Best 4 Broccoli Cheese Stuffed Pizza Recipes
Indulge in a culinary delight with the Broccoli Cheese Stuffed Pizza, a mouthwatering combination of flavors and textures. This innovative dish elevates the classic pizza experience with a delectable broccoli and cheese filling, nestled between layers of crispy dough. Each bite offers a harmonious blend of gooey cheese, tender broccoli florets, and a hint of garlic and herbs. Discover the secrets behind this extraordinary pizza, from preparing the perfect dough to achieving that irresistible golden crust. Embark on a journey of culinary exploration as we guide you through the step-by-step process of creating this masterpiece.
This comprehensive guide includes variations and alternatives to suit diverse preferences. For those with dietary restrictions, discover gluten-free and vegan adaptations that maintain the same level of flavor and satisfaction. Experiment with different cheese combinations, such as a blend of mozzarella, cheddar, and Parmesan, to create a unique taste profile. Enhance the flavors with additional toppings like sautéed mushrooms, roasted bell peppers, or crumbled bacon. The possibilities are endless, allowing you to customize your pizza to perfection.
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
SPINACH-STUFFED PIZZA
I had my first stuffed pizza when I attended college near Chicago. I was amazed to see pizza well over an inch thick, with topping on the inside! When I served this version to my family, there are no leftovers. -Nancy Gilmour of Sumner, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place thawed dough in a greased bowl, turning once to grease the top. Cover with plastic and let rise in a warm place until doubled, about 1 hour., Preheat oven to 400°. In a large bowl, mix spinach, mushrooms, onion, salt and pepper. Punch down dough; divide into thirds. On a lightly floured surface, roll 1 portion of dough to a 10-in. circle. Transfer to a 9-in. springform pan coated with cooking spray; press dough onto bottom and partway up sides of pan., Sprinkle 1 cup mozzarella cheese onto crust. Top with spinach mixture; sprinkle with remaining mozzarella cheese., On a lightly floured surface, roll out a second portion of dough to a 10-in. circle; place over cheese layer. Pinch together top and bottom crusts to seal. (Save remaining dough for another use.) , Bake until crust is lightly browned, 25-30 minutes. Spread pizza sauce over top; sprinkle with Parmesan cheese. Bake 5-6 minutes longer or until cheese is melted. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 293 calories, Fat 11g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 789mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein.
BROCCOLI PIZZA CRUST
There is no need to cook the broccoli since it will cook in the oven. These pizza crusts can be eaten alone or with sauce and toppings.
Provided by Yoly
Categories Bread Pizza Dough and Crust Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
- Place broccoli florets into a food processor and pulse until broccoli is riced. Transfer to a clean paper towel and squeeze out as much water as possible.
- Place broccoli "rice", mozzarella cheese, Parmesan cheese, egg, bread crumbs, garlic, basil, Italian seasoning, salt, black pepper, and red pepper flakes into a large bowl and mix until well combined. Separate into 4 equal golf ball-sized balls. Shape carefully into 4 individual-sized crusts. Place on the prepared baking sheet.
- Bake in the preheated oven until the bottom is lightly browned, about 30 minutes. Flip crusts and continue to bake until other side is golden brown, 10 to 12 minutes more.
Nutrition Facts : Calories 128.2 calories, Carbohydrate 10.3 g, Cholesterol 60.1 mg, Fat 6.1 g, Fiber 2.5 g, Protein 9.4 g, SaturatedFat 2.8 g, Sodium 792.7 mg, Sugar 1.7 g
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
Tips:
- Use fresh broccoli for the best flavor and texture.
- If you don't have a food processor, you can chop the broccoli and onion by hand.
- Be sure to drain the broccoli well after cooking to prevent the filling from being watery.
- Use a good quality cheese blend for the filling. A combination of mozzarella, cheddar, and Parmesan is a good choice.
- Don't overstuff the pizza crust. Too much filling will make it difficult to cook evenly.
- Bake the pizza at a high temperature to get a crispy crust.
Conclusion:
This broccoli cheese stuffed pizza is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a party. With its creamy cheese filling and crispy crust, this pizza is sure to be a hit with everyone. So next time you're looking for a quick and easy meal, give this broccoli cheese stuffed pizza a try.
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