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Nutrition Facts
Serving Size 1 (184g) Recipe makes 6 servings The following items or measurements are not included below: pizza crusts
Calories 333
Calories from Fat 201		(60%)
Amount Per Serving		%DV
	Total Fat 22.4g	34%
	Saturated Fat 11.5g	57%
	Monounsaturated Fat 7.9g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 82mg		27%
Sodium 361mg		15%
Potassium 311mg		8%
Total Carbohydrate 6.8g		2%
	Dietary Fiber 0.9g	3%
	Sugars 1.1g
Protein 26.3g		52%
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Broccoli Chicken Pizza

Recipe #386219 | 45 min | 20 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: sbera007
Aug 19, 2009

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 the rise in the recipe time. This will be different if you use a different pizza crust).

SERVES 6 -8 (change servings and units)

Ingredients

1 pizza crust (I use No-Knead Food Processor Thin Crust Pizza Dough)
2 cups broccoli (steamed and chopped)
1 tablespoon olive oil
1/2 lb boneless chicken breast
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.
2
Prepare dough.
3
While dough is rising or sitting, steam broccoli and cook chicken with olive oil, oregano and basil until no longer pink.
4
Spread the dough into a prepared jelly roll pan. Cook for about ten minutes.
5
Meanwhile, chop cooled chicken into small chunks and chop steamed broccoli.
6
Combine chicken, ricotta, broccoli, 1/2 cup mozz. cheese, 1/2 cup cheddar cheese, dry mustard, and crushed red pepper.
7
Remove crust from oven. Spread with ricotta mixture. Top with remaining cheese. Cook until cheese is browned (10 to 15 minutes).

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Featured Reviews for This Recipe

From: Chef #815575

On Aug 28, 2009

Awesome! I keep snacking on this as I make the second pizza! So quick and easy! I cooked the chicken in the crock pot with the spices and shredded it yesterday (I like to crock pot a lot of chicken and separate it for multiple recipies); used one bag of Green Giant Steamers because they seem to be all flowers and chopped perfect for this recipe (prepared as directed on the bag); also used two tubes of Pillsbury thin pizza crust (cooked one pizza at a time). My only addition was a tsp of minced garlic to the topping. I split the topping between the two crusts and it worked perfect. I gave my kids (4 and 7) a bite after the first pizza popped out of the oven and they are already begging for more! Definitely a winner.

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