melted mozzarella, and thin slices of porchetta make this feel special without being fussy.

Grocery List

Produce: 6 ounces broccolini, 3 garlic cloves, 1 lemon
Dairy: 8 ounces low-moisture whole-milk mozzarella, 1 ounce Parmesan cheese
Meat/Deli: 6 ounces thinly sliced porchetta
Bakery/Refrigerated: 1 pound fresh pizza dough
Pantry: Extra-virgin olive oil, all-purpose flour, semolina flour or fine cornmeal, kosher salt, black pepper, red pepper flakes

Full Ingredients

For the Dough and Toppings

1 pound pizza dough, homemade or store-bought, at room temperature
2 tablespoons all-purpose flour, for dusting the work surface
1 tablespoon semolina flour or fine cornmeal, for dusting the pizza peel
8 ounces low-moisture whole-milk mozzarella, shredded
6 ounces thinly sliced porchetta, cut or torn into 2-inch pieces
1 ounce Parmesan cheese, finely grated, about 1/3 cup loosely packed

For the Garlicky Broccolini

6 ounces broccolini, tough stem ends trimmed
1 tablespoon extra-virgin olive oil
2 garlic cloves, thinly sliced
1/4 teaspoon kosher salt
1/8 teaspoon red pepper flakes
1 tablespoon water

For the Lemon-Garlic Oil and Finish

2 tablespoons extra-virgin olive oil
1 garlic clove, finely grated or minced into a paste
1 teaspoon finely grated lemon zest
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 lemon, for squeezing over the baked pizza
1 pinch flaky salt, optional, for finishing

Porchetta And Broccolini Pizza – Closeup

Step-by-Step Instructions

Step 1: Warm the dough and preheat the oven

Remove the pizza dough from the refrigerator and place it in a lightly oiled bowl. Cover it with a clean towel or plastic wrap and let it sit at room temperature for 45 minutes. This makes the dough easier to stretch and helps prevent tearing.

At the same time, place a pizza stone or pizza steel on a rack in the upper third of the oven. Heat the oven to 500°F for the full 45 minutes. A very hot surface is the key to a crisp, browned crust. If you do not have a pizza stone or steel, place a heavy rimmed baking sheet upside down on the rack and preheat it the same way.

Step 2: Cook the broccolini until crisp-tender

Trim the tough ends from the broccolini. If any stems are thicker than 1/2 inch, halve them lengthwise so they cook evenly. Cut the broccolini into 2-inch pieces, keeping the florets and stems together.

Heat 1 tablespoon extra-virgin olive oil in a medium skillet over medium-high heat. Add the broccolini and cook for 2 minutes, stirring once or twice. Add the 2 thinly sliced garlic cloves, 1/4 teaspoon kosher salt, 1/8 teaspoon red pepper flakes, and 1 tablespoon water. Cover the skillet for 1 minute to lightly steam the stems, then uncover and cook for 30 to 60 seconds more, just until the broccolini is bright green and crisp-tender. Transfer it to a plate and let it cool for at least 5 minutes so it does not make the pizza soggy.

Step 3: Make the lemon-garlic oil

In a small bowl, stir together 2 tablespoons extra-virgin olive oil, 1 finely grated garlic clove, 1 teaspoon finely grated lemon zest, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. This simple oil acts like the sauce for the pizza, adding flavor without weighing the crust down.

Keep the lemon half nearby for finishing. The juice goes on after baking, not before, so the pizza stays crisp and the lemon tastes fresh.

Step 4: Prepare the cheese and porchetta

Shred 8 ounces low-moisture whole-milk mozzarella and finely grate 1 ounce Parmesan. Low-moisture mozzarella is a dependable choice for home ovens because it melts well without releasing too much liquid.

Cut or tear 6 ounces thinly sliced porchetta into bite-size pieces. If the slices have a little fat around the edges, keep it; those edges crisp in the oven and add excellent flavor. If the porchetta is sliced very thick, cut it into smaller pieces so it warms through quickly during the short bake.

Step 5: Stretch the dough

Lightly flour a clean work surface with the 2 tablespoons all-purpose flour. Place the dough on the flour and gently press it into a flat round. Using your fingertips, press from the center outward, leaving a slightly thicker 1/2-inch border around the edge.

Pick up the dough and gently stretch it over the backs of your hands, rotating as you go, until it forms a 12-inch round. If the dough springs back, set it down, cover it, and let it rest for 5 to 10 minutes before trying again. Dust a pizza peel with 1 tablespoon semolina flour or fine cornmeal, then transfer the stretched dough to the peel. Give the peel a gentle shake to make sure the dough moves freely before topping.

Step 6: Top the pizza

Brush the dough with the lemon-garlic oil, leaving the 1/2-inch border mostly bare so it can puff and brown. Scatter the shredded mozzarella evenly over the dough, followed by the cooked broccolini. Add the porchetta pieces over the top so some edges are exposed to the heat and can lightly crisp.

Sprinkle the Parmesan over everything. Do one final gentle shake of the peel before baking. If any spot sticks, lift that edge carefully and toss a small pinch of semolina or cornmeal underneath.

Step 7: Bake until browned and bubbling

Carefully slide the pizza onto the preheated stone, steel, or inverted baking sheet. Bake at 500°F for 10 to 12 minutes, rotating the pizza once after 6 minutes if your oven has hot spots. The pizza is ready when the crust is deeply browned in places, the cheese is melted, and the porchetta has lightly crisp edges.

If baking on a preheated inverted sheet pan instead of a stone or steel, the pizza may need 12 to 14 minutes total. Watch the crust and remove the pizza when the bottom is browned and firm enough to lift.

Step 8: Finish with lemon and serve

Transfer the pizza to a cutting board and let it rest for 2 minutes. Squeeze the 1/2 lemon lightly over the top, focusing on the broccolini and porchetta rather than soaking the crust. Add a small pinch of flaky salt if desired.

Slice into 6 to 8 pieces and serve warm. The first bite should be rich from the porchetta and mozzarella, garlicky from the broccolini, and bright from the fresh lemon.

Pro Tips

Let the dough relax: If the dough fights you while stretching, a 5 to 10 minute rest makes it much easier to handle.
Cool the broccolini before topping: Hot vegetables release steam, which can soften the crust. A short cool-down helps keep the pizza crisp.
Keep porchetta on top: Exposed porchetta edges get pleasantly crisp. If you prefer softer pork, place some of it under the mozzarella.
Use lemon after baking: Fresh lemon juice can make the crust wet if added before baking, but it tastes bright and clean when squeezed on at the end.
Do not overload the center: Keep toppings evenly spread and avoid piling them in the middle, where pizza is most likely to become soggy.

Variations

Spicy Calabrian version: Stir 1 teaspoon chopped Calabrian chiles into the lemon-garlic oil before brushing it over the dough.
White ricotta version: Add 1/3 cup small dollops of whole-milk ricotta along with the mozzarella for a creamier pizza.
Vegetable-forward version: Use 4 ounces porchetta instead of 6 ounces and add 1/2 cup thinly sliced roasted fennel or roasted mushrooms.

Storage & Make-Ahead

Store leftover pizza slices in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 425°F oven for 6 to 8 minutes, or until the crust is crisp and the cheese is hot. For a skillet reheat, warm slices in a dry covered skillet over medium-low heat for 5 to 7 minutes.

To make components ahead, cook the broccolini up to 2 days in advance and refrigerate it in an airtight container. Shred the mozzarella up to 3 days ahead, and slice or tear the porchetta up to 2 days ahead. The lemon-garlic oil is best made the day you bake the pizza. Do not stretch the dough until shortly before baking, as stretched dough can dry out and become difficult to transfer.

Nutrition (per serving)