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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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). Ingredients:
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) |
Directions:
1. Preheat oven to 425 degrees Fahrenheit.
2. Prepare dough.
3. While dough is rising or sitting, steam broccoli and cook chicken with olive oil, oregano and basil to taste, until no longer pink.
4. Spread the dough into a prepared jelly roll pan.
5. Bake for about ten minutes.
6. Meanwhile, chop cooled chicken into small chunks and chop steamed broccoli.
7. Combine chicken, Ricotta cheese, broccoli, 1/2 cup Mozzarella cheese, 1/2 cup Cheddar cheese, dry mustard, and crushed red pepper.
8. Remove crust from oven.
9. Spread with ricotta mixture.
10. Top with remaining cheese.
11. Cook until cheese is browned (10 to 15 minutes).
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