Best 5 White Pizza With Chicken Broccoli And Mushrooms Recipes

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Indulge in the tantalizing flavors of a delectable white pizza, masterfully crafted with a symphony of succulent chicken, broccoli florets, and earthy mushrooms, all harmoniously nestled atop a creamy Alfredo sauce base. This culinary masterpiece will embark you on a journey of taste sensations, seamlessly blending the savory richness of chicken, the vibrant green notes of broccoli, and the umami depth of mushrooms. Each bite promises a delightful symphony of textures, from the crispy crust to the tender toppings, enveloped in a luscious Alfredo sauce that ties all the elements together in perfect harmony. Elevate your culinary repertoire with this white pizza extravaganza, featuring three variations to suit every palate: a classic white pizza, a pesto-infused delight, and a tantalizing barbecue twist. Prepare to tantalize your taste buds and embark on a culinary adventure with this versatile and irresistible dish.

Check out the recipes below so you can choose the best recipe for yourself!

WHITE PIZZA WITH CHICKEN, BROCCOLI AND MUSHROOMS



White Pizza With Chicken, Broccoli And Mushrooms image

I love all kinds of pizza, my sister owned a Pizzeria in Buffalo for years and this was one of her best sellers. She cut down the dough recipe for me as hers made about a hundred pounds of dough at a time.

Provided by Marsha Gardner

Categories     Pizza

Time 15m

Number Of Ingredients 28

PIZZA CRUST
1 c white whole wheat flour
1 c unbleached bread flour
1 tsp kosher salt
1 tsp sugar
1 2/2 tsp vital wheat gluten
2 tsp instant yeast
1 Tbsp olive oil, extra virgin
3/4 c water, warm (90-110-degrees)
WHITE SAUCE
1 Tbsp olive oil, extra virgin
pinch red pepper flakes
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp freshly ground black pepper
1/4 tsp kosher salt
1 c milk
1 Tbsp all purpose flour
1/4 c mozzarella cheese, freshly shredded
2 Tbsp parmigiano-reggiano, grated
TOPPINGS
1 Tbsp olive oil, extra virgin
2 c mushrooms, fresh, sliced
3 c broccoli florets
kosher salt and freshly ground black pepper to taste
1 clove garlic, minced
1 1/2 c chicken, cooked and shredded
1 c mozzarella cheese, freshly shredded

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.

BROCCOLI-CHICKEN WHITE PIZZA



Broccoli-Chicken White Pizza image

I came up with this as a way to help clean out my freezer and fridge. It was very tasty and easy. A nice change from regular pizza.

Provided by Maiya

Categories     Chicken

Time 1h5m

Yield 8 slices

Number Of Ingredients 10

1 pizza dough, unbaked
1/2 lb ground chicken
3 cups broccoli florets, steamed
2 ounces goat cheese
1 cup mozzarella cheese (approx.)
2 cloves garlic
salt (to taste)
pepper (to taste)
dried thyme (to taste)
olive oil

Steps:

  • Saute ground chicken with a little olive oil, salt, pepper, and thyme until cooked.
  • Press the two cloves of garlic and combine with some olive oil (about 1 Tb) and brush over the pizza crust.
  • Top the pizza with the chicken, broccoli, and cheeses.
  • Bake at 450F until crust has browned and the mozzarella has melted.

MUSHROOM CHICKEN PIZZA



Mushroom Chicken Pizza image

Who doesn't like pizza? This is a great alternative to the greasy variety, and its crispy crust and fresh toppings are always a hit. It's the perfect way to use up leftover chicken or veggies.-Vickie Madrigal, Shreveport, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 tube (13.8 ounces) refrigerated pizza crust
1 can (6 ounces) Italian tomato paste
1-1/2 cups cubed cooked chicken breast
2 cups grape tomatoes, halved
1/2 cup sliced fresh mushrooms
1/4 cup sliced ripe olives
1/8 teaspoon garlic salt
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
1-1/2 cups shredded part-skim mozzarella cheese

Steps:

  • Press dough onto the bottom of a 15x10x1-in. baking pan coated with cooking spray. Prick crust with a fork. Bake at 400° for 5 minutes. , Spread tomato paste over crust to within 1/2 in. of edges. Top with the chicken, tomatoes, mushrooms, olives, garlic salt, salt and pepper. Drizzle with oil. Sprinkle with cheese. Bake 13-16 minutes longer or until cheese is melted.

Nutrition Facts : Calories 319 calories, Fat 10g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 618mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

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

WHITE PIZZA WITH BROCCOLI



White Pizza with Broccoli image

Delicious white pizza.

Provided by Jsep

Categories     Main Dish Recipes     Pizza Recipes

Time 35m

Yield 8

Number Of Ingredients 11

1 pound refrigerated whole-wheat pizza dough
2 tablespoons olive oil, divided, or to taste
2 cloves garlic, minced, or to taste
1 teaspoon garlic powder, or to taste
1 teaspoon onion powder, or to taste
1 pinch salt and ground black pepper to taste
1 cup shredded Italian cheese blend, or to taste
¾ cup ricotta, or to taste
1 cup broccoli florets, or to taste
1 small tomato, sliced
1 tablespoon grated Parmesan cheese, or to taste

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.

Nutrition Facts : Calories 221.8 calories, Carbohydrate 26.5 g, Cholesterol 11.7 mg, Fat 9 g, Fiber 3.5 g, Protein 8.1 g, SaturatedFat 3.1 g, Sodium 396.2 mg, Sugar 0.7 g

Tips:

  • For a crispy crust, preheat your oven to the highest temperature possible before baking the pizza.
  • If you don't have a pizza stone, you can bake the pizza on a greased baking sheet.
  • To prevent the chicken from drying out, cook it through before adding it to the pizza.
  • Be careful not to overcook the broccoli and mushrooms, as they will become mushy.
  • If you are using fresh mushrooms, be sure to clean them thoroughly before slicing.
  • Feel free to experiment with different cheeses, such as mozzarella, cheddar, or Parmesan.
  • For a vegetarian version of this pizza, omit the chicken and add more vegetables, such as bell peppers, onions, or zucchini.

Conclusion:

This white pizza with chicken, broccoli, and mushrooms is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The creamy white sauce, tender chicken, and flavorful vegetables make this pizza a hit with everyone who tries it. So next time you're looking for a quick and tasty meal, give this white pizza a try!

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