Mushroom Broccoli And Chicken Pizza W Ricotta Cheese Food

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THE ONLY PIZZA YOU'LL EVER WANT AGAIN: CHICKEN, SUN DRIED TOMATO, BROCCOLI, RICOTTA, MOZZARELLA AND BASIL



The Only Pizza You'll Ever Want Again: Chicken, Sun Dried Tomato, Broccoli, Ricotta, Mozzarella and Basil image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 8 slices, 4 servings

Number Of Ingredients 12

1 (16-ounce) package pizza dough, brought to room temperature
2 teaspoons extra-virgin olive oil
2 tablespoons grated Parmigiano-Reggiano
1/3 pound broccoli from trimmed broccoli bin in produce section, 1/3 head
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves cracked garlic
1/2 pound chicken breast cut for stir fry or chicken tenders
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
10 sun dried tomatoes in oil, drained and sliced
1 cup shredded mozzarella cheese, available on dairy aisle
12 to 15 leaves fresh basil, torn or stacked and thinly sliced

Steps:

  • Preheat oven to 500 degrees F.
  • On a 12-inch nonstick pizza pan, stretch out your dough and form the pizza crust. Drizzle 2 teaspoons extra virgin olive oil on crust and spread it with a pastry brush over the dough to the edges. Sprinkle crust with 2 tablespoons grated Parmigiano-Reggiano.
  • In a small covered saucepan, bring 2 inches water to a boil. Separate broccoli tops into florets, discarding lower stalks or reserving for soup. Salt water and add broccoli florets. Cook covered 3 to 5 minutes. Drain broccoli and set on cutting board. Chop broccoli florets into small pieces.
  • Heat a small nonstick pan over medium high to high heat. Add oil, cracked garlic and chicken. Season with salt and pepper. Brown chicken breast cut for stir-fry or tenders until lightly golden all over, 3 to 5 minutes. Chop sauteed chicken and garlic on a cutting board into small pieces.
  • To assemble pizza, dot crust with chopped broccoli bits and cooked chopped chicken. Dot crust with spoonfuls of ricotta and spread ricotta gently with the back of your spoon. Add sliced sun-dried tomatoes, scattering them around the pizza to the edges. Complete the assembly with a thin layer of shredded mozzarella, about 1 cup. Place pizza in oven on middle rack and lower heat to 450 degrees F. Bake 12 minutes, until cheese is deep golden in color and crust is brown and crisp at the edges. Remove pizza from the oven and let stand 5 minutes. Top with lots of torn or shredded basil. Cut pizza into 8 slices using pizza wheel and serve.

BROCCOLI CHICKEN PIZZA



Broccoli Chicken Pizza image

This was inspired by a broccoli cheese stuffed potato recipe I found, but it seemed to be a little labor intensive, so I decided it would work better as pizza. This is an original "sbera007" creation! We were serving 6 so we let our dough rise so it would spread into a jelly roll pan. If using a store bought dough, I would double the dough. Feel free to half the topping for 4 people and use a single store bought dough. Halving the recipe will alter the cooking time a little bit. (NOTE: I included the time for the dough to rise in the recipe time. This will be different if you use a different pizza crust).

Provided by sbera007

Categories     Chicken Breast

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 pizza crust (I use No-Knead Food Processor Thin Crust Pizza Dough)
2 cups broccoli (steamed and chopped)
1/2 lb boneless chicken breast
1 tablespoon olive oil
oregano (to taste)
basil (to taste)
15 ounces part-skim ricotta cheese
1 cup mozzarella cheese (divided)
1 cup cheddar cheese (divided)
1 teaspoon dry mustard
1 teaspoon crushed red pepper flakes (more if you like it hot, less if you don't)

Steps:

  • Preheat oven to 425 degrees Fahrenheit.
  • Prepare dough.
  • While dough is rising or sitting, steam broccoli and cook chicken with olive oil, oregano and basil to taste, until no longer pink.
  • Spread the dough into a prepared jelly roll pan.
  • Bake for about ten minutes.
  • Meanwhile, chop cooled chicken into small chunks and chop steamed broccoli.
  • Combine chicken, Ricotta cheese, broccoli, 1/2 cup Mozzarella cheese, 1/2 cup Cheddar cheese, dry mustard, and crushed red pepper.
  • Remove crust from oven.
  • Spread with ricotta mixture.
  • Top with remaining cheese.
  • Cook until cheese is browned (10 to 15 minutes).

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

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