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.
BROCCOLI HAM & CHEDDAR CHICKEN ROLL RECIPE BY TASTY
Here's what you need: broccoli head, cheddar cheese, cream cheese, ham, onion powder, salt, pepper, garlic powder, onion powder, dried oregano, paprika, boneless, skinless chicken breasts, ham
Provided by Alvin Zhou
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F (180°C).
- Finely chop the broccoli florets, and then transfer to a large bowl.
- Add the cheddar, cream cheese, ham, onion powder, and mix evenly until combined. Set aside.
- In a bowl, mix together the salt, pepper, garlic powder, onion powder, oregano, and paprika, then stir to combine.
- Place the chicken breasts on a cutting board and slice across horizontally, making sure not to cut all the way through.
- Season both sides of the chicken liberally with the spice mix.
- Place each chicken breast on a double layer of plastic wrap, then cover with more plastic wrap.
- Use a meat pounder to thinly pound the chicken breast and form into a rectangular shape.
- Repeat with the remaining chicken breasts.
- Lay down two of the flattened chicken breasts into a greased loaf pan lined with parchment paper, slightly overlapping them.
- Place the ham slices evenly across the bottom and sides, hanging the ham over the sides of the loaf pan.
- Spread broccoli mixture evenly on top of the ham, pressing it flat into the edges of the pan.
- Fold over the flaps of ham to completely seal the mixture.
- Place the third flattened chicken breast on top. Use a fork to tuck in the edges, creating a seal.
- Bake for 25-30 minutes, until the loaf looks slightly brown and red on top.
- Cool the loaf in the pan. Release any juices from the pan. Remove the chicken loaf using the parchment paper.
- Slice into 1-inch (2-cm) slices, and serve!
- Enjoy!
Nutrition Facts : Calories 508 calories, Carbohydrate 7 grams, Fat 31 grams, Fiber 1 gram, Protein 48 grams, Sugar 2 grams
WHITE PIZZA WITH CHICKEN, BROCCOLI AND MUSHROOMS
I love all kinds of pizza, my sister owned a Pizzeria in Buffalo for years and this was one of her best sellers. She cut down the dough recipe for me as hers made about a hundred pounds of dough at a time.
Provided by Marsha Gardner
Categories Pizza
Time 15m
Number Of Ingredients 28
Steps:
- 1. In the bowl of your stand mixer, combine the flours, salt, sugar, wheat gluten and instant yeast. Whisk together. Add the olive oil and the water. Using dough hook, mix and knead dough for 8-10 minutes, adding more water or flour as needed, until dough is smooth and elastic. Spray a large bowl with cooking spray and transfer dough to bowl, rolling it around to completely coat with oil. Cover bowl with plastic wrap and let proof at room temperature until doubled, about one hour. Gently punch dough down to degas, knead again for a few minutes and return to bowl. Cover bowl again with plastic wrap and refrigerate overnight. The next day, remove dough from fridge about an hour and a half before you want to bake the pizza. Spray some cooking spray on your counter top and transfer dough. Cover dough with plastic wrap that has been sprayed with cooking spray. Let rest while you make your sauce and put the rest of your pizza ingredients together.
- 2. In a saute pan heat olive oil over medium heat. Add crushed red pepper flakes, onion powder, garlic powder, salt, pepper and flour. Cook and stir for 2-3 minutes than whisk in milk. Reduce heat and whisk and stir until sauce is smooth and has started to thicken. Remove pan from heat and whisk in the Parmigiano-Reggiano and mozzarella cheeses. Set aside. In a skillet heat olive oil over medium heat. Add mushrooms and saute until they've given up most of their liquid, 5-6 minutes. Add the broccoli florets and season with salt and pepper. Saute for another minute or two then add minced garlic and saute for one more minute. Remove from heat and add chicken. Stir well to combine.
- 3. Place pizza stone in oven and preheat oven to 475-degrees. Spray parchment paper with cooking spray and lightly dust with cornmeal (optional.) Place dough on prepared parchment paper and flatten. Working from the middle to the outside, press and stretch the pizza dough into a 12-14 inch round. If it resists, just let it rest for 5-10 minutes and then work with it again. Transfer pizza crust and parchment paper to pizza stone. Bake for 5 minutes then remove crust from oven, leaving stone in oven. Spread white sauce evenly across crust, then top with the chicken, mushroom and broccoli mixture. Sprinkle mozzarella cheese over all. Return crust to oven. You should be able to do this without the parchment paper at this point. Bake for an additional 8-10 minutes, or until crust is evenly browned and cheese is bubbly.
HAM 'N' BROCCOLI PIZZA
Even finicky eaters will eagerly eat their broccoli when it's part of this unique pizza. Family and friends will be pleasantly surprised by the cheesy ranch-flavored sauce. This is a great way to feature leftover Easter ham.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the cheese sauce, salad dressing, mustard and pepper. Place the crust on an ungreased 12-in. pizza pan; spread with cheese mixture. Top with the ham, broccoli and onion. Sprinkle with Swiss and Parmesan cheeses. , Bake at 425° for 12-14 minutes or until cheese is melted.
Nutrition Facts : Calories 526 calories, Fat 24g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 1481mg sodium, Carbohydrate 51g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.
BROCCOLI CHICKEN PIZZA
This was inspired by a broccoli cheese stuffed potato recipe I found, but it seemed to be a little labor intensive, so I decided it would work better as pizza. This is an original "sbera007" creation! We were serving 6 so we let our dough rise so it would spread into a jelly roll pan. If using a store bought dough, I would double the dough. Feel free to half the topping for 4 people and use a single store bought dough. Halving the recipe will alter the cooking time a little bit. (NOTE: I included the time for the dough to rise in the recipe time. This will be different if you use a different pizza crust).
Provided by sbera007
Categories Chicken Breast
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees Fahrenheit.
- Prepare dough.
- While dough is rising or sitting, steam broccoli and cook chicken with olive oil, oregano and basil to taste, until no longer pink.
- Spread the dough into a prepared jelly roll pan.
- Bake for about ten minutes.
- Meanwhile, chop cooled chicken into small chunks and chop steamed broccoli.
- Combine chicken, Ricotta cheese, broccoli, 1/2 cup Mozzarella cheese, 1/2 cup Cheddar cheese, dry mustard, and crushed red pepper.
- Remove crust from oven.
- Spread with ricotta mixture.
- Top with remaining cheese.
- Cook until cheese is browned (10 to 15 minutes).
BROCCOLI HAM RING
Since this sandwich ring uses convenient crescent rolls, it takes little fuss to prepare. I like to fix it for a Sunday evening meal when our son comes to visit. It makes a great appetizer for a party, too. -Janet Dishong, Manheim, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Unroll crescent roll dough and place triangles on a 12-in. pizza pan, forming a ring with pointed ends facing outer edge of pan and wide ends overlapping. Lightly press wide ends together. , In a large bowl, combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). , Bake at 375° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 225 calories, Fat 13g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 558mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.
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