Mushroom Broccoli Pizza Recipes

LAVASH PIZZA WITH GREENS, BABY BROCCOLI AND MUSHROOMS

Steps:

• Bring a large pot of generously salted water to a boil. Add the greens and the broccoli tops. Blanch for three minutes, then transfer to a bowl of ice water and drain. Squeeze out excess water and chop. Set aside.
• Heat the oven to 375 degrees, preferably with a pizza stone in it. Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy nonstick pan. When the oil is hot, add the mushrooms. Cook, stirring or shaking often in the pan, for two minutes until they begin to soften. Add the garlic and rosemary, and salt and pepper to taste. Cook, stirring, for another 30 seconds to a minute until fragrant. Add the greens, stir together for a minute and remove from the heat. Season the mixture to taste with salt and pepper.
• Place the lavash on a baking sheet, and sprinkle on the cheese in an even layer. Top with the greens. Drizzle on the remaining olive oil, and place the pizza in the oven. Bake 10 to 15 minutes, or until the edges of the lavash are crisp and browned. Remove from the heat, cut in half or into squares and serve.

MUSHROOM BROCCOLI PIZZA

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.

WHITE PIZZA WITH CHICKEN, BROCCOLI AND MUSHROOMS

Steps:

• 1. In the bowl of your stand mixer, combine the flours, salt, sugar, wheat gluten and instant yeast. Whisk together. Add the olive oil and the water. Using dough hook, mix and knead dough for 8-10 minutes, adding more water or flour as needed, until dough is smooth and elastic. Spray a large bowl with cooking spray and transfer dough to bowl, rolling it around to completely coat with oil. Cover bowl with plastic wrap and let proof at room temperature until doubled, about one hour. Gently punch dough down to degas, knead again for a few minutes and return to bowl. Cover bowl again with plastic wrap and refrigerate overnight. The next day, remove dough from fridge about an hour and a half before you want to bake the pizza. Spray some cooking spray on your counter top and transfer dough. Cover dough with plastic wrap that has been sprayed with cooking spray. Let rest while you make your sauce and put the rest of your pizza ingredients together.
• 2. In a saute pan heat olive oil over medium heat. Add crushed red pepper flakes, onion powder, garlic powder, salt, pepper and flour. Cook and stir for 2-3 minutes than whisk in milk. Reduce heat and whisk and stir until sauce is smooth and has started to thicken. Remove pan from heat and whisk in the Parmigiano-Reggiano and mozzarella cheeses. Set aside. In a skillet heat olive oil over medium heat. Add mushrooms and saute until they've given up most of their liquid, 5-6 minutes. Add the broccoli florets and season with salt and pepper. Saute for another minute or two then add minced garlic and saute for one more minute. Remove from heat and add chicken. Stir well to combine.
• 3. Place pizza stone in oven and preheat oven to 475-degrees. Spray parchment paper with cooking spray and lightly dust with cornmeal (optional.) Place dough on prepared parchment paper and flatten. Working from the middle to the outside, press and stretch the pizza dough into a 12-14 inch round. If it resists, just let it rest for 5-10 minutes and then work with it again. Transfer pizza crust and parchment paper to pizza stone. Bake for 5 minutes then remove crust from oven, leaving stone in oven. Spread white sauce evenly across crust, then top with the chicken, mushroom and broccoli mixture. Sprinkle mozzarella cheese over all. Return crust to oven. You should be able to do this without the parchment paper at this point. Bake for an additional 8-10 minutes, or until crust is evenly browned and cheese is bubbly.

SKILLET FRIED PIZZA WITH ROASTED MUSHROOMS AND CHARRED BROCCOLI RABE PESTO

Steps:

• For the dough: In a bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes. Using a sieve or strainer, "sift" about half of the flour over the yeast mixture and blend until smooth with your hands. Add the salt, pepper and honey and mix to blend. Sift in the remaining flour and mix to blend. Lightly flour a cutting board or flat surface. Turn the pizza dough onto the floured area and knead for 3 to 5 minutes. The flour should feel smooth and the ingredients fully integrated. Add the dough to a lightly oiled bowl. Cover with plastic wrap and let it "rest" in a warm place until it has doubled in volume, about 1 1/2 hours. Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 equal parts, rolling each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to "rest" for an additional 15 minutes. Flatten each ball, 1 at a time, and roll into a 6-inch round. Make the pesto: In a medium bowl, add the broccoli rabe, 2 tablespoons of the olive oil and salt and the paprika to taste; stir to combine. Heat a large saute pan over high heat and add the broccoli. Keep the heat high, allowing it to brown and char on the edges. When the broccoli rabe is tender when pierced with the tip of a knife, remove from the heat and allow it to cool. Put the broccoli rabe on a cutting board and finely chop. Transfer to a bowl. Put the garlic through a garlic press and add to the bowl. Stir in the Parmesan, 2 more tablespoons of the olive oil and the basil leaves. Taste for seasoning. Cook the mushrooms: In another saute pan, over medium heat, add the mushrooms and a tablespoon of the olive oil. Season with salt and garlic powder, to taste. Cook until they release their water, 8 to 10 minutes.
• Preheat the oven to 400 degrees F. In a cast iron skillet, large enough to hold a pizza round, heat 2 tablespoons of the olive oil over medium heat. When the oil begins to smoke lightly, shut the heat off under the skillet and add 1 of the pizza rounds. Use a spatula to press gently on the top of the round to keep it relatively flat as it cooks. When you see it is slightly brown on the underside, season the top lightly with salt and pepper and flip the round to its second side. Season with salt and pepper. Repeat with remaining dough. Finish the pizzas: Arrange all of the browned rounds on baking sheets and layer with the mozzarella slices, broccoli rabe pesto and a sprinkling of mushrooms. Bake in the oven for a few minutes until the cheese melts. Season with salt and serve.

FAST AND EASY RICOTTA CHEESE PIZZA WITH MUSHROOMS, BROCCOLI, AND CHICKEN

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Melt 1 tablespoon butter in a skillet over medium heat. Cook the chicken in the butter until no longer pink and the juices run clear, 7 to 10 minutes; remove from heat and set aside.
• Combine the ricotta cheese, 1 tablespoon butter, garlic powder, oregano, salt, and pepper in a microwave-safe bowl. Heat in microwave for 1 minute; stir to combine. Spread the mixture over the pizza crust. Scatter the mozzarella cheese evenly over the pizza. Arrange the cooked chicken, broccoli, and mushrooms evenly on top of the pizza.
• Bake in the preheated oven until the cheese is melted, about 20 minutes.

WHITE PIZZA WITH BROCCOLI

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.