BROCCOLI, LEMON, AND GOUDA PIZZAS
Here, the classic white pie goes green in the most delicious way: charred broccoli florets and paper-thin slices of lemon meld with sharp gouda and nutty Parmesan cheeses to make this gourmet-level pizza at home. The pizza dough will need 1 to 2 hours to rise, so plan accordingly. Alternatively, you can make the dough the day before and let it rise overnight in the fridge.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h20m
Yield Serves 2 to 4
Number Of Ingredients 10
Steps:
- Whisk yeast into 3/4 cup warm water (110°) in a medium bowl; let stand until foamy, about 5 minutes. Add both flours and 1 1/2 teaspoons salt; stir until a dough forms, then turn out onto a clean work surface. Knead, dusting with flour as needed, until smooth and elastic, about 5 minutes.
- Return to bowl and cover with plastic wrap; let stand 30 minutes. Transfer to refrigerator and let rise overnight until dough doubles in size (or let dough proof at room temperature, 1 to 2 hours).
- Preheat oven to 500°, with a pizza stone or upside-down baking sheet placed on a rack in the lower middle. Lightly dust work surface with flour; turn dough out. Divide in two and form each piece into a ball. Cover with plastic wrap; let stand 30 minutes to warm slightly and relax gluten. Meanwhile, toss broccoli with lemon slices and oil; season with salt and pepper.
- Starting in center of one ball of dough, use both hands to stretch outward, rotating occasionally. Gradually work toward edges, leaving a 1-inch border of undisturbed dough for the crust, until stretched to an approximately 9-inch round. Line either a pizza peel, a thin wooden cutting board, or another upside-down baking sheet with a sheet of parchment paper.
- Transfer dough round to parchment-lined surface. Season dough with salt and pepper; drizzle with oil. Sprinkle with half of broccoli mixture. Top with half of Gouda and half of rosemary. With one quick forward-and-back jerking motion, slide pizza (with parchment) from peel onto stone in oven.
- Bake until crust is puffed and golden brown in places and set on bottom, and broccoli is cooked and charred in places, 13 to 15 minutes. Transfer pizza (with parchment) to a wire rack; let cool 5 minutes. Sprinkle with half of Parmigiano. Repeat with second dough ball and remaining ingredients.
WHITE PIZZA WITH BROCCOLI
This delicious vegetarian pizza features steamed broccoli, creamy ricotta, mozzarella, red pepper flakes, lemon zest, and garlic.
Provided by Lizzie Streit, MS, RDN
Categories Main Course
Time 35m
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Place the pizza stone on the center rack of the oven while the oven preheats. If you don't have a pizza stone, you can still preheat the pan or baking sheet you are using to cook the pizza.
- Meanwhile, steam the broccoli by placing the florets in a large skillet. Cover them with water, bring to a boil, cover, and cook for 3 to 5 minutes until bright green and crisp-tender. (Be careful not to make the broccoli mushy.) You can also steam the broccoli in a vegetable steamer basket if you have one or use roasted broccoli instead. Drain the broccoli, transfer to a mixing bowl, and toss in about 1 tbsp olive oil and the red pepper flakes. Season with salt and pepper.
- Prepare the pizza dough by pulling/rolling it into a ~12-inch flat circle on a floured surface. Set aside. In a small bowl, mix together the ricotta cheese, minced garlic, salt, and pepper.
- When you are ready to make the pizza, remove the pizza stone from the oven. Spray with nonstick cooking spray if needed (some pizza stones are inherently nonstick). Carefully slide the pizza dough onto the stone. You should hear it sizzle slightly; this is a good sign and means that you will have crispy crust! Brush the dough with a little bit of olive oil, then sprinkle with about half of the mozzarella cheese (~3/4 cup).
- Place the steamed broccoli florets on top of the pizza, followed by dollops of the ricotta cheese and garlic mixture. Sprinkle the rest of the mozzarella cheese and lemon zest on the pizza. I like to finish the process by adding some more freshly ground black pepper and a drizzle of olive oil on top.
- Place the pizza stone on the center rack of the oven, and cook for 15 to 20 minutes until the cheese bubbles and the crust is slightly browned. Remove from oven, let cool for a few minutes, and cut into slices. Enjoy!
Nutrition Facts : ServingSize 1 slice, Calories 263 kcal, Carbohydrate 24 g, Protein 12 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 32 mg, Sodium 476 mg, Fiber 1 g, Sugar 3 g
BROCCOLI FLORETS WITH MEYER LEMON OLIVE OIL
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Fill a large pot halfway with water. Cover and bring the water to a boil over high heat. Salt the water and add the broccoli. Boil until the broccoli is crisp-tender, about 5 minutes.
- Drain, transfer the broccoli florets to a large bowl, and toss with the oil to coat. Season the broccoli florets with salt and pepper, to taste, and serve.
MEYER LEMON PIZZA WITH ARUGULA AND PROSCIUTTO
From viamagazine.com as featured on the menu at Corkscrew Café, Carmel Valley, California. Note: It is important to use a Meyer lemon and not standard lemon for this recipe.
Provided by COOKGIRl
Categories < 15 Mins
Time 12m
Yield 1 14
Number Of Ingredients 12
Steps:
- In a small bowl, stir together the yeast, 1 tablespoon flour, 1/4 cup warm water, and pinch of sugar. Mix and let stand about 5 to 10 minutes until mixture has started to foam.
- In a large bowl, stir together 1 1/4 cups flour with salt. Add yeast mixture, olive oil, and remaining 1/2 cup warm water; stir until smooth. Add enough flour (about 1/2 cup) to make dough come away from the sides of the bowl. The dough will still be rather wet at this point.
- Remove dough from bowl. Divide in two if making two pizzas. Shape into balls and place on a board or counter. Cover with a damp cloth and allow to rise until doubled in size, about 90 minutes.
- Heat a pizza stone on the bottom rack of the oven for an hour at 500°F, or heat an unrimmed cooking sheet in a preheated oven for five minutes.
- Pat dough ball into a thin circle. If making one large pizza, sprinkle half the mozzarella over the dough, spread prosciutto over mozzarella, then layer lemon slices on top without covering the prosciutto completely. Next, add the rest of the mozzarella over the lemon, followed by all the Parmigiano. If making two smaller pizzas, divide the toppings accordingly.
- Place the pizza on the pizza stone or cooking sheet in the oven. Bake until crust is golden and slightly darkened around the edges, and cheese is bubbling, about 10 to 12 minutes. Remove the pizza from the oven.
- Scatter arugula over the top of the pizza, then drizzle with a little extra-virgin olive oil. Cut into slices and serve.
Nutrition Facts : Calories 1460.5, Fat 46.5, SaturatedFat 17.7, Cholesterol 88.5, Sodium 4212.3, Carbohydrate 205.1, Fiber 11.6, Sugar 4.3, Protein 55.3
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