Broccoli-Cheese Stuffed Pizza Recipe

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Broccoli-Cheese Stuffed Pizza Recipe

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After eating stuffed pizza at various Italian restaurants, I decided to come up with my own version. The filling is very rich and resembles broccoli lasagna.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 5 tablespoons canola oil, divided
  • 2 teaspoons salt
  • 4-1/2 to 5 cups all-purpose flour
  • 1 carton (15 ounces) ricotta cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 4 cups frozen broccoli florets, cooked and drained
  • 1 jar (4 ounces) sliced mushrooms, drained

Directions

In a large bowl, dissolve yeast in warm water. Add 4 tablespoons oil, salt and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. knead for 10 minutes. Divide in half. Roll each portion into a 15-in. x 10-in. rectangle; transfer each to a greased 15-in. x 10-in. x 1-in. baking pan. Cover and let rise until doubled, about 30 minutes.
Brush one rectangle with remaining oil. Spread with ricotta cheese. Sprinkle with garlic powder and oregano. Layer with mozzarella cheese, broccoli and mushrooms. Invert remaining rectangle over filling; pinch edges to seal.
Bake at 400° for 20-30 minutes or until golden brown. Yield: 12-16 servings.
Originally published as Broccoli-Cheese Stuffed Pizza in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p10

Nutritional Facts

1 slice: 252 calories, 10g fat (4g saturated fat), 22mg cholesterol, 415mg sodium, 30g carbohydrate (2g sugars, 2g fiber), 10g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 5 tablespoons canola oil, divided
  • 2 teaspoons salt
  • 4-1/2 to 5 cups all-purpose flour
  • 1 carton (15 ounces) ricotta cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 4 cups frozen broccoli florets, cooked and drained
  • 1 jar (4 ounces) sliced mushrooms, drained
  1. In a large bowl, dissolve yeast in warm water. Add 4 tablespoons oil, salt and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  2. Punch dough down. Turn onto a lightly floured surface. knead for 10 minutes. Divide in half. Roll each portion into a 15-in. x 10-in. rectangle; transfer each to a greased 15-in. x 10-in. x 1-in. baking pan. Cover and let rise until doubled, about 30 minutes.
  3. Brush one rectangle with remaining oil. Spread with ricotta cheese. Sprinkle with garlic powder and oregano. Layer with mozzarella cheese, broccoli and mushrooms. Invert remaining rectangle over filling; pinch edges to seal.
  4. Bake at 400° for 20-30 minutes or until golden brown. Yield: 12-16 servings.
Originally published as Broccoli-Cheese Stuffed Pizza in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p10

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