10
Submitted by BlondieItaliana
"A fabulous white pizza... again, four cheeses are used (grated parmesan, provolone, ricotta, & mozzarella) as well as fresh broccoli florets. You could substitute with spinach if you like, but we LOVE this recipe as is... I buy the pre-made pizza dough from my grocery store to save time, but you could always make your own of course. Also, I use MILD provolone - it's pre-packaged & pre-sliced think it is Belgioioso brand. Note: I use the 12 oz. bag of "Broccoli Wokly" which is already cut into florets - I steam it according to the package directions first in the bag & use the full bag on the pizza."
photo by May I Have That Rec 
- Ready In:
- 22mins
- Ingredients:
- 10
- Yields:
-
1 pizza
- Serves:
- 8
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ingredients
- 4 tablespoons extra virgin olive oil
- 1 lb pizza dough
- 1⁄4 cup grated parmesan cheese
- 3⁄4 lb provolone cheese, sliced (mild)
- 12 ounces broccoli florets (I use Broccoli Wokly whole 12 oz. bag steamed)
- 1⁄3 cup ricotta cheese
- 1⁄2 cup mozzarella cheese, shredded
- garlic powder
- salt
- oregano
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directions
- Preheat oven to 425 degrees.
- Roll out dough. Coat pizza pan with the olive oil and spread out rolled dough evenly to all edges of pan. Sprinkle with grated parmesan cheese. Top with sliced provolone then place broccoli florets (already steamed per broccoli wokly package directions) on top of provolone. Using two teaspoons, spoon about 3/4 teaspoonful size spoonfuls of ricotta sporadically around the broccoli areas in empty spots. Season whole pizza with salt, oregano & garlic powder to taste then sprinkle the shredded mozzarella evenly all over pizza.
- Bake for 12-18 minutes or until crust just golden brown. Slice & serve.
Questions & Replies
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Reviews
-
Very tasty and quick to assemble. I baked using a gluten free crust. I was liberal with the garlic salt and was glad I did as it would have been kind of bland otherwise. I will be making again!
Petunia
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This was so easy and delicious! Perfect for a week night dinner. I made some changes because of what I had or didn't have in hand. No pizza dough, but I had 10" burritos! I used asiago cheese instead of provolone. I also cut up a chicken cutlet that was left over from the night before and added that. The result was a huge hit! Thank you for a great recipe!
Suburban Farmer
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Been enjoying this recipe for at least 3 years, now; can't believe I forgot to include our rating, review & THANKS for sharing!
IrishEyes.NYC
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Delicious! What I did differently was, I brushed the dough with garlic olive oil before adding any of the toppings. Added nice flavor. I used sharp provolone rather than mild, and only 6 ounces of it (one Belgioso pre-sliced provolone pack). I mixed 1/2 tsp garlic powder and 1/2 tsp oregano into the ricotta, and spread that around the best I could over the provolone slices. I went a little lighter on the broccoli (probably about 6 ounces) and a little heavier on the mozzarella. Then I added a little more oregano. No salt... it doesn't need it. Next time I'm going to grate some asiago and put on some of that in addition to the mozzarella. I will definitely be making this again!
See AlsoEasy Fortune Cookie Recipegrnthmb55
-
Great pizza recipe for my Friday night pizza rotation. I used fresh broccoli. Next time I may spread the ricotta over the provolone in a thin layer instead of dollops.
Cook4_6
see 5 more reviews
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Tweaks
-
This was so easy and delicious! Perfect for a week night dinner. I made some changes because of what I had or didn't have in hand. No pizza dough, but I had 10" burritos! I used asiago cheese instead of provolone. I also cut up a chicken cutlet that was left over from the night before and added that. The result was a huge hit! Thank you for a great recipe!
Suburban Farmer
RECIPE SUBMITTED BY
BlondieItaliana
212
- 70 Followers
- 86 Recipes
<p>Born & raised in Northern NJ and now live in the NJ suburbs of New York City. <br /><br />I grew up on all the traditional Italian meals from my Grandmother's kitchen. Holiday's were parades of food of all kinds, from main dishes to desserts, but mostly I remember Gram's traditional Italian dishes around the Holiday's surrounded by all of our family. <br /><br />I love to cook everything now. I find it great to experiment & try new recipes. Most of all, I love to entertain & host dinners with family, friends & have Holidays at home with my terrific husband & our four legged furry goofball bulldog! <br /><br />===================================== <br /><br />Spring 2008: I was picked for the Pick-A-Chef Spring 2008 Contest by a wonderful chef: Chef #166642 who made my Recipe #293174 and my Recipe #285517 and lastly, my Recipe #287338 <br /><br />The link to the cookbook from that contest is: http://www.recipezaar.com/cookbook.php?bookid=199542 <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /><br />===================================== <br /><br />July 2008: I was just Z-mailed that I was picked for My 3 Chefs 2008 Cooking Contest by: Chef #829183 who made my: Recipe #307814 <br /><br />She Z-mailed me the link to the cookbook from that contest: http://www.recipezaar.com/cookbook.php?bookid=213150 <br /><br /><img src=http://i16.photobucket.com/albums/b2/kiwidutch/My-3-Chefs%20banners/my3chefs2008Small.jpg border=0 alt=Photobucket /> <br /><br /><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/potluckpbanner.jpg border=0 alt=Photobucket /> <br /><br /><br />=====================================</p>
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