White Pizza With Broccoli Recipes

FOUR CHEESE WHITE BROCCOLI PIZZA (EASY)

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.

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.

WHITE PIZZA WITH BROCCOLI

Steps:

• Preheat the oven to 450 degrees F. Place the pizza stone on the center rack of the oven while the oven preheats. If you don't have a pizza stone, you can still preheat the pan or baking sheet you are using to cook the pizza.
• Meanwhile, steam the broccoli by placing the florets in a large skillet. Cover them with water, bring to a boil, cover, and cook for 3 to 5 minutes until bright green and crisp-tender. (Be careful not to make the broccoli mushy.) You can also steam the broccoli in a vegetable steamer basket if you have one or use roasted broccoli instead. Drain the broccoli, transfer to a mixing bowl, and toss in about 1 tbsp olive oil and the red pepper flakes. Season with salt and pepper.
• Prepare the pizza dough by pulling/rolling it into a ~12-inch flat circle on a floured surface. Set aside. In a small bowl, mix together the ricotta cheese, minced garlic, salt, and pepper.
• When you are ready to make the pizza, remove the pizza stone from the oven. Spray with nonstick cooking spray if needed (some pizza stones are inherently nonstick). Carefully slide the pizza dough onto the stone. You should hear it sizzle slightly; this is a good sign and means that you will have crispy crust! Brush the dough with a little bit of olive oil, then sprinkle with about half of the mozzarella cheese (~3/4 cup).
• Place the steamed broccoli florets on top of the pizza, followed by dollops of the ricotta cheese and garlic mixture. Sprinkle the rest of the mozzarella cheese and lemon zest on the pizza. I like to finish the process by adding some more freshly ground black pepper and a drizzle of olive oil on top.
• Place the pizza stone on the center rack of the oven, and cook for 15 to 20 minutes until the cheese bubbles and the crust is slightly browned. Remove from oven, let cool for a few minutes, and cut into slices. Enjoy!

WHITE PIZZA WITH BROCCOLINI

Steps:

• Position a rack in the lower third of the oven. Place a pizza stone or upside-down baking sheet on the rack and preheat to 500 degrees F. Cover another upside-down baking sheet with parchment paper and brush with 2 tablespoons olive oil. Put the pizza dough on the oiled paper and turn to coat. Cover with another piece of parchment and set aside.
• Mix the cheeses, red pepper flakes, and salt and pepper to taste in a bowl. Combine the scallion greens and herbs in another bowl. Toss the broccolini and scallion whites on a baking sheet with the remaining 1 tablespoon olive oil, and salt and pepper to taste. Roast 15 minutes.
• Uncover the dough; stretch into a 12-by-16-inch rectangle. Season with salt and pepper, then slide the dough and parchment onto the hot stone or baking sheet. Bake until golden, 6 to 8 minutes.
• Slide the crust and parchment back onto the baking sheet and remove from the oven. Top with the cheese mixture, then the roasted vegetables and herb mixture. Return the pizza to the oven and bake until the cheese melts, about 3 more minutes. Drizzle with olive oil.

WHITE PIZZA

Steps:

• Preheat a pizza stone if you use one along with the oven to 425 degrees F.
• Stretch dough to form a pie and transfer to stone or pizza baking tray. Pierce the dough with the tines of a fork in several places. Drizzle extra-virgin olive oil around the crust. Mix the ricotta cheese with garlic and parsley and season it with salt and black pepper. Spread the ricotta across the dough. Top the pizza with mozzarella or provolone. Bake until crispy, 20 minutes. Top the white pizza pie with the shredded basil leaves, cut and serve.

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 CHEESE PIZZA

Steps:

• Place pizza stone or inverted baking sheet on rack in top third of oven.
• Heat oven to 450 degrees.
• Transfer stretched dough to parchment.
• Top dough with chopped garlic and cheese blend. Scatter 1/2 cup of red onion, olives, and broccoli florets. Season with salt andpepper; drizzle with olive oil.
• Transfer to oven: Slide parchment ontostone or baking sheet. Bake for 13 to 15 minutes, until cheese is bubbly and bottom is crisp.

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.