I love broccoli too, I'm just not a fan of it on pizza specifically. Would rather just saute or roast it with some olive oil, garlic, salt, pepper and lemon juice and have it as a side rather than on the pizza.
Okay looking crust but it could use a bit more colour. Nice circular shape and even thickness.
Sauce looks simple, sort of a neutral thing. Good consistency. The saucing is a bit messy on the outside.
Cheese looks tasty. Nice even medium browning. Adequate cheese placement but could extend a bit more towards the crust, especially with that saucing.
Interesting choice of vegetable toppings, broccoli on pizza is pretty good. The broccoli however looks a bit moist and mushy. It's missing that toasted look, I'm thinking it might have been frozen. The onions could have been separated a bit more. The toppings look cooked but could use more browning. The topping density and mixture are both good but they don't extend far enough towards the crust all around the pizza. The toppings appear to be firmly set into cheese instilling confidence in the pizzas ability to hold together.
I would need to have a look at a single slice being held by the rear to examine this pizza properly but I would give your pizza a 6.5/10
Fun fact: even in Naples, mozzarella used for pizza is not the same sort of mozzarella you're thinking of. It needs to be dried a bit before use. And, in actuality, it's more commonly made with fior di latte, just as in the US.
That's because it would otherwise leave pools of whey on your crust which isn't a good look.
Aw. I like broccoli on pizza. Never had it on a pizza with tomato, though. Usually, it's on a plain pizza (no sauce) or a white pizza (either bechamel sauce or seasoned ricotta in place of tomato).
>yes, i am a wizard
>what the hell is broccoli
A flowering plant...
>made everything from scratch
So you foraged in the woods for mushrooms?
Grew your own tomatoes and crushed them into a paste and seasoned them with you're freshly grown and dried herbs?
Grew your own wheat?!!