WHITE PIZZA WITH BROCCOLI AND MUSHROOMS
A recipe by Vegetarian Times: "You don't need red sauce to make a great pizza. Paired with a parmesan and mozzarella white sauce, broccoli and cremini mushrooms make a wonderful and satisfying pizza topping. Partnered with a salad of peppery arugula dressed in a tangy lemon mint vinaigrette."
Provided by Chef'd
Categories Vegetarian Pescatarian Pizza Weeknight Dinners Finger Food Nut-Free Shellfish-Free Egg-Free Soy-Free Game Day Summer Fish-Free Peanut-Free Tree Nut-Free Oven Stove
Time 50m
Yield 2
Number Of Ingredients 18
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!
Nutrition Facts : Calories 668 calories, Protein 26.2 g, Fat 32.8 g, Carbohydrate 77.7 g, Fiber 12.3 g, Sugar 13.7 g, Sodium 915.4 mg, SaturatedFat 13.8 g, Cholesterol 58.2 mg, TransFat 0 g, UnsaturatedFat 14.3 g
WHITE PIZZA WITH BROCCOLINI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 878, Fat 55 grams, SaturatedFat 21 grams, Cholesterol 87 milligrams, Sodium 1,374 milligrams, Carbohydrate 63 grams, Fiber 3 grams, Protein 39 grams
WHITE CHICKEN AND BROCCOLI PIZZA
Provided by granny2
Time 29m
Yield 6
Number Of Ingredients 11
Steps:
- Place oven rack in center of oven; then preheat to 425 degrees F. Cut broccoli into bite-size pieces; place in large bowl. Tear chicken into bite-size pieces, if needed, and add to broccoli. Stir in mushrooms and Alfredo sauce. Place pizza crust on perforated pizza pan (for best results) and spread chicken mixture evenly over crust to within 1/2 inch of edge. Spread both cheeses evenly over pizza; then sprinkle with basil, oregano, and garlic salt. Coat top of pizza lightly with cooking spray. Bake 15 minutes or until cheese is melted and bubbly. Slice and serve.
WHITE PIZZA WITH BROCCOLI
Delicious white pizza.
Provided by Jsep
Categories Main Dish Recipes Pizza Recipes
Time 35m
Yield 8
Number Of Ingredients 11
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
MUSHROOM BROCCOLI PIZZA
I wouldn't say I'm a vegetarian, but I do like meatless entrees. Since I enjoy gardening, I often cook with homegrown veggies, finding creative ways to use them up, like in this fresh, filling pizza. -Kathleen Kelley, Roseburg, Oregon
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 slice
Number Of Ingredients 19
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.
Nutrition Facts : Calories 317 calories, Fat 11g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 558mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 4g fiber), Protein 16g protein. Diabetic Exchanges
MUSHROOM CHICKEN PIZZA
Who doesn't like pizza? This is a great alternative to the greasy variety, and its crispy crust and fresh toppings are always a hit. It's the perfect way to use up leftover chicken or veggies.-Vickie Madrigal, Shreveport, Louisiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Press dough onto the bottom of a 15x10x1-in. baking pan coated with cooking spray. Prick crust with a fork. Bake at 400° for 5 minutes. , Spread tomato paste over crust to within 1/2 in. of edges. Top with the chicken, tomatoes, mushrooms, olives, garlic salt, salt and pepper. Drizzle with oil. Sprinkle with cheese. Bake 13-16 minutes longer or until cheese is melted.
Nutrition Facts : Calories 319 calories, Fat 10g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 618mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
BROCCOLI-CHICKEN WHITE PIZZA
I came up with this as a way to help clean out my freezer and fridge. It was very tasty and easy. A nice change from regular pizza.
Provided by Maiya
Categories Chicken
Time 1h5m
Yield 8 slices
Number Of Ingredients 10
Steps:
- Saute ground chicken with a little olive oil, salt, pepper, and thyme until cooked.
- Press the two cloves of garlic and combine with some olive oil (about 1 Tb) and brush over the pizza crust.
- Top the pizza with the chicken, broccoli, and cheeses.
- Bake at 450F until crust has browned and the mozzarella has melted.
WHITE PIZZA WITH CHICKEN AND BROCCOLI
Adapted from Rachael Ray
Categories Poultry Party Party Poultry Italian Italian Poultry Dinner Poultry Dinner
Yield 8
Number Of Ingredients 8
Steps:
- Cube chicken into 1 inch pieces and crack garlic cloves. Season with salt and pepper. In a large skillet, heat 2 tsp olive oil over medium-high heat. Add chicken and garlic and saute together until chicken is browned and cooked through. If using frozen broccoli, defrost in the microwave, but do not cook it all the way.
- While chicken is cooking, roll out pizza dough onto a greased rectangular baking sheet. Drizzle remaining olive oil over raw crust and spread ricotta cheese, leaving space around the edge of the crust. Chop the chicken, garlic, and broccoli together into small pieces, and spread on top of the pizza. Add mozzarella cheese and sprinkle with a little grated parmesan. Bake at 400 for 12-15 minutes.
- Each slice is 5 WW P+.
Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories
WHITE PIZZA--CHICKEN AND MUSHROOM THIN CRUST
Make and share this White Pizza--Chicken and Mushroom Thin Crust recipe from Food.com.
Provided by Diana Adcock
Categories Chicken
Time 1h8m
Yield 1 pizza, 3-4 serving(s)
Number Of Ingredients 20
Steps:
- In a food processor combine the warm water, yeast and sugar.
- Let proof for 5 minutes.
- Add 2 T's olive oil and salt.
- Pulse for 2-3 times.
- Add flour 1 cup at a time, pulsing to combine.
- Dough should form a ball and be thumping around your processor.
- Place 1 T. Extra Virgin Olive Oil in a bowl.
- Turn dough out onto a lightly floured counter and give it a few turns to form a ball.
- Place in bowl with the oil and turn a few times to coat.
- Cover with a towel and place in a warm spot to rise for 30 minutes.
- Meanwhile:.
- Preheat oven with pizza stone to 450 degrees.
- In a heavy skillet add the 2 T's canola oil and over medium heat saute the chicken breasts, turning once.
- After 15 minutes remove chicken to a cutting board and slice thin.
- Return to skillet and finish cooking, until meat is no longer pink.
- Using a slotted spoon remove chicken to cutting board and chop well.
- In a medium bowl combine 3 T's Extra Virgin Olive Oil, red pepper flakes, oregano, basil, garlic powder and salt.
- Add chicken and toss well.
- Set aside.
- In a blender or food processor combine remaining Extra Virgin Olive Oil, butter and minced garlic.
- Puree to a paste.
- Slice mushrooms to desired thickness.
- *Remove dough from bowl and divide.
- Lightly flour your counter and roll out dough using a rolling pin to very thin (as in I know I cant get it any thinner).
- Carefully remove stone from oven and place on it's rack.
- Turn heat up to 500 degrees.
- Using your rolling pin roll crust onto pin, unroll over hot stone.
- Cover dough with your garlic paste.
- Sprinkle on cooked chicken and sliced mushrooms.
- Top with mozzarella, then asiago.
- Carefully place stone back into oven on middle rack.
- Bake pizza for about 8 minutes, or until desired brownness is reached.
- 8 minutes gave us a nicely browned crust that was crisp.
- Serve Hot.
- *This Recipe makes one complete pizza. Freeze remaining dough for another night, or make another pizza.
- Cooking time reflects time to bake pizza.
Nutrition Facts : Calories 1379, Fat 81.1, SaturatedFat 21.4, Cholesterol 126.5, Sodium 1256.2, Carbohydrate 113.1, Fiber 6.4, Sugar 5.2, Protein 50.6
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