Broccoli And Tomato Pizzas Recipes

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BROCCOLI AND TOMATO FLATBREAD PIZZAS



Broccoli and Tomato Flatbread Pizzas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h5m

Yield 6 to 12 servings

Number Of Ingredients 10

1 large bunch broccoli (about 1 1/2 pounds), cut into florets, stalks peeled and thinly sliced
1/4 cup olive oil, plus more for drizzling
1/4 teaspoon red pepper flakes, plus more to taste
Kosher salt and freshly ground black pepper
1 pint red and yellow grape tomatoes, halved
1 clove garlic, minced
6 naan flatbreads
1 1/2 pounds fresh mozzarella, thinly sliced
3 tablespoons chopped pitted green olives
3 tablespoons salted roasted pepitas

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the broccoli with 3 tablespoons olive oil and the red pepper flakes on a rimmed baking sheet. Sprinkle with salt and pepper.
  • Mix the tomatoes with the garlic in a small bowl. Sprinkle with salt and pepper.
  • Roast the broccoli until it begins to turn brown, 16 to 18 minutes. Add the tomatoes to the baking sheet, then toss with the broccoli and roast until tender, about 6 minutes.
  • Meanwhile, divide the flatbreads between 2 baking sheets. Top with the mozzarella, leaving a 1-inch border, then top with the broccoli and tomatoes. Sprinkle with the olives and pepitas. Brush the edges of the breads with the remaining tablespoon olive oil.
  • Bake until the mozzarella is melted and the flatbreads are very warm, about 8 minutes. Drizzle a little olive oil on the tops and sprinkle with more red pepper flakes if you like it spicy. Cut into wedges and serve.

TOMATO AND BROCCOLI WHITE PIZZA



Tomato and Broccoli White Pizza image

For those who don't know, white pizza is pizza without tomato sauce. This is my original recipe. It is a DELICIOUS pizza! It's a big hit at my house, never any leftovers! Nice garlic flavor, you can adjust it to your tastes though. I always make my own pizza dough, but you can use refrigerated if you like, but I've never tested it before.

Provided by Sweet Chef

Categories     Cheese

Time 20m

Yield 1 pizza, 3-4 serving(s)

Number Of Ingredients 9

pizza dough
1 (8 ounce) package mozzarella cheese
2 garlic cloves, minced
dried parsley
dried oregano
olive oil
1 tomatoes (you can also use 2 Roma tomatos)
1 stalk broccoli
fresh basil leaf (optional)

Steps:

  • Preheat oven to 410*F.
  • Chop the tomato into chunks and place them in a bowl, along with some chopped broccoli, the dried parsley and oregano, and 1 clove that was minced, and toss.
  • Set Aside the vegetables.
  • Roll out the dough onto a pizza pan, and brush or spritz on some olive oil.
  • Fold your crust the way you want it.
  • Grate the whole mozerella block over the pizza.
  • Scatter the vegetables around the top off the pizza.
  • Scatter around some of the fresh basil.
  • Sprinkle the other minced clove of garlic around on the top of the pizza.
  • Bake for 10-15 minutes, until the cheese starts to golden.

Nutrition Facts : Calories 254.3, Fat 17.2, SaturatedFat 10, Cholesterol 59.7, Sodium 493, Carbohydrate 7.3, Fiber 1.8, Sugar 2.7, Protein 18.7

MUSHROOM BROCCOLI PIZZA



Mushroom Broccoli Pizza image

I wouldn't say I'm a vegetarian, but I do like meatless entrees. Since I enjoy gardening, I often cook with homegrown veggies, finding creative ways to use them up, like in this fresh, filling pizza. -Kathleen Kelley, Roseburg, Oregon

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 slice

Number Of Ingredients 19

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1 teaspoon olive oil
1/2 teaspoon sugar
1/2 cup whole wheat flour
1/2 teaspoon salt
1-1/2 cups all-purpose flour
TOPPINGS:
1 tablespoon olive oil
1 cup sliced fresh mushrooms
1/4 cup chopped onion
4 garlic cloves, minced
3 cups broccoli florets
2 tablespoons water
1/2 cup pizza sauce
4 plum tomatoes, sliced
1/4 cup chopped fresh basil
1-1/2 cups shredded part-skim mozzarella cheese
1/3 cup shredded Parmesan cheese

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.

Nutrition Facts : Calories 317 calories, Fat 11g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 558mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 4g fiber), Protein 16g protein. Diabetic Exchanges

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