BROCCOLI AND TOMATO FLATBREAD PIZZAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h5m
Yield 6 to 12 servings
Number Of Ingredients 10
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 AND TOMATO STEW
Provided by Anne Burrell
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Toss the broccoli florets into the boiling water. Let the water come back to a boil and cook for 2 minutes. Immediately plunge the broccoli into the salted ice water and let it cool. Remove the cold broccoli from the ice water and reserve with the stem "coins".
- In a small dry saute pan toast the coriander seeds until they become very aromatic, 3 to 4 minutes. Pulse the coriander seeds in a spice grinder to a fine powder. Reserve.
- Coat a large saute pan with olive oil and add the onions. Season with salt and a pinch of crushed red pepper. Bring the pan to a medium-high heat and cook the onions until they are soft and aromatic, 7 to 8 minutes. Add the garlic, ginger, and ground coriander seed and cook for 2 to 3 more minutes. Add the tomatoes and season with salt. Bring the mix to a boil and reduce to a simmer. Simmer the mix over medium heat for about 10 minutes. Toss in the broccoli florets and the stem "coins". Cook until the tomatoes really cling to the broccoli, 10 to 12 minutes.
TOMATO ONION FLATBREAD PIZZA
Provided by Robert Irvine : Food Network
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- If using uncooked dough, roll the dough out 1/4-inch thin. Sprinkle with a small amount of salt and pepper and transfer to a baking screen. Precook the dough until crispy, 12 minutes.
- To build the pizza, drizzle the crust with the oil. Next, arrange the tomatoes to cover the dough, followed by the onions and cheese.
- Bake on the screen on the center rack until the cheese melts, 6 to 7 minutes. Let cool for 2 minutes, then slice and serve.
FLATBREAD PIZZAS
Provided by Food Network
Categories appetizer
Time 15m
Yield 1 to 2 small flatbreads
Number Of Ingredients 21
Steps:
- For the flatbread: In a small mixing bowl, add the self-rising flour, yogurt, olive oil, rosemary and salt and mix. It might seem like the consistency is sticky, but this is okay!
- Dust a bench top with more of the flour and knead the dough until it forms a ball. If it's still sticky, add more flour to the bench. Roll out the dough with a rolling pin until 1/2 centimeter (1/4 inch) in thickness.
- Heat a small splash of olive oil in a small pan over medium heat. Once hot, transfer the flatbread over and cook until light brown, about 2 minutes. Then flip and cook on the other side for another minute. Serve topped with one of the pizza topping combinations.
TOMATO AND BROCCOLI WHITE PIZZA
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
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
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