Broccoli And Tomato Pizzas Recipes

TOMATO AND BROCCOLI WHITE PIZZA

Steps:

• Preheat oven to 410*F.
• Chop the tomato into chunks and place them in a bowl, along with some chopped broccoli, the dried parsley and oregano, and 1 clove that was minced, and toss.
• Set Aside the vegetables.
• Roll out the dough onto a pizza pan, and brush or spritz on some olive oil.
• Fold your crust the way you want it.
• Grate the whole mozerella block over the pizza.
• Scatter the vegetables around the top off the pizza.
• Scatter around some of the fresh basil.
• Sprinkle the other minced clove of garlic around on the top of the pizza.
• Bake for 10-15 minutes, until the cheese starts to golden.

BROCCOLI AND TOMATO PIZZAS

Steps:

• Heat oven to 475ºF. You'll need a baking sheet.
• Place a steamer basket in a large skillet. Add water to come up to bottom of basket and bring to a boil over high heat. Add broccoli; cover and simmer 3 minutes or until crisp-tender. Lift basket from skillet; drain water from skillet. Add olive oil and garlic to skillet; add broccoli and toss over medium heat 1 minute or until fragrant.
• Place naan or pitas on baking sheet. Spread each with sauce and top with broccoli, ricotta, tomatoes and mozzarella.
• Bake 8 to 10 minutes or until cheese melts and bottoms are crisp.

THE ONLY PIZZA YOU'LL EVER WANT AGAIN: CHICKEN, SUN DRIED TOMATO, BROCCOLI, RICOTTA, MOZZARELLA AND BASIL

Steps:

• Preheat oven to 500 degrees F.
• On a 12-inch nonstick pizza pan, stretch out your dough and form the pizza crust. Drizzle 2 teaspoons extra virgin olive oil on crust and spread it with a pastry brush over the dough to the edges. Sprinkle crust with 2 tablespoons grated Parmigiano-Reggiano.
• In a small covered saucepan, bring 2 inches water to a boil. Separate broccoli tops into florets, discarding lower stalks or reserving for soup. Salt water and add broccoli florets. Cook covered 3 to 5 minutes. Drain broccoli and set on cutting board. Chop broccoli florets into small pieces.
• Heat a small nonstick pan over medium high to high heat. Add oil, cracked garlic and chicken. Season with salt and pepper. Brown chicken breast cut for stir-fry or tenders until lightly golden all over, 3 to 5 minutes. Chop sauteed chicken and garlic on a cutting board into small pieces.
• To assemble pizza, dot crust with chopped broccoli bits and cooked chopped chicken. Dot crust with spoonfuls of ricotta and spread ricotta gently with the back of your spoon. Add sliced sun-dried tomatoes, scattering them around the pizza to the edges. Complete the assembly with a thin layer of shredded mozzarella, about 1 cup. Place pizza in oven on middle rack and lower heat to 450 degrees F. Bake 12 minutes, until cheese is deep golden in color and crust is brown and crisp at the edges. Remove pizza from the oven and let stand 5 minutes. Top with lots of torn or shredded basil. Cut pizza into 8 slices using pizza wheel and serve.

BROCCOLI AND TOMATO FLATBREAD PIZZAS

Steps:

• Preheat the oven to 425 degrees F.
• Toss the broccoli with 3 tablespoons olive oil and the red pepper flakes on a rimmed baking sheet. Sprinkle with salt and pepper.
• Mix the tomatoes with the garlic in a small bowl. Sprinkle with salt and pepper.
• Roast the broccoli until it begins to turn brown, 16 to 18 minutes. Add the tomatoes to the baking sheet, then toss with the broccoli and roast until tender, about 6 minutes.
• Meanwhile, divide the flatbreads between 2 baking sheets. Top with the mozzarella, leaving a 1-inch border, then top with the broccoli and tomatoes. Sprinkle with the olives and pepitas. Brush the edges of the breads with the remaining tablespoon olive oil.
• Bake until the mozzarella is melted and the flatbreads are very warm, about 8 minutes. Drizzle a little olive oil on the tops and sprinkle with more red pepper flakes if you like it spicy. Cut into wedges and serve.

BROCCOLI, TOMATO, AND MOZZARELLA STROMBOLI

Steps:

• Preheat oven to 400 degrees. Line a large rimmed baking sheet with foil. Divide dough into 4 pieces. On a lightly floured work surface, stretch out each piece, first to a 3-by-4 inch oval, then to a 6-by-8-inch oval (let dough rest briefly if too elastic to work with).
• Place broccoli in a strainer, and press to remove excess liquid. Transfer to a double layer of paper towels, and pat dry.
• Dividing evenly, scatter broccoli over dough, leaving a 1/2-inch border. Sprinkle with garlic, and season with salt and pepper. Dividing evenly, top with mozzarella, salami, and 1/2 cup marinara.
• Starting at a shorter end, roll up each stromboli, and place, seam side down, on baking sheet. Using the tip of a paring knife, cut two slits in the top of each. Brush with oil. Bake until golden, 25 to 30 minutes. Serve stromboli with 1/2 cup marinara for dipping.