Best Broccoli Tot Chicken Pizza Recipes

CHICKEN BROCCOLI PIZZA

Steps:

• Preheat the oven to 425 degrees F. Add in your pizza stone or baking sheet to preheat, too.
• Mix together one cup of the flour, the Fleischmann's® RapidRise® Yeast​, sugar, and salt to a bowl. Add in the water and oil. Stir until well-combined.
• Add in 3/4 cup of flour and mix until it comes together. Add a touch more flour if the dough feels too sticky.
• Knead for about 8 minutes, until the dough feels soft and stretchy. Place in the bowl and cover for 10 minutes.
• While the dough is rising, blanch your broccoli and set aside.
• Roll out your dough on a lightly floured surface until it is about 12 inches wide. Roll the ends to form the crust.
• Spread the sauce around the pizza, making sure not to get it onto the edge crust.
• Top with the cheese, then with the chicken and broccoli, then sprinkle with the seasoning.
• Place the pizza on the preheated pizza stone or baking sheet.
• Bake for 12 - 15 mins or until the cheese is melted and the crust is golden brown.

BROCCOLI AND CHICKEN PIZZA

Steps:

• In a medium skillet, melt butter over medium heat. Sprinkle chicken with salt and pepper, and cook for 8 to 10 minutes or until done. Remove from skillet; let cool 5 minutes, and thinly slice. In the work bowl of a food processor, process tomatoes until smooth. Preheat oven to 450°. Spray a large baking sheet with nonstick cooking spray. Unroll dough on prepared pan, and press dough to fit pan. Brush with tomato purée, and top with chicken, broccoli, onion, and cheeses. Bake for 12 to 15 minutes or until cheese melts and crust is golden brown.

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

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.

CHICKEN ALFREDO PIZZA WITH BROCCOLI

Steps:

• Prepare pizza dough according to the recipe directions, but don't forget to add garlic powder, rosemary, and basil when mixing the dough.
• While the pizza crust is baking, I make the Alfredo sauce and prepare the other ingredients.
• After removing pizza crust from oven top with Alfredo sauce and chicken
• Place broccoli and onions over chicken
• Top with cheese
• Place pizza back in the oven on a middle rack. Bake at 450 degrees for 8 -10 minutes or until cheese is melted and just begins to turn brown.

WHITE PIZZA WITH CHICKEN, BROCCOLI AND MUSHROOMS

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.

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.

BROCCOLI-CHICKEN WHITE PIZZA

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.

BROCCOLI CHICKEN PIZZA

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).

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.