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
WHITE PIZZA WITH BROCCOLI
This delicious vegetarian pizza features steamed broccoli, creamy ricotta, mozzarella, red pepper flakes, lemon zest, and garlic.
Provided by Lizzie Streit, MS, RDN
Categories Main Course
Time 35m
Number Of Ingredients 10
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!
Nutrition Facts : ServingSize 1 slice, Calories 263 kcal, Carbohydrate 24 g, Protein 12 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 32 mg, Sodium 476 mg, Fiber 1 g, Sugar 3 g
FOUR CHEESE WHITE PIZZA
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Remove the pizza dough from the refrigerator and allow to sit at room temperature for 30 minutes.
- Meanwhile, preheat the oven to 375 degrees F with a rack set in the middle position.
- Break apart the head of garlic to expose the individual cloves (leaving their skins intact), about 10 cloves total. Put the cloves onto a small baking sheet and toss with 1 teaspoon of the olive oil and a sprinkle of salt and pepper. Bake, turning the cloves over halfway through the cooking time, until very tender, 12 to 15 minutes. Allow to cool slightly.
- Set a 2-burner cast-iron grill pan over medium-high heat.
- Once cool enough to handle, remove the skins from the garlic cloves and use the back of a knife to mash the cloves on a cutting board. Transfer the mashed garlic to a large bowl and add the ricotta cheese, Parmesan cheese, 4 tablespoons of the olive oil and the oregano. Stir to combine and season to taste with salt and pepper. Reserve.
- Divide the dough in half and lightly dust a clean work surface with flour. Stretch and/or roll each piece into an 8-by-13-inch rectangle, about 1/8 inch thick. Lightly oil the grill pan. Working with 1 rolled dough piece, grill the crust until it starts to puff and distinct grill marks appear, 2 to 4 minutes. Use a pair of tongs to flip the crust and brush the edges of the dough with 1 teaspoon of olive oil. Grill until the the dough is just cooked through and distinct grill marks appear on the second side, about 2 minutes. Remove to a baking sheet. Repeat with second piece of dough
- Turn the oven up to 400 degrees F.
- Evenly spread the ricotta cheese mixture between the 2 crusts. Sprinkle the mozzarella and fontina cheese on each pizza crust. Bake until the cheese is melted, about 10 minutes.
- Dress the kale or frisee with lemon juice, olive oil and salt and pepper and top the pizza. Cut each pizza into 8 pieces and serve immediately.
BROCCOLI AND CHEESE PIZZA
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
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
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