Best 7 Mushroom Broccoli Pizza Recipes

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:

• 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!

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.

WILD MUSHROOM 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, 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. , Meanwhile, in a large skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms in a single layer, in batches, until golden brown, about 8 minutes. Add onion and garlic; cook until onion is tender. , In a food processor, process half of sauteed mushrooms with cream cheese, remaining olive oil and salt. Spread on crust. Top with remaining mushroom mixture, cheeses and thyme. Bake until crust is golden brown and cheese is melted, 12-14 minutes. If desired, garnish with additional fresh thyme and basil.

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.

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.

WHITE PIZZA WITH BROCCOLI AND MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Remove stems from Cremini Mushroom (8 ounce).
• Mince Garlic (2 clove) and set aside. Cut red cherry tomatoes (5 ounce) in half and set aside in a medium bowl.
• Juice the Lemon (1) into a small bowl, discard seeds and hold. Remove Fresh Mint (0.25 ounce) leaves from stems, chop leaves and discard stems. Set aside.
• Halve or quarter Broccoli Florets (6 ounce) to desired size.
• Melt two tablespoons of Butter (2 tablespoon) in a medium saute pan over medium-high heat. Add mushrooms and cook for 5-6 minutes. Remove from pan and place into another small bowl.
• To the same pan used for the mushrooms, add the broccoli florets and a half cup of water and cover. Let the broccoli steam over medium heat for 3 minutes. Remove from heat and uncover.
• In a small saucepan, melt the remaining Butter (2 tablespoon) over medium-high heat. Add All-Purpose Flour (1 tablespoon) and cook for 2 minutes, stirring constantly.
• Stir in Milk (1 cup), garlic and Salt (1/4 teaspoon). Cook for 3-4minutes or until mixture begins to thicken. Stir constantly, and be careful not to let burn!
• Remove sauce from heat and stir in half of the Mozzarella Cheese (1/4 cup) and half of the Parmesan Cheese (1/8 cup) until sauce is smooth and cheese is melted.
• Sprinkle the Semolina Flour (1 tablespoon) onto a sheet pan. Using your hands, shape the Pizza Dough (16 ounce) into a rectangle. Dock the dough with the tines of a fork, making punctures every few inches. Place in the oven and par bake for 5 minutes.
• Remove from the oven and spread more sauce evenly oven the dough. Use a slotted spoon to place broccoli onto the crust and then add the mushrooms, evenly spreading the ingredients. Sprinkle remaining Mozzarella Cheese (1/4 cup) and grated Parmesan Cheese (1/8 cup) on top.
• Bake for 23 minutes.
• Using a spatula, remove the pizza from the sheet pan and place the pizza directly onto the middle oven rack for an additional 5 minutes.
• While the pizza continues to bake, combine the fresh mint, Olive Oil (3 tablespoon) and the Granulated Sugar (2 tablespoon) with the lemon juice, and stir until well combined.
• In a medium bowl, toss together the Arugula (4 ounce), Cherry Tomato (5 ounce) and dressing until well coated. Hold until plating.
• Finish the salad with Shaved Parmesan Cheese (1 ounce). Cut the pizza into slices of your preferred size.
• Serve and enjoy!