Broccoli And Red Pepper Pizza Recipes

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BROCCOLI AND RED PEPPER PIZZA



Broccoli and Red Pepper Pizza image

Make and share this Broccoli and Red Pepper Pizza recipe from Food.com.

Provided by Chef Bobby Hill

Categories     < 60 Mins

Time 42m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 teaspoon olive oil
1 small onion, chopped
3 large minced garlic cloves
1 lb broccoli (fresh)
1 large red bell pepper, seeded and chopped
1 lb mozzarella cheese (skim milk, shredded)
2 prepared pizza crust (deep dish thick)
6 ounces provolone cheese, grated
4 ounces parmesan cheese, shredded
4 tablespoons unbleached flour
salt & pepper (to taste)

Steps:

  • Preheat oven to 425 degrees F.
  • Spray small nonstick skillet with cooking spray; add oil, onion and garlic.
  • Cook over low heat for about five minutes, until soft; transfer to a mixing bowl.
  • Separate broccoli florets then chop and add to the mixing bowl.
  • Peel broccoli stems and chop coarsely; add to bowl.
  • Stir in peppers, cheeses, flour, salt and pepper to the broccoli mix.
  • Divide mixture, spreading evenly over two deep-dish crusts.
  • Put pizzas on lower shelves of oven.
  • Bake for 20-22 minutes or until crusts are golden.

Nutrition Facts : Calories 354.4, Fat 23.3, SaturatedFat 13.7, Cholesterol 71.9, Sodium 778.2, Carbohydrate 11.4, Fiber 2.1, Sugar 3, Protein 25.8

BROCCOLI CRUST PEPPERONI PIZZA



Broccoli Crust Pepperoni Pizza image

This recipe is sponsored by Birds Eye® Vegetables. This pizza really delivers when it comes to everyone's favorite broccoli-and-cheese flavor combo. The broccoli pulls double duty as both crust and topping, making the pie feel virtuous (goodbye excess carbs) and indulgent (hello golden cheese). We topped ours with pepperoni cups, but you can always leave them off for a vegetarian version or add other toppings - olives, bell peppers or sundried tomatoes would all do well here.

Provided by Food Network Kitchen

Time 1h10m

Yield 6 servings

Number Of Ingredients 9

Two 10.8-ounce bags frozen broccoli florets, such as Birds Eye®️ Steamfresh®️ Broccoli Florets
1/2 cup grated Parmesan (about 1.75 ounces), plus more for topping
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
2 large eggs, lightly beaten
One 8-ounce bag shredded low-moisture, part-skim mozzarella
Kosher salt
1/2 cup store-bought pizza sauce (4 ounces)
1 cup pepperoni slices (about 2 ounces)

Steps:

  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment.
  • Cook the frozen broccoli according to the package directions. Put in a colander and let drain and cool for 10 minutes. Measure out 1 cup of the florets for the topping, breaking them into small pieces if needed; set aside.
  • Pulse the remaining broccoli in a food processor, scraping down the sides as necessary, until finely chopped. Put the broccoli, Parmesan, oregano, red pepper flakes, eggs, 3/4 cup of the mozzarella and 3/4 teaspoon salt in a large bowl and toss well to combine. Transfer to the prepared baking sheet and spread in an even layer. Bake until the crust is golden, about 20 minutes.
  • Spread the pizza sauce on the crust, leaving a 1/3-inch border around the edges. Top with the remaining mozzarella followed by the pepperoni and reserved broccoli florets. Bake until the mozzarella is bubbling and golden and the pepperoni is browned, about 15 minutes. Sprinkle with more Parmesan and serve.

BROCCOLI PESTO PIZZA



Broccoli Pesto Pizza image

Provided by Ellie Krieger

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 cups cooked chopped broccoli (frozen is fine)
1 1/2 ounces parmesan cheese (1/2 cup grated)
1 cup lightly packed fresh basil leaves
Salt and freshly ground pepper
3 tablespoons plus 2 teaspoons extra-virgin olive oil
1 tablespoon cornmeal
3/4 pound store-bought whole-wheat pizza dough, at room temperature
Cooking spray
3 ounces soft goat cheese (chevre)
1 large tomato
1/4 teaspoon red pepper flakes

Steps:

  • Preheat the oven to 475 degrees F. If using frozen broccoli, thaw it according to the directions on the package.
  • Finely grate the parmesan, then place 1/3 cup into the bowl of a food processor along with the broccoli, 2/3 cup basil, 1/4 teaspoon salt and 1/4 teaspoon pepper. While the processor is running, drizzle in 3 tablespoons olive oil. Process until smooth, scraping down the sides of the bowl as needed.
  • Sprinkle a work surface with the cornmeal and use a rolling pin and/or your hands to stretch the dough into a 12-inch circle. Spray the baking sheet with cooking spray and place the dough onto it. Spread the broccoli pesto over the dough, leaving a border for the crust. Scatter the goat cheese over the top of the pesto, then thinly slice the tomato and arrange the slices on top.
  • Bake until the cheese and tomatoes are softened and the crust is golden brown, 12 to 14 minutes.
  • Garnish the pizza with the remaining parmesan, the remaining 1/3 cup basil and the red pepper flakes. Drizzle with the remaining 2 teaspoons olive oil and slice the pizza into 8 wedges.

Nutrition Facts : Calories 460 calorie, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 20 milligrams, Sodium 890 milligrams, Carbohydrate 445 grams, Fiber 7 grams, Protein 17 grams

BROCCOLI WITH SAUTEED RED PEPPER



Broccoli with Sauteed Red Pepper image

Slivered almonds and sweet red peppers add crunch to fresh broccoli.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 cup chicken broth
1 pound fresh broccoli spears
1 cup julienned sweet red pepper
2 tablespoons chopped shallot
2 tablespoons olive oil
1/3 cup slivered almonds
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt

Steps:

  • In a large saucepan, bring broth to a boil. Cut broccoli spears in half lengthwise; add to broth. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute red pepper and shallot in oil for 5 minutes or until crisp-tender. Drain broccoli; add broccoli, almonds, lemon-pepper and salt to skillet. Cook and stir for 2 minutes or until broccoli is tender.

Nutrition Facts : Calories 157 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 468mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein.

BROCCOLI WITH SWEET RED PEPPER AND GARLIC



Broccoli with Sweet Red Pepper and Garlic image

Add color-and nutrition-to your plate with a 20-minute vegetable side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 8

1 tablespoon olive or vegetable oil
2 cloves garlic, finely chopped
2 cups broccoli florets
1 large red bell pepper, coarsely chopped (1 cup)
1 small onion, coarsely chopped (1/2 cup)
3 tablespoons water
1/4 teaspoon salt
2 tablespoon shredded Parmesan cheese

Steps:

  • In 12-inch nonstick skillet, heat oil over medium-high heat.
  • Stir garlic into hot oil. Immediately add broccoli, bell pepper, onion and water. Cook 4 to 6 minutes, stirring constantly, until broccoli is crisp-tender and onion is beginning to brown. Stir in salt.
  • Place in serving dish; top with cheese.

Nutrition Facts : Calories 80, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 4 g, TransFat 0 g

IMPOSSIBLY EASY BROCCOLI AND RED PEPPER PIE



Impossibly Easy Broccoli and Red Pepper Pie image

Here's an impossibly easy broccoli and red pepper pie made using Original Bisquick® mix - a cheesy veggie dinner!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 9

2 cups chopped broccoli
1/3 cup chopped onion
1/3 cup chopped red or yellow bell pepper
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick™ mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs

Steps:

  • Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
  • In 2-quart saucepan, heat 1 inch water (salted if desired) to boiling. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly.
  • In pie plate, stir together broccoli, onion, bell pepper and cheese. In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
  • Bake 30 to 35 minutes or until golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.

Nutrition Facts : Calories 170, Carbohydrate 11 g, Cholesterol 95 mg, Fat 1, Fiber 1 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 500 mg

DEEP-DISH BROCCOLI AND CHEDDAR PIZZA



Deep-Dish Broccoli and Cheddar Pizza image

A pinch of red pepper flakes, a thin layer of soppressata, and handfuls of broccoli and cheddar become something magical when paired with a deep-dish crust.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 9

1 tablespoon olive oil, plus more for pie plate
12 ounces pizza dough, thawed if frozen
1 1/4 cups broccoli florets, cut into 1-inch pieces
1 ounce thinly sliced soppressata
Pinch of red-pepper flakes
Coarse salt and pepper
1/2 cup grated cheddar, divided
1 tablespoon grated Parmesan
Fresh cilantro leaves, for serving

Steps:

  • Preheat oven to 450 degrees. Coat a 9-inch glass pie plate with olive oil. Stretch dough to an 8-inch round, then press into bottom and up sides of plate. If dough springs back, let rest 5 minutes before continuing.
  • Combine broccoli, soppressata, and red-pepper flakes.
  • Top dough with 1/4 cup grated cheddar, broccoli mixture, then 1/4 cup grated cheddar and Parmesan.
  • Drizzle pizza with oil. Season with salt and pepper. Bake until cooked through and crust is crisp and golden, 15 to 20 minutes. Sprinkle with cilantro. Let cool 5 minutes before serving.

Nutrition Facts : Calories 307 g, Fat 14 g, Fiber 2 g, Protein 12 g, SaturatedFat 4 g

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