Chicken Broccoli Pizza Recipe

A new and healthier twist on traditional pizza.
Family Features
May 21, 2012

Try this healthier pizza version for supper tonight. Your family will love it.
Courtesy Family Features


Content Tools

Related Content

Meet Our Organic/Certified Naturally Grown CSA Farmer Reuben DeMaster

This is an initial post introducing some of our local farmers and the great, creative ways they are ...

Make Your Own Mustard

We make relish and pickles, why not mustard?

Canned Pumpkin Pickles - a Sweet Fall Treat

An easy way to make beautiful and tasty pumpkin pickles.

The Rhythm of Work

Country life isn't always easy, but it has great rewards. Hard work brings a deep sense of peace and...

MAIN ARTICLE: 

Fresh and Fun Family Recipes

Chicken Broccoli Pizza

Crust
1 package (16 ounces) pizza dough, brought to room temperature
2 teaspoons extra virgin olive oil
2 tablespoons grated Parmigiano-Reggiano
Toppings1/3 pound broccoli (1/3 head)
1 tablespoon extra virgin olive oil
3 cloves cracked garlic
1/2 pound chicken breast, cut into strips as for stir fry
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
12 to 15 leaves fresh basil, torn or stacked and thinly sliced

Heat oven to 500°F.

For crust: On 12-inch nonstick pizza pan, stretch out dough and form pizza crust. Drizzle olive oil on crust; with pastry brush, spread it over the dough to the edges. Sprinkle dough with grated Parmigiano-Reggiano.

For toppings: 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. Cover and cook for 3 to 5 minutes. Drain broccoli; cool slightly, then chop into small pieces.

Heat small nonstick pan over medium-high heat. Add oil, cracked garlic and chicken. Season with salt and pepper. Brown chicken until lightly golden all over, 3 to 5 minutes. Cool slightly, then chop chicken and garlic on a cutting board into small pieces.

To assemble pizza: Dot crust with broccoli and chicken. Dot crust with spoonfuls of ricotta, spreading gently with the back of spoon. Add tomatoes, scattering around pizza to edges. Top with a thin layer of shredded mozzarella.

Place pizza in oven on middle rack and lower heat to 450°F. Bake for 12 minutes, or until cheese is deep golden in color and crust is brown and crisp at the edges.

Remove from oven and let stand 5 minutes. Top with basil. Cut into 8 slices using pizza wheel and serve. Yields 4 servings.








Post a comment below.

 








Subscribe today
First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here
 

Want to rediscover what made grandma’s house the fun place we all remember? Capper’s Farmer — the newly restored publication from the rural know-how experts at Grit.com — updates the tried-and-true methods your grandparents used for cooking, crafting, gardening and so much more. Subscribe today and discover the joys of homemade living and homesteading insight — with a dash of modern living — that makes up the new Capper’s Farmer.

Save Even More Money with our automatic renewal savings plan!

Pay now with a credit card and take advantage of our automatic renewal savings plan. You save an additional $5 and get 4 issues of Capper's Farmer for only $19.95 (USA only).

Or, Bill Me Later and I'll pay just $19.95 for a one year subscription!