Roasted hard, so the char comes through the bread
Broccoli & Garlic Roll
Broccoli florets roasted hard with garlic and chilli, rolled with mozzarella so the char comes through the bread.
Boiled broccoli in a roll is a sad thing, and it is what most shops put in one. Roasted broccoli is a different vegetable entirely: taken hot enough and long enough that the florets catch and blacken at the tips, it turns nutty and slightly bitter, and that bitterness is what carries through eighteen minutes wrapped in dough.
It goes in with a great deal of sliced garlic and a decent amount of chilli, both of which mellow in the bake into something aromatic rather than sharp. There is more cheese in this one than in the spinach roll because broccoli is drier and needs it.
It is the roll Rosa recommends to people who tell her they do not like vegetables, and her strike rate is good.
What goes on it
The broccoli
Florets tossed in oil and roasted in the pizza oven until the tips are properly charred.
The garlic
Sliced thin and roasted with it, so it goes sweet rather than sharp.
The chilli
Dried flakes, roasted in with the broccoli.
The cheese
Whole-milk mozzarella, generously — broccoli is dry and the roll needs the moisture.
How it is made here
Roasted until charred
Not steamed, not blanched, not boiled. The blackened tips are the flavour.
Cooled completely
Warm broccoli in a roll steams the dough from the inside.
Rolled in three turns
The same as the rest of the bench.
Eighteen minutes
At 500°F, scored and egg-washed like the others.
Broccoli & Garlic Roll — what it costs
- Each$6.50
- Half dozen$36
Prices include every topping listed above. Extras are $3 for vegetables and $4 for meats. Prices change when our costs do; the menu here is the menu in the shop.
Before you order this
A shared flour kitchen, and what that rules out. Our kitchen handles wheat flour in open air all day, along with milk, eggs, soy, tree nuts and fish. Flour becomes airborne every time a dough ball is opened, and it settles on every surface in the room, including the peels, the oven floor, the cutting board and the wheel. We can tell you what we put on a pizza, and we will tell you honestly. We cannot tell you that anything leaving this kitchen is free of an allergen, and we will not say it. If a reaction would send you to hospital, this is not a safe kitchen for you, and we would far rather say so than take the order.
The kitchen is one room. Every pizza here is opened on the same bench, baked on the same floor and cut with the same wheel, and that is true of this one as much as any other. The pages on allergens and cross-contact and vegetarian, vegan and dietary questions set out plainly what we can and cannot tell you, including the things most shops leave you to assume.
The rest of the menu
Other things worth ordering
Spinach Roll
Spinach wilted with garlic and squeezed dry, rolled through pizza dough with mozzarella and baked until the spiral sets.
From $6.50
Chicken Roll
Grilled chicken thigh, mozzarella and a little roasted pepper rolled in dough and baked — the one that sells out first on a Friday.
From $7.50
Pepperoni Roll
Pepperoni and mozzarella coiled through dough with a sesame crust, so the fat renders into the bread as it bakes.
From $6.50Asked at the counter
Broccoli & Garlic Roll — questions
Is it hot?
Mildly. The chilli is roasted with the broccoli, which takes most of the edge off it. Most people call it warm.
Is it vegetarian?
The filling is. The egg wash on the crust means it is not vegan, and the hard cheese is not made without animal rennet — see the dietary page.
Can I have it without chilli?
Yes, made to order, about twenty minutes.
Twelve to fifteen minutes, and worth the wait
Order a pie
Telephone the shop and we will tell you honestly how long the kitchen is running before you commit to anything. Collection is always quicker than delivery and the pizza is always better for it. If you are ordering for a crowd, the catering page has the trays and the notice we need.