At Home with GCH: Meatless Mondays – Broccoli & Garlic White Pizza

Here on our At Home with GCH blog, Mondays are always focused on healthy but oh-so-yummy! recipes.  This month we are spotlighting vegetarian dishes.  Each Monday will actually be a Meatless Monday!

One of my favorite veggies is BROCCOLI!  What is your favorite way of preparing broccoli?  Mine is simply steaming it!  A pinch of salt and a grind or two of pepper…yummy!  I have been known to forsake utensils and use my fingers to eat it, too. 

This week’s recipe is for Broccoli-Garlic White Pizza…ever had it?  Oh, I do l-o-v-e  a yummy, tomato-y, cheesy traditional pizza—but—equally love pizza of this genre!  This recipe fits our healthy but oh so yummy! category because 1) it has lots of healthy, no fat, few caloried, full of nutrition broccoli, 2) there is a tiny bit of olive oil on it, and 3) the calories contributed by the cheeses total approximately 850 for the whole pie!  Now divide that by the 3-4 servings this pizza offers, and you’ve got healthy…check!  Yummy…check!

Also you will see that I don’t make my own dough…I stop by my favorite pizza shop and purchase 1 pound of their dough!  (I already know how good it is!)  And it only costs me…$1.  Here’s my only suggestion for baking your pizza: use a pizza stone.  They are relatively inexpensive ($8-15 range, I would say) and can be bought in just about any big box store or kitchen goods store.  Mine came from Pampered Chef.  If not using a pizza stone, you will need a round pizza pan, or a large enough baking sheet to handle the size of your crust.

OK!  Here we go!  Pizza Pizza!

Broccoli -Garlic White Pizza (serves 3-4)

1 (1#) package of pizza dough
2-3 tablespoons of flour to handle the dough
2-3 tablespoons of cornmeal
2 heads (no stems) of broccoli, chopped into florets (about 3 cups)
3+ tablespoons chopped garlic (I use the jarred variety)
15 ounce container of part-skim Ricotta cheese, let come to room temp
1+1/2 cup shredded cheese (Mozzarella, Provolone, Monterey jack—or a mixture)
3 tablespoons freshly grated Parmesan
1 tablespoon olive oil
salt, freshly ground pepper, to taste
Crushed red pepper flakes (optional)

Choose the pizza dough of your preference.  If making from scratch…you better get going! If  purchased from your local pizza shop, you are set to go!

If using a pizza stone, get it into the oven so that it can heat up!

Preheat the oven to 500.

Heat 2-3 cups water in a medium saucepan to boiling.  While the water is coming to a boil, fill a medium-sized mixing bowl with very cold water and a few ice cubes; set aside.  When the water in the saucepan comes to a boil, add the broccoli florets.  Cook for just 3-4 minutes, no longer; watch carefully. When the broccoli is ready, it will still be bright green and still crisp. It is better for it to be undercooked than overcooked. Remove from the heat and drain. Then immediately place the cooked broccoli into the ice water to stop the cooking process; then drain again. Blot the broccoli with a couple of paper towels. You don’t want to add wet broccoli onto your pizza crust!  Extra moisture = soggy crust!

When you are ready to shape the dough, put a couple of tablespoons of flour onto a large cutting board (or your scrupulously clean countertop). Coat the dough ball with flour all around. Flatten the ball into a disc. Then with your fingertips, work your way around the edges, stretching it all out as you go. You can also put your fist in the middle of the growing circle and raise it off of the board, letting the sides stretch down. Then work your fingers around the edge of the circle one more time.  I find it easier (safer) to keep my dough flat and just keep working it.*

When your crust is ready, sprinkle a little cornmeal onto a large cookie sheet.  You will use this to transfer the pizza onto the VERY HOT pizza stone.  Carefully slide the formed pizza crust onto the cookie sheet.

Spread the olive oil all over the pizza crust, even onto the rim.  Use just the 1 tablespoon; remember, extra moisture = soggy crust!

Add the ricotta onto the crust and using the back of a spoon, spread the ricotta evenly over the pizza. Then sprinkle the garlic all around.  Arrange the broccoli pieces over the surface evenly. Sprinkle with the Mozzarella and Parmesan. Season with salt and pepper.

Bake 10-15 minutes. Watch carefully. If the cheese starts to brown too quickly (before the crust has had a chance to brown), reduce the heat to 475 or so. When the cheese and the crust are just starting to brown, remove from the oven and let cool for 2 minutes. Then slice and serve immediately.

Another veggie topping we like on a white pizza is Caramelized Onions and Mushrooms.

Easy-peasy!

2 tablespoons olive oil
½ good sized onion, sliced thinly
6-7 medium to large Baby Bella mushrooms, cleaned and sliced

Place a medium-sized saute pan on medium heat; add olive oil. Add onions and mushrooms to pan, and cook until they are lightly caramelized, approximately 6-8 minutes.  Remove from heat; allow to cool slightly.

Then proceed with the above recipe adding the onion/mushroom mixture in place of the broccoli.  That’s all!

*There are lots of videos that you can watch to give you tons of tips and tricks how-to make a perfect pizza crust…check ‘em out!

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God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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If you would like to send a personal message to Coleen concerning this series,
you may email her at: Coleen@girlfriendscoffeehour.com, or leave a comment below.

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