BROCCOLI TOT CHICKEN PIZZA
Provided by Marcela Valladolid
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F. Line the bottom of a baking sheet with parchment and brush with olive oil.
- In a medium bowl, add the broccoli tots and Parmesan. Break up the tots with your hands or a wooden spoon and mix until combined. Transfer the tot mixture to the prepared baking sheet and use your hands to form the mixture into a circle, making sure it isn't too thick. Bake the crust until golden brown, about 25 minutes. Let cool slightly.
- Spread the ricotta on the crust and top with the chicken and broccoli. Top with the mozzarella and return to oven until the cheese is completely melted, about 10 more minutes. Let cool for about 5 minutes before serving.
WHITE PIZZA WITH BROCCOLI
Delicious white pizza.
Provided by Jsep
Categories Main Dish Recipes Pizza Recipes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Place a pizza stone on the bottom rack of your oven. Preheat oven to 450 degrees F (230 degrees C).
- Stretch pizza dough into a round disc on a floured surface. Brush 1 tablespoon olive oil over dough. Sprinkle minced garlic, garlic powder, onion powder, salt, and pepper on top.
- Cover dough with Italian cheese blend and dollops of ricotta. Scatter broccoli and tomato over cheese. Swirl remaining 1 tablespoon olive oil on top. Sprinkle Parmesan cheese over pizza.
- Transfer pizza to the preheated pizza stone and bake until the crust is crispy and the cheese is melted, about 20 minutes.
Nutrition Facts : Calories 221.8 calories, Carbohydrate 26.5 g, Cholesterol 11.7 mg, Fat 9 g, Fiber 3.5 g, Protein 8.1 g, SaturatedFat 3.1 g, Sodium 396.2 mg, Sugar 0.7 g
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- Preheat the oven to 450 degrees F. Place the pizza stone on the center rack of the oven while the oven preheats. If you don't have a pizza stone, you can still preheat the pan or baking sheet you are using to cook the pizza.
- Meanwhile, steam the broccoli by placing the florets in a large skillet. Cover them with water, bring to a boil, cover, and cook for 3 to 5 minutes until bright green and crisp-tender. (Be careful not to make the broccoli mushy.) You can also steam the broccoli in a vegetable steamer basket if you have one or use roasted broccoli instead. Drain the broccoli, transfer to a mixing bowl, and toss in about 1 tbsp olive oil and the red pepper flakes. Season with salt and pepper.
- Prepare the pizza dough by pulling/rolling it into a ~12-inch flat circle on a floured surface. Set aside. In a small bowl, mix together the ricotta cheese, minced garlic, salt, and pepper.
- When you are ready to make the pizza, remove the pizza stone from the oven. Spray with nonstick cooking spray if needed (some pizza stones are inherently nonstick). Carefully slide the pizza dough onto the stone. You should hear it sizzle slightly; this is a good sign and means that you will have crispy crust! Brush the dough with a little bit of olive oil, then sprinkle with about half of the mozzarella cheese (~3/4 cup).
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