Best 7 Broccoli Lemon And Gouda Pizzas Recipes

WHITE PIZZA WITH BROCCOLI

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!

BROCCOLI AND TOMATO FLATBREAD PIZZAS

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.

BROCCOLI, LEMON, AND GOUDA PIZZAS

Steps:

• Whisk yeast into 3/4 cup warm water (110°) in a medium bowl; let stand until foamy, about 5 minutes. Add both flours and 1 1/2 teaspoons salt; stir until a dough forms, then turn out onto a clean work surface. Knead, dusting with flour as needed, until smooth and elastic, about 5 minutes.
• Return to bowl and cover with plastic wrap; let stand 30 minutes. Transfer to refrigerator and let rise overnight until dough doubles in size (or let dough proof at room temperature, 1 to 2 hours).
• Preheat oven to 500°, with a pizza stone or upside-down baking sheet placed on a rack in the lower middle. Lightly dust work surface with flour; turn dough out. Divide in two and form each piece into a ball. Cover with plastic wrap; let stand 30 minutes to warm slightly and relax gluten. Meanwhile, toss broccoli with lemon slices and oil; season with salt and pepper.
• Starting in center of one ball of dough, use both hands to stretch outward, rotating occasionally. Gradually work toward edges, leaving a 1-inch border of undisturbed dough for the crust, until stretched to an approximately 9-inch round. Line either a pizza peel, a thin wooden cutting board, or another upside-down baking sheet with a sheet of parchment paper.
• Transfer dough round to parchment-lined surface. Season dough with salt and pepper; drizzle with oil. Sprinkle with half of broccoli mixture. Top with half of Gouda and half of rosemary. With one quick forward-and-back jerking motion, slide pizza (with parchment) from peel onto stone in oven.
• Bake until crust is puffed and golden brown in places and set on bottom, and broccoli is cooked and charred in places, 13 to 15 minutes. Transfer pizza (with parchment) to a wire rack; let cool 5 minutes. Sprinkle with half of Parmigiano. Repeat with second dough ball and remaining ingredients.

BROCCOLI & MEYER LEMON PIZZA

Steps:

• Preheat the oven to 425 degrees Fahrenheit.
• In a small bowl, mix together the olive oil and garlic.
• Drizzle a little olive oil onto a baking sheet and spread it around. Pat and stretch the dough into a 10-inch round and place on the baking sheet.
• Brush some of the garlic and olive oil mixture onto the crust.
• Evenly lay the onion slices over the top.
• Scatter the cheese over the onions.
• Place the broccoli in a medium bowl and drizzle the remaining olive oil mixture over the top. Toss well until the broccoli pieces are coated with the oil.
• Spread the broccoli evenly over the pizza. Top with the lemons. Sprinkle with the crushed red pepper flakes and a pinch of salt.
• Bake for 12 minutes, or until the crust is golden brown, the cheese is melted and the broccoli is tender with a few brown bits here and there.
• Slice and serve.

EASY LEMON AND GARLIC BROCCOLI

Steps:

• Place broccoli florets in a large skillet over medium heat. Stir 2 teaspoons lemon juice into water in a small bowl and pour the mixture into the skillet. Cover and steam until broccoli is bright green and tender, 10 to 15 minutes.
• While broccoli is steaming, melt butter in a small saucepan over medium-low heat and stir in garlic and salt; turn heat to low and let the garlic gently fry until golden brown, about 8 minutes. Drain water from cooked broccoli and return to skillet; sprinkle with 2 more teaspoons lemon juice and the butter and garlic mixture. Sprinkle broccoli with black pepper, toss to combine, and season with a bit more pepper if desired.

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.

SMOKED GOUDA AND BROCCOLI FLATBREADS

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.