Mushroom Broccoli Pizza Recipes

MUSHROOM BROCCOLI PIZZA

Steps:

• In a bowl, dissolve yeast in warm water. Add oil and sugar; mix well. Combine whole wheat flour and salt; stir into yeast mixture until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 425°., Punch down dough; press onto a 12-in. pizza pan coated with cooking spray. Prick dough several times with a fork. Bake until edges are light golden brown, 10-12 minutes. , In a nonstick skillet, heat oil over medium-high heat; saute mushrooms, onion and garlic until tender. Place broccoli and water in a microwave-safe bowl; microwave, covered, on high until broccoli is crisp-tender, about 2 minutes. Drain well., Spread pizza sauce over crust. Top with mushroom mixture, tomatoes, broccoli, basil and cheeses. Bake until crust is golden brown and cheese is melted, 12-14 minutes.

WHITE PIZZA WITH BROCCOLI AND MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Remove stems from Cremini Mushroom (8 ounce).
• Mince Garlic (2 clove) and set aside. Cut red cherry tomatoes (5 ounce) in half and set aside in a medium bowl.
• Juice the Lemon (1) into a small bowl, discard seeds and hold. Remove Fresh Mint (0.25 ounce) leaves from stems, chop leaves and discard stems. Set aside.
• Halve or quarter Broccoli Florets (6 ounce) to desired size.
• Melt two tablespoons of Butter (2 tablespoon) in a medium saute pan over medium-high heat. Add mushrooms and cook for 5-6 minutes. Remove from pan and place into another small bowl.
• To the same pan used for the mushrooms, add the broccoli florets and a half cup of water and cover. Let the broccoli steam over medium heat for 3 minutes. Remove from heat and uncover.
• In a small saucepan, melt the remaining Butter (2 tablespoon) over medium-high heat. Add All-Purpose Flour (1 tablespoon) and cook for 2 minutes, stirring constantly.
• Stir in Milk (1 cup), garlic and Salt (1/4 teaspoon). Cook for 3-4minutes or until mixture begins to thicken. Stir constantly, and be careful not to let burn!
• Remove sauce from heat and stir in half of the Mozzarella Cheese (1/4 cup) and half of the Parmesan Cheese (1/8 cup) until sauce is smooth and cheese is melted.
• Sprinkle the Semolina Flour (1 tablespoon) onto a sheet pan. Using your hands, shape the Pizza Dough (16 ounce) into a rectangle. Dock the dough with the tines of a fork, making punctures every few inches. Place in the oven and par bake for 5 minutes.
• Remove from the oven and spread more sauce evenly oven the dough. Use a slotted spoon to place broccoli onto the crust and then add the mushrooms, evenly spreading the ingredients. Sprinkle remaining Mozzarella Cheese (1/4 cup) and grated Parmesan Cheese (1/8 cup) on top.
• Bake for 23 minutes.
• Using a spatula, remove the pizza from the sheet pan and place the pizza directly onto the middle oven rack for an additional 5 minutes.
• While the pizza continues to bake, combine the fresh mint, Olive Oil (3 tablespoon) and the Granulated Sugar (2 tablespoon) with the lemon juice, and stir until well combined.
• In a medium bowl, toss together the Arugula (4 ounce), Cherry Tomato (5 ounce) and dressing until well coated. Hold until plating.
• Finish the salad with Shaved Parmesan Cheese (1 ounce). Cut the pizza into slices of your preferred size.
• Serve and enjoy!

SKILLET FRIED PIZZA WITH ROASTED MUSHROOMS AND CHARRED BROCCOLI RABE PESTO

Steps:

• For the dough: In a bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes. Using a sieve or strainer, "sift" about half of the flour over the yeast mixture and blend until smooth with your hands. Add the salt, pepper and honey and mix to blend. Sift in the remaining flour and mix to blend. Lightly flour a cutting board or flat surface. Turn the pizza dough onto the floured area and knead for 3 to 5 minutes. The flour should feel smooth and the ingredients fully integrated. Add the dough to a lightly oiled bowl. Cover with plastic wrap and let it "rest" in a warm place until it has doubled in volume, about 1 1/2 hours. Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 equal parts, rolling each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to "rest" for an additional 15 minutes. Flatten each ball, 1 at a time, and roll into a 6-inch round. Make the pesto: In a medium bowl, add the broccoli rabe, 2 tablespoons of the olive oil and salt and the paprika to taste; stir to combine. Heat a large saute pan over high heat and add the broccoli. Keep the heat high, allowing it to brown and char on the edges. When the broccoli rabe is tender when pierced with the tip of a knife, remove from the heat and allow it to cool. Put the broccoli rabe on a cutting board and finely chop. Transfer to a bowl. Put the garlic through a garlic press and add to the bowl. Stir in the Parmesan, 2 more tablespoons of the olive oil and the basil leaves. Taste for seasoning. Cook the mushrooms: In another saute pan, over medium heat, add the mushrooms and a tablespoon of the olive oil. Season with salt and garlic powder, to taste. Cook until they release their water, 8 to 10 minutes.
• Preheat the oven to 400 degrees F. In a cast iron skillet, large enough to hold a pizza round, heat 2 tablespoons of the olive oil over medium heat. When the oil begins to smoke lightly, shut the heat off under the skillet and add 1 of the pizza rounds. Use a spatula to press gently on the top of the round to keep it relatively flat as it cooks. When you see it is slightly brown on the underside, season the top lightly with salt and pepper and flip the round to its second side. Season with salt and pepper. Repeat with remaining dough. Finish the pizzas: Arrange all of the browned rounds on baking sheets and layer with the mozzarella slices, broccoli rabe pesto and a sprinkling of mushrooms. Bake in the oven for a few minutes until the cheese melts. Season with salt and serve.

EXOTIC MUSHROOM PIZZA

Steps:

• Put pizza stone in oven and heat to 425 degrees. While stone is heating, brush olive oil evenly over shell and bake 5 to 7 minutes or until oil bubbles. (If using thin crust pizza, you can eliminate pre-baking of the pizza crust.)
• While shell bakes begin cooking the mushrooms. Heat saute or fry pan on high heat, add the oil, garlic and shallots and quickly saute for approximately 30 seconds. Do not allow the garlic/shallot mixture to burn.
• Add mushrooms to hot pan, saute quickly until most of the mushroom juices have evaporated (3 to 5 minutes), then add wine. Continue to saute until wine completely evaporates and mushrooms have turned a darker shade or brown, about 2 to 3 minutes. Remove mushroom mixture from heat.
• Remove shell from oven (leave stone in oven to keep it hot) and allow to cool slightly. Spread the gorgonzola cheese evenly over the warm crust so that it melts slightly. You can dip your fingers in olive oil to spread the gorgonzola. Spread the mushroom mixture evenly over the crust. Add the Fontina cheese, distributing it as evenly as possible. Season with salt and freshly ground black pepper.
• Place on hot stone in oven and bake 12 to 15 minutes or until cheese is lightly browned and bubbly. Cool and cut into small rectangles for hors d'oeuvres or into pie-shaped pieces for first course or main course portions. Serve warm or at room temperature.
• This recipe can be adjusted to suit personal taste such as adding dried, red hot pepper or use different cheeses; however you should not eliminate the gorgonzola. It can be served with champagne as an hors d'oeuvre and with dry red wine as an appetizer or main course with a tossed salad.

FAST AND EASY RICOTTA CHEESE PIZZA WITH MUSHROOMS, BROCCOLI, AND CHICKEN

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Melt 1 tablespoon butter in a skillet over medium heat. Cook the chicken in the butter until no longer pink and the juices run clear, 7 to 10 minutes; remove from heat and set aside.
• Combine the ricotta cheese, 1 tablespoon butter, garlic powder, oregano, salt, and pepper in a microwave-safe bowl. Heat in microwave for 1 minute; stir to combine. Spread the mixture over the pizza crust. Scatter the mozzarella cheese evenly over the pizza. Arrange the cooked chicken, broccoli, and mushrooms evenly on top of the pizza.
• Bake in the preheated oven until the cheese is melted, about 20 minutes.

SAUTéED BROCCOLI AND MUSHROOMS

Steps:

• Heat oil in a large Dutch oven over medium-high heat.
• Add mushrooms and shallots to pan; sauté 10 minutes or until mushrooms are lightly browned.
• Stir in sherry; cook 2 minutes or until liquid evaporates, stirring frequently.
• Add broccoli and salt to pan; stir well.
• Stir in broth & red pepper flakes; bring to a boil.
• Cover and cook 5 minutes or until broccoli is crisp-tender.
• Stir in black pepper, if using, and toasted slivered almonds or toasted cashews.
• Enjoy!

WHITE PIZZA WITH BROCCOLI

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.

LAVASH PIZZA WITH GREENS, BABY BROCCOLI AND MUSHROOMS

Steps:

• Bring a large pot of generously salted water to a boil. Add the greens and the broccoli tops. Blanch for three minutes, then transfer to a bowl of ice water and drain. Squeeze out excess water and chop. Set aside.
• Heat the oven to 375 degrees, preferably with a pizza stone in it. Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy nonstick pan. When the oil is hot, add the mushrooms. Cook, stirring or shaking often in the pan, for two minutes until they begin to soften. Add the garlic and rosemary, and salt and pepper to taste. Cook, stirring, for another 30 seconds to a minute until fragrant. Add the greens, stir together for a minute and remove from the heat. Season the mixture to taste with salt and pepper.
• Place the lavash on a baking sheet, and sprinkle on the cheese in an even layer. Top with the greens. Drizzle on the remaining olive oil, and place the pizza in the oven. Bake 10 to 15 minutes, or until the edges of the lavash are crisp and browned. Remove from the heat, cut in half or into squares and serve.

PITA PIZZA, SPINACH, BROCCOLI, ONION, AND MUSHROOM

Steps:

• Preheat oven to 375F.
• Place pita bread on ungreased cookie sheet.
• Top with pizza sauce, mushrooms, onions, spinach, broccoli and cheese.
• Sprinkle on basil and oregano.
• Bake for 7-10 minutes at 375F.
• Sprinkle on parmesan cheese and crushed red pepper flakes (if using).
• Allow pizza to sit for 2-3 minutes after removing from oven before cutting into wedges.