Four Cheese White Broccoli Pizza Easy Recipes

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FOUR CHEESE WHITE BROCCOLI PIZZA (EASY)



Four Cheese White Broccoli Pizza (Easy) image

A fabulous white pizza... again, four cheeses are used (grated parmesan, provolone, ricotta, & mozzarella) as well as fresh broccoli florets. You could substitute with spinach if you like, but we LOVE this recipe as is... I buy the pre-made pizza dough from my grocery store to save time, but you could always make your own of course. Also, I use MILD provolone - it's pre-packaged & pre-sliced think it is Belgioioso brand. Note: I use the 12 oz. bag of "Broccoli Wokly" which is already cut into florets - I steam it according to the package directions first in the bag & use the full bag on the pizza.

Provided by BlondieItaliana

Categories     Vegetable

Time 22m

Yield 1 pizza, 8 serving(s)

Number Of Ingredients 10

4 tablespoons extra virgin olive oil
1 lb pizza dough
1/4 cup grated parmesan cheese
3/4 lb provolone cheese, sliced (mild)
12 ounces broccoli florets (I use Broccoli Wokly whole 12 oz. bag steamed)
1/3 cup ricotta cheese
1/2 cup mozzarella cheese, shredded
garlic powder
salt
oregano

Steps:

  • Preheat oven to 425 degrees.
  • Roll out dough. Coat pizza pan with the olive oil and spread out rolled dough evenly to all edges of pan. Sprinkle with grated parmesan cheese. Top with sliced provolone then place broccoli florets (already steamed per broccoli wokly package directions) on top of provolone. Using two teaspoons, spoon about 3/4 teaspoonful size spoonfuls of ricotta sporadically around the broccoli areas in empty spots. Season whole pizza with salt, oregano & garlic powder to taste then sprinkle the shredded mozzarella evenly all over pizza.
  • Bake for 12-18 minutes or until crust just golden brown. Slice & serve.

FOUR CHEESE WHITE PIZZA



Four Cheese White Pizza image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

One 1-pound ball prepared fresh pizza dough
1 large head garlic
5 tablespoons extra-virgin olive oil, plus additional for the grill pan and salad
Kosher salt and freshly ground black pepper
8 ounces whole-milk ricotta (about 1 cup)
One 3-ounce wedge Parmesan, finely grated (about 1 cup)
1 teaspoon finely minced fresh oregano
All-purpose flour, for dusting
8 ounces fresh mozzarella, shredded (about 2 cups)
8 ounces fontina cheese, shredded (about 2 cups)
4 cups baby kale or frisee
1/2 lemon

Steps:

  • Remove the pizza dough from the refrigerator and allow to sit at room temperature for 30 minutes.
  • Meanwhile, preheat the oven to 375 degrees F with a rack set in the middle position.
  • Break apart the head of garlic to expose the individual cloves (leaving their skins intact), about 10 cloves total. Put the cloves onto a small baking sheet and toss with 1 teaspoon of the olive oil and a sprinkle of salt and pepper. Bake, turning the cloves over halfway through the cooking time, until very tender, 12 to 15 minutes. Allow to cool slightly.
  • Set a 2-burner cast-iron grill pan over medium-high heat.
  • Once cool enough to handle, remove the skins from the garlic cloves and use the back of a knife to mash the cloves on a cutting board. Transfer the mashed garlic to a large bowl and add the ricotta cheese, Parmesan cheese, 4 tablespoons of the olive oil and the oregano. Stir to combine and season to taste with salt and pepper. Reserve.
  • Divide the dough in half and lightly dust a clean work surface with flour. Stretch and/or roll each piece into an 8-by-13-inch rectangle, about 1/8 inch thick. Lightly oil the grill pan. Working with 1 rolled dough piece, grill the crust until it starts to puff and distinct grill marks appear, 2 to 4 minutes. Use a pair of tongs to flip the crust and brush the edges of the dough with 1 teaspoon of olive oil. Grill until the the dough is just cooked through and distinct grill marks appear on the second side, about 2 minutes. Remove to a baking sheet. Repeat with second piece of dough
  • Turn the oven up to 400 degrees F.
  • Evenly spread the ricotta cheese mixture between the 2 crusts. Sprinkle the mozzarella and fontina cheese on each pizza crust. Bake until the cheese is melted, about 10 minutes.
  • Dress the kale or frisee with lemon juice, olive oil and salt and pepper and top the pizza. Cut each pizza into 8 pieces and serve immediately.

FOUR CHEESE PIZZA (PIZZA QUATTRO FORMAGGI)



Four Cheese Pizza (Pizza Quattro Formaggi) image

Look for smoked mozzarella that has been smoked over wood, not dipped in an artificially flavored smoke solution.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 37m

Yield 2 serving(s)

Number Of Ingredients 6

1 (9 inch) prepared pizza dough, for one 9-inch pizza (Neapolitan-Style Pizza Dough)
2 ounces fresh goat cheese
1 ounce gorgonzola, crumbled
2 slices fresh mozzarella cheese
2 slices smoked mozzarella cheese
olive oil, for drizzling

Steps:

  • Thirty to sixty minutes before baking the pizza, place a baking stone on a rack in the lowest level of the oven; preheat oven to 500°.
  • Place the dough on a floured surface; holding your hands flat, pat the ball out evenly with your fingers, lifting it and turning it over several times, until it reaches a 9-inch circle-do not handle the dough any more than is necessary; if the dough seems sticky, dust it lightly with flour.
  • Dust a pizza peel or a rimless cookie sheet with flour.
  • Carefully transfer the circle of dough to the peel; shake the peel once or twice to make sure the dough does not stick; if it does, sprinkle the peel with more flour.
  • Quickly scatter the goat cheese and Gorgonzola; distribute both mozzarella and smoked mozzarella slices over all; drizzle with the oil.
  • To slide the pizza onto the baking stone, line up the edge of the peel with the back edge of the stone, then tilt the peel, jerking it gently to start the pizza moving.
  • When the edge of the pizza touches the stone, carefully pull back on the peel until the pizza is completely off.
  • Once the pizza is on the stone, do not attempt to move it until it firms up in 2-3 minutes.
  • Bake 6-7 minutes, or until the dough is crisp and browned; serve immediately.

Nutrition Facts : Calories 323.2, Fat 25.2, SaturatedFat 15.9, Cholesterol 77.8, Sodium 699, Carbohydrate 2.3, Sugar 1.4, Protein 21.7

FOUR-CHEESE FRENCH BREAD PIZZA



Four-Cheese French Bread Pizza image

Each cheese plays a special role in this French bread pizza: A combination of Parmesan and pecorino makes it especially nutty and salty; mozzarella melts evenly and a sharper deli-style provolone bridges the gap between them. Once you learn how to make the classic white sauce (technically a Mornay, which is a béchamel with cheese added), you'll find dozens of ways to use it beyond pizza: Swap in an equal amount of grated Cheddar and toss it with pasta for an easy stovetop mac and cheese, or use Gruyère, slather the sauce over ham on toast, and broil until bubbly and browned. The sauce can be made up to 3 days ahead of time; store tightly covered in the refrigerator until ready to use.

Provided by Dawn Perry

Categories     easy, weeknight, pizza and calzones, main course

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon unsalted butter
1 tablespoons all-purpose flour
1 cup whole milk
1/4 cup grated Parmesan
1/4 cup grated Pecorino Romano
1/2 teaspoon kosher salt (Diamond Crystal)
A few grinds of black pepper
1/4 cup olive oil
2 garlic cloves, grated
1 loaf soft French bread, split lengthwise, insides mostly dug out
4 ounces mozzarella, low-moisture and part-skim, or fresh (drained and patted dry, if necessary), grated or torn
4 ounces sliced provolone (from the deli), cut into 1/2-inch pieces (about 1 cup)
2 tablespoons grated Parmesan
Red-pepper flakes or dried oregano, or both, for serving

Steps:

  • Make the sauce: Heat oven to 450 degrees. Melt the butter in a medium pot over medium heat. Once melted, whisk in the flour and cook, stirring constantly, until starting to turn golden, about 1 minute. Whisk in the milk, a few splashes at a time to start, until evenly incorporated. Bring to a full boil, reduce to a simmer, and cook, whisking occasionally, until slightly thickened and the mixture coats the back of a spoon, about 5 minutes. (It will continue to thicken as it cools.). Remove from heat, and whisk in Parmesan, pecorino, salt and pepper. Let cool.
  • Prepare the pizza: Combine olive oil and garlic in a small pot over medium heat. Cook, swirling occasionally, until the garlic starts to sizzle but doesn't brown, about 2 to 4 minutes. Remove from heat.
  • Place the French bread cut side up on a baking sheet. Brush cut sides with garlic oil. Bake until edges are golden, 5 to 7 minutes.
  • Toss together the cheeses in a medium bowl. Spread sauce over the two bread halves all the way to the edges and top with cheese.
  • Return to the oven and bake until melted, about 5 minutes. Increase heat to broil. Broil until the cheese is bubbly and browned in spots (watch carefully!), 1 to 2 minutes more. Let cool 5 minutes before slicing and serving. Serve topped with red-pepper flakes and oregano, if you like.

WHITE PIZZA WITH BROCCOLI



White Pizza with Broccoli image

Delicious white pizza.

Provided by Jsep

Categories     Main Dish Recipes     Pizza Recipes

Time 35m

Yield 8

Number Of Ingredients 11

1 pound refrigerated whole-wheat pizza dough
2 tablespoons olive oil, divided, or to taste
2 cloves garlic, minced, or to taste
1 teaspoon garlic powder, or to taste
1 teaspoon onion powder, or to taste
1 pinch salt and ground black pepper to taste
1 cup shredded Italian cheese blend, or to taste
¾ cup ricotta, or to taste
1 cup broccoli florets, or to taste
1 small tomato, sliced
1 tablespoon grated Parmesan cheese, or to taste

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

WHITE FOUR-CHEESE PIZZA WITH BASIL AND GARLIC



White Four-Cheese Pizza with Basil and Garlic image

Categories     Garlic     Appetizer     Bake     Kid-Friendly     Goat Cheese     Mozzarella     Parmesan     Ricotta     Basil     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 32 pieces

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 13.8-ounce tube refrigerated pizza dough
All purpose flour
6 ounces fresh mozzarella cheese, cut into 1/4-inch-thick slices, then coarsely chopped
3 ounces soft fresh goat cheese, crumbled
1/2 cup part-skim ricotta cheese
3 tablespoons freshly grated Parmesan cheese
3 tablespoons thinly sliced fresh basil

Steps:

  • Position rack in center of oven and preheat to 450°F. Brush 13x9-inch metal baking pan with 1 tablespoon olive oil. Mix remaining 2 tablespoons olive oil and garlic in small bowl.
  • Roll out pizza dough on lightly floured work surface to 14x10-inch rectangle. Transfer dough to prepared pan; brush lightly with some of garlic oil. Top with mozzarella cheese and goat cheese, leaving 1/2-inch plain border. Crumble ricotta cheese over, then sprinkle with Parmesan. Bake pizza until crust is golden brown and cheese melts, about 18 minutes. Drizzle remaining garlic-oil over pizza. Let stand 3 minutes. Do ahead Can be made 4 hours ahead. Let stand at room temperature. Before continuing, rewarm in 350°F oven until heated through, about 10 minutes.
  • Cut pizza crosswise into 8 strips, then cut each strip crosswise into 4 pieces for 32 pieces total. Sprinkle with basil. Transfer to platter and serve hot.

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Top Asked Questions

What is on a white pizza with Broccoli?
This delicious white pizza with broccoli recipe features steamed broccoli tossed in olive oil and red pepper flakes, ricotta cheese mixed with garlic, mozzarella, and fresh lemon zest. It’s a simple vegetarian meal that the whole family will love!
How to cook pizza dough with Broccoli?
Roll out dough. Coat pizza pan with the olive oil and spread out rolled dough evenly to all edges of pan. Sprinkle with grated parmesan cheese. Top with sliced provolone then place broccoli florets (already steamed per broccoli wokly package directions) on top of provolone.
How to cook pizza dough with provolone cheese?
Preheat oven to 425 degrees. Roll out dough. Coat pizza pan with the olive oil and spread out rolled dough evenly to all edges of pan. Sprinkle with grated parmesan cheese. Top with sliced provolone then place broccoli florets (already steamed per broccoli wokly package directions) on top of provolone.
What is the best way to cut broccoli for pizza?
Broccoli: Cut the broccoli into small, bite-size pieces, so that your white pizza with broccoli will be easy to eat in single bites. To split large florets, slice them lengthwise, straight down the middle of their stalks.

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