FOUR CHEESE FLATBREAD PIZZAS
Melted parmesan, mozzarella, fontina and chevre cheeses are blended together for our cheesy delicious, four cheese flatbread pizzas that are ready in only 25 minutes.
Provided by By Jessica Walker
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 2 large cookie sheets with cooking spray. Place 2 flatbreads on each cookie sheet; brush evenly with oil. Bake 5 minutes.
- Remove flatbreads from oven. Increase oven temperature to 450°F. Spread 2 tablespoons pizza sauce on each flatbread. Sprinkle each with 1/2 cup mozzarella cheese, 1/4 cup fontina cheese, 1 tablespoon Parmesan cheese and 1 tablespoon goat cheese.
- Bake 5 to 7 minutes or until cheese is melted.
Nutrition Facts : ServingSize 1 Serving
FOUR CHEESE WHITE BROCCOLI PIZZA (EASY)
A fabulous white pizza... again, four cheeses are used (grated parmesan, provolone, ricotta, & mozzarella) as well as fresh broccoli florets. You could substitute with spinach if you like, but we LOVE this recipe as is... I buy the pre-made pizza dough from my grocery store to save time, but you could always make your own of course. Also, I use MILD provolone - it's pre-packaged & pre-sliced think it is Belgioioso brand. Note: I use the 12 oz. bag of "Broccoli Wokly" which is already cut into florets - I steam it according to the package directions first in the bag & use the full bag on the pizza.
Provided by BlondieItaliana
Categories Vegetable
Time 22m
Yield 1 pizza, 8 serving(s)
Number Of Ingredients 10
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.
FOUR CHEESE WHITE BROCCOLI FLATBREAD
Steps:
- 1. Preheat oven 400 degrees. Place a pizza stone in oven. Roll out the flatbread dough. If it is on parchment paper leave it on it. If not place a little flour on a pizza peel.
- 2. Pop the dough in the oven and bake about 10 minutes. Meanwhile cook the broccoli in boiling salted water until crisp tender. Drain.
- 3. Remove the dough from the oven. Top with the grated parmesan cheese. Then provolone cheese. Add the broccoli florets. With a spoon, spoon the ricotta around the florets in empty spots.Sprinkle the mozzarella cheese over the top.
- 4. Bake for about 7 more minutes until everything is bubbly and cheese is melted. Top with a few pea shoots.
FLATBREAD WITH CHARRED BROCCOLI AND ROASTED GRAPES
Alex Guarnaschelli shows us how to make flatbread in a skillet. "When you're putting the toppings on the flatbread, arrange them systematically, imagining each bite," says the Iron Chef.
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h45m
Yield two 8-inch flatbreads
Number Of Ingredients 18
Steps:
- Make the dough.
- Combine the yeast and 3/4 cup warm (110 degrees F) water in a large bowl; stir to dissolve the yeast, then set aside until foamy, about 5 minutes. Sift 3/4 cup flour into the bowl and blend with a wooden spoon until smooth.
- Add 1 teaspoon salt, a few grinds of pepper and the honey and mix to blend. Sift the remaining 1 cup flour into the bowl and mix until incorporated. Transfer the dough to a floured surface and knead until smooth, 3 to 5 minutes. Brush a large bowl with olive oil and add the dough. Cover with plastic wrap and let rest in a warm place until doubled in volume, about 1 1/2 hours.
- Roast the grapes.
- Preheat the oven to 400 degrees F. Toss the grapes with 2 tablespoons olive oil on a parchment-lined baking sheet. Roast until wrinkled, 12 to 15 minutes. Meanwhile, bring the vinegar, sugar and mustard seeds to a simmer in a small saucepan over medium heat. Cook until the liquid is reduced by about half, 5 to 8 minutes. Remove the grapes from the oven (leave the oven on) and let cool slightly. Combine the grapes and the vinegar mixture in a bowl; set aside.
- Cook the broccoli.
- Heat a large ovenproof saute pan over high heat. When it gets hot, remove from the heat and add 3 tablespoons olive oil and the broccoli; season with salt and the red pepper flakes. Return to the heat and cook, stirring from time to time, until the broccoli chars, 10 to 12 minutes, adding 1 more tablespoon olive oil and the garlic during the last 2 minutes of cooking. (Add a splash of water if the pan is too dry.) Place the pan in the oven and cook until the broccoli is tender, about 5 more minutes. Set aside to cool; leave the oven on.
- Prepare the ricotta.
- Put the ricotta in a medium bowl. Season with salt and stir in the thyme and 2 tablespoons olive oil. Taste for seasoning. Set aside.
- Roll out the dough.
- Press the dough gently and turn it out onto a floured surface. Divide in half and roll each piece into a loose ball. Cover with a kitchen towel and let rest 15 minutes. Flatten the dough, then roll out each piece into an 8-inch round. Place on a lightly oiled baking sheet.
- Cook the flatbread.
- Heat the remaining 2 tablespoons olive oil in a 9-to-10-inch ovenproof saute pan over medium-high heat. When it begins to smoke lightly, turn off the heat and add one round of dough.
- Return to medium-high heat and cook, pressing the dough gently with a spatula to keep it flat, until slightly brown on the underside, 2 to 3 minutes.
- Season the dough lightly with salt and pepper, then flip and press with the spatula. Pour off any excess oil from the pan.
- Add the toppings.
- While the underside cooks, spread half of the ricotta mixture on top.
- Arrange half of the grapes and broccoli on the ricotta. Transfer the pan to the oven to warm through, about 5 minutes.
- Transfer the flatbread to a cutting board, cut it into slices and top with parmesan cheese. Repeat to make another flatbread.
4-CHEESE FLATBREADS
Provided by Ree Drummond : Food Network
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F.
- Mix together the four cheeses and Italian seasoning in a bowl. Place the naan on a sheet pan and spread each piece with a tablespoon of the pesto. Spread the cheese mixture on the naan. Bake until the cheese is melted, bubbly and lightly golden brown, 6 to 8 minutes.
- Sprinkle with pepper flakes, if using.
FOUR-CHEESE FLATBREADS
You can make personal pizzas quickly by using premade naan, flatbread or pita as the base, then topping with whatever sounds good to you. Here, the combination of feta, Parmesan, ricotta and mozzarella hits every note - salty, creamy, tangy and gooey. Corn's sweetness balances the savoriness, and a generous amount of black pepper cuts through the richness, as it does in cacio e pepe. Feel free to swap the cheeses based on what you have - pecorino instead of Parmesan, fontina instead of mozzarella - and incorporate any toppings you like: spinach, herbs, garlic, red-pepper flakes, hot honey and so on.
Provided by Ali Slagle
Categories finger foods, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 450 degrees, and place a rack in the lower and upper thirds of the oven. In a large bowl, mash the ricotta, feta, Parmesan, mozzarella and thyme together with a fork. Stir in the corn, and season to taste with black pepper.
- Place the flatbread on two baking sheets, then top evenly with the cheese mixture. Roast, rotating pans halfway through, until the bread is crisp and the cheese is melted and browned in spots, 8 to 10 minutes.
- Let cool for a few minutes, then cut and top with more black pepper.
SMOKED GOUDA AND BROCCOLI FLATBREADS
There are equal amounts of cheese and broccoli on this flatbread, but it's the smoked Gouda that grabs your attention. Its buttery and lightly smoked flavor is accentuated by the scallions, which sweeten and brown as they roast. These are super speedy with the help of store-bought flatbread, naan or pocketless pita, but because the breads vary in size, adjust the quantity of topping to cover yours. (If you have extra toppings, make a melt on toast). Feel free to adapt with what you have: Swap out Gouda for another melting cheese like Cheddar or fontina; and for the broccoli, substitute spinach, kale, thinly sliced brussels sprouts or another quick-cooking vegetable.
Provided by Ali Slagle
Categories finger foods, sandwiches, main course
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 450 degrees and place a rack in the lower and upper third of the oven. In a large bowl, combine the Gouda, broccoli, scallions and oil. Season with salt and pepper, and stir to combine.
- Place the flatbread on two baking sheets, then top evenly with the cheese mixture. Roast, rotating pans halfway through, until the bread is crisp and the cheese is melted and browned in spots, 8 to 10 minutes.
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FOUR-CHEESE BROCCOLI PIZZA RECIPE- PEAS AND CRAYONS
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5/5 (16)Total Time 25 minsCategory Main CourseCalories 807 per serving
- Melt butter with fresh minced garlic, parsley and basil and spread onto the naan. Bake for around 8-10 minutes straight on the rack until lightly golden with a fluffy center.
- Chop the florets from the raw broccoli until it looks more like confetti and less like baby trees. I suppose you should also pretend that's technical cooking terminology. Either blanch or steam the florets until bright green and tender. As a shortcut, I filled a bowl with the florets, poured boiling water from my Keurig over the broccoli and then waited a few minutes before draining with a mesh strainer. You haven't really lived until you've cooked broccoli with a coffee pot.
- After draining the water from the florets, return to the bowl and add cheddar, Gouda and Parmesan cheeses.
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