Broccoli Cheese Stuffed Pizza Recipes

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BROCCOLI CRUST PEPPERONI PIZZA



Broccoli Crust Pepperoni Pizza image

This recipe is sponsored by Birds Eye® Vegetables. This pizza really delivers when it comes to everyone's favorite broccoli-and-cheese flavor combo. The broccoli pulls double duty as both crust and topping, making the pie feel virtuous (goodbye excess carbs) and indulgent (hello golden cheese). We topped ours with pepperoni cups, but you can always leave them off for a vegetarian version or add other toppings - olives, bell peppers or sundried tomatoes would all do well here.

Provided by Food Network Kitchen

Time 1h10m

Yield 6 servings

Number Of Ingredients 9

Two 10.8-ounce bags frozen broccoli florets, such as Birds Eye®️ Steamfresh®️ Broccoli Florets
1/2 cup grated Parmesan (about 1.75 ounces), plus more for topping
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
2 large eggs, lightly beaten
One 8-ounce bag shredded low-moisture, part-skim mozzarella
Kosher salt
1/2 cup store-bought pizza sauce (4 ounces)
1 cup pepperoni slices (about 2 ounces)

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.

BROCCOLI AND CHEESE PIZZA



Broccoli and Cheese Pizza image

This classic combo, with red onion and olives, goes great on your pizza.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 1 pizza

Number Of Ingredients 8

Large-Batch Whole-Wheat Pizza Dough
1/2 cup Simple Three-Cheese Blend for Pizza
Garlic, chopped
Red onion
Kalamata olives, pitted
Broccoli florets, sliced
Salt and pepper
Olive oil

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.

Nutrition Facts : Calories 363 g, Cholesterol 184 g, Fat 16 g, Fiber 5 g, Protein 16 g, Sodium 994 g

BROCCOLI CHEESE STUFFED CHICKEN



Broccoli Cheese Stuffed Chicken image

Make and share this Broccoli Cheese Stuffed Chicken recipe from Food.com.

Provided by daishasma

Categories     Chicken Breast

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 14

6 boneless skinless chicken breasts
1/3 cup shredded mild cheddar cheese
1/3 cup shredded sharp cheddar cheese
1/3 cup shredded mozzarella cheese
2 beaten eggs
1/2 cup breadcrumbs
1/2 cup grated parmesan cheese
1 tablespoon salt
1 tablespoon pepper
1 small finely diced onion
1 cup fresh broccoli (do not cook) or 1 cup frozen broccoli, thawed chopped (do not cook)
4 tablespoons mined garlic
6 whole cloves
1 lb prego ricotta and parmesan sauce

Steps:

  • Grease a 9 x 11 in casserole dish.
  • Preheat oven to 350 degrees.
  • Flatten chicken breasts by using rolling pin to get membranes out. Make thin.
  • Combine onion, 2 tbl garlic, broccoli, mild chz, sharp and almost all of mozzarella cheese n large bowl and stir together.
  • Place salt and pepper with beaten eggs in bowl.
  • Mix bread crumb and 1/2 of the parmesian cheese in seperate bowl.
  • Coat chicken with eggs and then dip into bread crumb mixture.
  • Lay each chicken breast stretched out seperatly.
  • Spoon broccoli mixture onto flattened chicken and roll up like a burrito and pin shut with 1 clove.
  • Repeat with remaining breasts and mixture.
  • Top with sauce, remaining garlic and parmesian cheese.
  • Cover and cook about 30-35 min depending on over. Chicken should be white and tender when cooked.
  • Can be served with pasta and veg.

Nutrition Facts : Calories 320, Fat 11.7, SaturatedFat 6, Cholesterol 164.3, Sodium 1585.4, Carbohydrate 12.8, Fiber 1.8, Sugar 1.8, Protein 39.5

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

BROCCOLI AND CHEESE STUFFED SHELLS



Broccoli and Cheese Stuffed Shells image

Make and share this Broccoli and Cheese Stuffed Shells recipe from Food.com.

Provided by carolinafan

Categories     Pasta Shells

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped broccoli, thawed and well drained
1 cup shredded mozzarella cheese, divided
1/3 cup grated parmesan cheese
1/4 teaspoon pepper
18 cooked jumbo pasta shells
1 (27 ounce) jar chunky garden combination pasta sauce, divided

Steps:

  • Combine ricotta cheese, broccoli, 1/2 cup mozzarella cheese, Parmesan cheese and pepper.
  • Spread 1 cup pasta sauce in 3-qt. shallow baking dish.
  • Spoon about 2 rbsp. cheese mixture into each shell.
  • Place shells on sauce.
  • Pour remaining sauce over shells.
  • Sprinkle with remaining mozzarella cheese.
  • Bake at 400 degrees for 25 minutes or until hot.

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