Best Pizza Dough For Broccoli Tomato And Mozzarella Stromboli Recipes

Broccoli and Tomato Flatbread Pizzas image

Provided by Ree Drummond : Food Network

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, Tomato, and Mozzarella Stromboli image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 9

1/2 recipe Pizza Dough for Broccoli, Tomato, and Mozzarella Stromboli
All-purpose flour, for work surface
1 package (1 pound) frozen chopped broccoli, thawed
2 garlic cloves, minced
Coarse salt and ground pepper
1 cup marinara sauce
1 1/2 cups shredded part-skim mozzarella (6 ounces)
2 ounces thinly sliced Genoa salami, chopped
1 tablespoon olive oil

Steps:

Preheat oven to 400 degrees. Line a large rimmed baking sheet with foil. Divide dough into 4 pieces. On a lightly floured work surface, stretch out each piece, first to a 3-by-4 inch oval, then to a 6-by-8-inch oval (let dough rest briefly if too elastic to work with).
Place broccoli in a strainer, and press to remove excess liquid. Transfer to a double layer of paper towels, and pat dry.
Dividing evenly, scatter broccoli over dough, leaving a 1/2-inch border. Sprinkle with garlic, and season with salt and pepper. Dividing evenly, top with mozzarella, salami, and 1/2 cup marinara.
Starting at a shorter end, roll up each stromboli, and place, seam side down, on baking sheet. Using the tip of a paring knife, cut two slits in the top of each. Brush with oil. Bake until golden, 25 to 30 minutes. Serve stromboli with 1/2 cup marinara for dipping.

Nutrition Facts : Calories 512 g, Fat 21 g, Protein 25 g

Broccoli Cheese Stromboli image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 14

2 tablespoons olive oil
2 tablespoons salted butter
1/2 large yellow onion, sliced thin
2 cloves garlic, minced
1 head broccoli, cut into small florets
Kosher salt and freshly ground black pepper
All-purpose flour, for rolling out the dough
One 1-pound loaf frozen bread dough, thawed
2 tablespoons sun-dried tomato pesto
1 cup shredded Cheddar
8 slices mozzarella
8 fresh basil leaves, plus more for garnish
1/2 cup grated Parmesan
One 24-ounce jar marinara, warmed

Steps:

Preheat the oven to 400 degrees F. Oil a baking sheet with 1 tablespoon olive oil and set aside.
Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 2 minutes. Add the broccoli and season to taste with salt and pepper. Cook until the broccoli has softened slightly and become bright green, about 1 minute. Remove from the heat and set aside.
Lightly flour a clean work surface and stretch or roll the dough into a large rectangle, about 11-by-13 inches. With the long side closest to you, spread the pesto on the dough, leaving about a 1-inch border on all sides. (You'll want to maintain the 1-inch border when adding the remaining toppings.) Top the pesto with the broccoli mixture and sprinkle over the Cheddar. Shingle the mozzarella slices over the Cheddar. Sprinkle on the basil leaves.
Fold the short sides in, then roll the dough into a log. Place the stromboli seam-side down on the prepared baking sheet. Using a sharp knife, make 5 to 6 diagonal slits on top of the dough. Brush the top with the remaining tablespoon olive oil and sprinkle with the grated Parmesan.
Bake until golden brown, about 20 minutes.
Allow to cool for about 5 minutes before slicing and serving. Serve the warmed marinara alongside and top each serving with some more fresh basil.

Pizza Dough for Broccoli, Tomato, and Mozzarella Stromboli image

Provided by Martha Stewart

Yield Makes 2 pounds

Number Of Ingredients 6

3 1/2 cups "00" flour or strong white bread flour, plus more for work surface and bowl
1 1/2 teaspoons fine sea salt
1 1/4 cups lukewarm water
1 (1/4-ounce) package active dry yeast
1 1/2 teaspoons raw sugar, such as turbinado or Demerara
2 tablespoons extra-virgin olive oil

Steps:

Place flour and salt in the bowl of a food processor and pulse to combine. Add water, yeast, sugar, and olive oil. Process until a dough has formed.
Dust a large bowl with flour and transfer dough in bowl. Sprinkle flour on top of dough and cover with a damp towel. Let stand in a warm place until doubled in size, about 1 hour.
Punch down dough and turn out onto a lightly floured work surface. Use immediately or wrap dough in plastic wrap and keep refrigerated until ready to use.