Broccoli Alfredo Pizza Recipes

HAM & BROCCOLI ALFREDO PIZZA

Steps:

• Heat oven to 450°F.
• Melt butter in small saucepan until sizzling; add garlic. Cook over medium heat 1 minute. Stir in flour; cook 1 minute. Add milk and nutmeg; continue cooking, stirring occasionally, 5-6 minutes or until thickened. Add cheese, stirring until melted.
• Place pizza crust onto large ungreased baking sheet. Spread Alfredo sauce over pizza crust. Layer with ham, broccoli and cheese.
• Bake 10-15 minutes or until cheese is light golden brown. Cut into 8 wedges.

BROCCOLI ALFREDO

Steps:

• Place the salt in a large pot of water and bring to a boil; add fettuccine and cook according to package directions for al dente; during the last 3 minutes of cooking, add the broccoli.
• Drain in a colander, RESERVING 1 cup of the WATER; set aside.
• Place the butter in the pot, reduce heat to medium-low ,and stir until melted; add 1/2 cup of the reserved pasta water, then stir in 1/3 cup of the Parmesan cheese. Add the fettuccine and broccoli and the cayenne and nutmeg, if desired; toss.
• Remove from heat and sprinkle with another 1/3 cup of the Parmesan cheese and the pepper, toss again. Adding more pasta water if the fettuccine is too sticky; serve in bowls and sprinkle with the remaining Parmesan cheese, enjoy.

CREAMY BROCCOLI ALFREDO PIZZA

Steps:

• Preheat oven to 475 degrees F. With mixer on medium speed, beat cream cheese, Parmesan, milk, garlic, butter, 1/4 teaspoon salt and 1 teaspoon pepper until smooth; spread all over Easy Homemade Dough. Top with broccoli and mozzarella.
• Bake 25 to 30 minutes or until broccoli and crust are golden brown.

CHICKEN ALFREDO PIZZA WITH BROCCOLI

Steps:

• Prepare pizza dough according to the recipe directions, but don't forget to add garlic powder, rosemary, and basil when mixing the dough.
• While the pizza crust is baking, I make the Alfredo sauce and prepare the other ingredients.
• After removing pizza crust from oven top with Alfredo sauce and chicken
• Place broccoli and onions over chicken
• Top with cheese
• Place pizza back in the oven on a middle rack. Bake at 450 degrees for 8 -10 minutes or until cheese is melted and just begins to turn brown.

CHICKEN ALFREDO PIZZA

Steps:

• To Make Sauce: Melt butter in a small saucepan over medium heat. Blend in salt, pepper and flour, then stir in the milk and Romano cheese. Simmer, stirring constantly, until thickened. Remove from heat, cover and set aside.
• To Make the Garlic Butter: Melt the butter in a small saucepan over medium heat. Blend in the garlic, rosemary, and salt. Cook, stirring constantly, until garlic is tender but not browned. Remove from heat, cover and set aside.
• To Make the Dough: Pour the warm water into a small bowl and stir in the yeast until dissolved. Allow to rest until yeast foams, about 5 minutes. Mix the vegetable oil, sugar, salt, rosemary, and garlic powder together in a mixing bowl. Stir in the yeast mixture, and gradually stir in the flour. Gather into a loose ball and knead until a smooth ball forms. Cover, and let rest 1/2 hour.
• Preheat oven to 400 degrees F (200 degrees C). Season the roasted chicken with rosemary, thyme, poultry seasoning, garlic powder and salt. Chop or shred and reserve.
• To Assemble the Pizza: Spread dough out on prepared pizza stone. Top with cooled garlic butter, covering entire crust. Next spread with Alfredo Sauce (if necessary, warm to spreading consistency), leaving crust edges. Top with chicken, turning to coat with sauce.
• Bake in preheated oven for 20 minutes, or until bottom crust is lightly browned. Remove from oven and let set for 2 to 3 minutes before cutting.

EFFORTLESS ALFREDO PIZZA

Steps:

• Preheat oven to 450°. In a large bowl, mix the first 5 ingredients until blended., Place crust on an ungreased 12-in. pizza pan; rub with cut sides of garlic. Discard garlic. Spread Alfredo sauce over crust. Top with spinach mixture, cheese and pepper flakes. Bake until crust is lightly browned, 8-12 minutes.

BLACKENED CHICKEN ALFREDO PIZZA

Steps:

• Mix water, sugar, yeast, and 2 tablespoons of vegetable oil for several seconds on low speed in the work bowl of a large stand mixer fitted with a dough hook. Stop the mixer and add the flour and salt. Start the mixer on low speed and mix until the flour mixture is incorporated with the yeast mixture; turn speed to medium-low and machine-knead the dough until springy and smooth, 10 to 12 minutes. Sprinkle dough with flour occasionally if it sticks to the sides of the bowl.
• Form dough into a ball and place into an oiled bowl; turn the dough over in the bowl several times to oil the surface of the dough. Cover the dough with a towel, set into a warm place, and allow to rise until double, 30 minutes to 1 hour.
• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; drain on a paper towel-lined plate and allow to cool; chop and set aside.
• Melt butter in a saucepan over medium-low heat. Cook the garlic in the melted butter until fragrant, about 1 minute. Stir the cream into the butter mixture. Add the egg yolks and whisk with the butter mixture until smooth. Stir 1/2 cup of Parmesan cheese, the Romano cheese, and nutmeg into the mixture; season to taste with salt. Bring the sauce just barely to a simmer over low heat; cook and stir at a simmer until cheeses have melted and sauce has thickened, 3 to 5 minutes. Remove from heat and set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• Mix the paprika, cayenne pepper, cumin, thyme, 1/8 teaspoon of salt, white pepper, and onion powder together in a bowl. Rub one side of each chicken breast thoroughly with the spice mixture. Heat 1 tablespoon vegetable oil in a skillet over high heat. Sear the chicken breasts, seasoned sides first, in the hot oil until the spices turn almost black, about 1 minute per side; transfer to a baking sheet.
• Bake the chicken breasts in the preheated oven until no longer pink in the center and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 5 to 10 minutes; set aside.
• Punch down pizza dough and roll out onto a floured work surface. Shape pizza crust on a large pizza stone or heavy baking sheet. Poke several holes in the crust with a fork to help it release steam.
• Bake the crust in the oven until top is very lightly cooked, 5 to 7 minutes. Remove from oven and spread a layer of Alfredo sauce over the crust. Spread the mozzarella cheese in an even layer over the sauce. Slice the blackened chicken breasts and arrange over the mozzarella cheese. Sprinkle pizza with spinach leaves and chopped bacon. Top with 3 tablespoons of Parmesan cheese.
• Return pizza to oven and bake until the mozzarella cheese is melted and browned, 15 to 20 minutes. Sprinkle pizza with chopped Roma tomatoes to serve.

BROCCOLI FETTUCCINE ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 4-6 minutes or until crisp-tender. Drain., In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in Parmesan cheese and broccoli. , Drain fettuccine; top with the broccoli mixture.

SPINACH BROCCOLI ALFREDO PIZZA

Steps:

• To make the sauce, melt the butter in a medium saucepan over medium heat.
• Add the nutmeg and cream to the butter. Whisk to combine. Simmer until the cream is heated through.
• Turn the heat down to medium low. Add the Parmesan cheese. Stir occasionally until the cheese is melted. You do not want the heat too hot as it will cause the cheese to break and get lumpy.
• When melted, add salt and pepper to taste. The sauce should be rather thick, much thicker than a normal pasta sauce. Set aside.
• Prepare the pizza dough if not completed already. If following one of our recipes, follow instructions until the crust is par-baked (just barely cooked) and set aside.
• Preheat oven to 450F. Place your pizza stone or baking sheet in the oven to heat.
• Place your pizza crust on a peel or another surface that will allow you to easily transfer it to the oven. Something like a thin and flexible cutting board should work.
• Season the crust edge if desired by lightly brushing the crust with a little olive oil and sprinkling with some Parmesan, garlic salt, or black pepper.
• Spread out the alfredo sauce across the pizza to taste. The sauce should be pretty thick in texture.
• Spread the mozzarella out across the pizza, with more or less to taste.
• Spread your spinach, broccoli, and tomatoes (or vegetables of choice) over the pizza. Sprinkle with the fresh Parmesan.
• When the oven is finished preheating, transfer the pizza to your pizza stone or baking sheet.
• Cook until the cheese has started to turn brown, approximately 10-12 minutes (or to your desired doneness).
• Remove the pizza from the oven. Sprinkle the fresh basil on top and some red pepper flakes if desired for an extra kick. Serve warm.