Broccoli And Tomato Flatbread Pizzas Food

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BROCCOLI AND TOMATO FLATBREAD PIZZAS



Broccoli and Tomato Flatbread Pizzas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h5m

Yield 6 to 12 servings

Number Of Ingredients 10

1 large bunch broccoli (about 1 1/2 pounds), cut into florets, stalks peeled and thinly sliced
1/4 cup olive oil, plus more for drizzling
1/4 teaspoon red pepper flakes, plus more to taste
Kosher salt and freshly ground black pepper
1 pint red and yellow grape tomatoes, halved
1 clove garlic, minced
6 naan flatbreads
1 1/2 pounds fresh mozzarella, thinly sliced
3 tablespoons chopped pitted green olives
3 tablespoons salted roasted pepitas

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



Broccoli and Tomato Stew image

Provided by Anne Burrell

Time 50m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
1 head broccoli, head cut into bite size florets, stems peeled and cut into 1/4-inch thick "coins"
2 teaspoons coriander seeds
Extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
Pinch crushed red pepper
1 clove garlic, smashed and finely chopped
1/2-inch piece ginger, peeled and grated on a zester
1 (28-ounce) can San Marzano tomatoes, passed through a food mill

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



Tomato Onion Flatbread Pizza image

Provided by Robert Irvine : Food Network

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 6

1 ball pizza dough or prebaked thin 14-inch flatbread or crust
Salt and freshly ground black pepper
1/4 cup olive oil
16 to 28 Roma or beefsteak tomato slices
1 1/4 cups thinly sliced red onion rounds
1 cup shredded Parmesan

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



Flatbread Pizzas image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 1 to 2 small flatbreads

Number Of Ingredients 21

1/4 cup self-rising flour, plus more for dusting
3 heaped tablespoons natural Greek yogurt
1 tablespoon extra-virgin olive oil, plus more for the pan
1/4 teaspoon dried rosemary
Pinch of kosher salt
2 to 3 tablespoons tomato pasta sauce (Napolitano sauce)
3 to 4 slices ham off the bone
1 small handful grated cheese
1 teaspoon dried oregano
2 to 3 tablespoons tomato pasta sauce (Napolitano sauce)
1 small handful grated cheese
1 teaspoon dried oregano
2 to 3 fresh basil leaves
2 to 3 tablespoons tomato pasta sauce (Napolitano sauce)
1 button mushroom, sliced
1 small red bell pepper, sliced
1/2 small red onion, sliced
3 to 5 kalamata olives, pitted
1 small handful grated cheese
1 teaspoon dried oregano
2 to 3 fresh basil leaves

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



Tomato and Broccoli White Pizza image

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

pizza dough
1 (8 ounce) package mozzarella cheese
2 garlic cloves, minced
dried parsley
dried oregano
olive oil
1 tomatoes (you can also use 2 Roma tomatos)
1 stalk broccoli
fresh basil leaf (optional)

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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