Broccoli Alfredo Pizza Recipes

Steps:

• 1. place broccoli in a pot of boiling water to cook till tender. (10-15 min. ) preheat oven to 425 degrees.
• 2. while broccoli is cooking, flour your surface and roll out the dough one at a time to fit your pans. I use 2 medium cookie sheets since they fit side by side in the oven. stretch the dough over the pans to over hang.
• 3. Let the dough rest while you shred the mozzarella cheese. Divide the cheese in half.
• 4. roll the over hanging dough to make the crust. pour some alfredo sauce on the dough and spread with a spoon.
• 5. sprinkle mozzarella on top of alfredo sauce.
• 6. add the toppings: drain broccoli. arrange florets across pizza. cut or tear pieces of chicken and arrange across pizza. ( I have used left over chicken cutlets as well as baked chicken. I have even purchased an already cooked small chicken at the deli when I buy the pizza dough.
• 7. combine the melted butter with the garlic powder. use a brush to speed the mix on the crust. This makes a garlic bread stick crust.
• 8. sprinkle the toppings with a handful or two of parmesean cheese.
• 9. bake in 425 degree oven till the cheese bubbles and has spots of golden brown. Approx. 15 min. may be more. when done slide out of pan onto table and cut into 8 pieces each pizza. enjoy

Steps:

• Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente, 8 to 11 minutes. While the pasta cooks, place a steamer basket over the pot and place the broccoli in the basket. Cover and steam until tender, 3 to 4 minutes. Set aside.
• Meanwhile, in a large saucepan or skillet, melt the butter over medium heat. Grate the half clove of garlic with a rasp grater into the butter and cook, stirring, about 1 minute. Stir in the cream, milk, and salt and pepper to taste. Bring to a simmer. Stir in the Romano and Parmesan, stirring until melted; the sauce will thicken. Turn off the heat and set aside until the pasta is done.
• Drain the pasta, reserving about 1/2 cup of cooking liquid. Add the drained pasta to the cream sauce and stir until well coated. If the sauce seems too thick, stir in some of the reserved pasta cooking liquid to thin it until it coats the pasta well. Fold in the broccoli. Garnish with parsley and more Parmesan.

Steps:

• Cook pasta according to package directions and drain.
• Meanwhile, steam broccoli until tender, but still crisp, about 5 minutes, and drain.
• In a large saucepan, melt butter over medium heat.
• Whisk in flour until smooth.
• Gradually whisk in milk.
• Bring to a boil, and cook and stir for 2 minutes or until thickened.
• Season with salt and pepper.
• Remove from heat and stir in the cheese and broccoli.
• Toss with the pasta to coat.