Broccoli And Cheese Pizza Recipes

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.

Steps:

• Preheat oven to 450 degrees. Coat a 9-inch glass pie plate with olive oil. Stretch dough to an 8-inch round, then press into bottom and up sides of plate. If dough springs back, let rest 5 minutes before continuing.
• Combine broccoli, soppressata, and red-pepper flakes.
• Top dough with 1/4 cup grated cheddar, broccoli mixture, then 1/4 cup grated cheddar and Parmesan.
• Drizzle pizza with oil. Season with salt and pepper. Bake until cooked through and crust is crisp and golden, 15 to 20 minutes. Sprinkle with cilantro. Let cool 5 minutes before serving.

Steps:

• Thirty minutes before you plan to make the pizza, position a rack at the lowest level in the oven and put a pizza stone on it. Preheat the oven to 500°F.
• Cook the bacon in a large skillet over medium heat, turning as needed, until almost crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate. Let cool, then crumble and set aside. Reserving the bacon drippings in the skillet.
• Meanwhile, place the broccoli in a mesh strainer or fine colander and run cold water on it to thaw. Set it over a bowl to strain out excess water. Put it in a medium bowl, pour 2 tablespoons of bacon drippings over it, sprinkle with some salt and pepper and toss to coat; set aside.
• Dust the work surface with a little flour. Put the parchment paper on a pizza peel or the back of a baking sheet. Halve the pizza dough and cover one half with a towel. Drape the other half over your fist and gently tug and turn it, letting the weight of the edges help stretch it thinner, until you have a round about ¼-inch thick and 12 inches across. Place the dough on the parchment and scatter with 1 cup of the Cheddar, then half the broccoli, leaving a 1-inch border. Slide the parchment onto the hot pizza stone and bake for 5 minutes.
• Crack 1 egg into each of three small bowls. After the pizza has baked for 5 minutes, rotate it and slide the eggs onto it, spacing evenly. Scatter ½ cup of the remaining cheese and half the bacon on top. Bake until the pizza is browned and crisp on the bottom, the egg whites are set and the yolks are still runny, about 5 minutes. Transfer the pizza to a cutting board and let sit for 2 minutes to allow the eggs to set. Repeat with the other half of the dough and the remaining ingredients. Slice and serve with crushed red pepper flakes or hot sauce.

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
• Place broccoli florets into a food processor and pulse until broccoli is riced. Transfer to a clean paper towel and squeeze out as much water as possible.
• Place broccoli "rice", mozzarella cheese, Parmesan cheese, egg, bread crumbs, garlic, basil, Italian seasoning, salt, black pepper, and red pepper flakes into a large bowl and mix until well combined. Separate into 4 equal golf ball-sized balls. Shape carefully into 4 individual-sized crusts. Place on the prepared baking sheet.
• Bake in the preheated oven until the bottom is lightly browned, about 30 minutes. Flip crusts and continue to bake until other side is golden brown, 10 to 12 minutes more.

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.

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment.
• Cook the frozen broccoli according to the package directions. Put in a colander and let drain and cool for 10 minutes. Measure out 1 cup of the florets for the topping, breaking them into small pieces if needed; set aside.
• Pulse the remaining broccoli in a food processor, scraping down the sides as necessary, until finely chopped. Put the broccoli, Parmesan, oregano, red pepper flakes, eggs, 3/4 cup of the mozzarella and 3/4 teaspoon salt in a large bowl and toss well to combine. Transfer to the prepared baking sheet and spread in an even layer. Bake until the crust is golden, about 20 minutes.
• Spread the pizza sauce on the crust, leaving a 1/3-inch border around the edges. Top with the remaining mozzarella followed by the pepperoni and reserved broccoli florets. Bake until the mozzarella is bubbling and golden and the pepperoni is browned, about 15 minutes. Sprinkle with more Parmesan and serve.

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Prepare dough.
• While dough is rising or sitting, steam broccoli and cook chicken with olive oil, oregano and basil to taste, until no longer pink.
• Spread the dough into a prepared jelly roll pan.
• Bake for about ten minutes.
• Meanwhile, chop cooled chicken into small chunks and chop steamed broccoli.
• Combine chicken, Ricotta cheese, broccoli, 1/2 cup Mozzarella cheese, 1/2 cup Cheddar cheese, dry mustard, and crushed red pepper.
• Remove crust from oven.
• Spread with ricotta mixture.
• Top with remaining cheese.
• Cook until cheese is browned (10 to 15 minutes).