Best 3 Fast And Easy Ricotta Cheese Pizza With Mushrooms Broccoli And Chicken Recipes

If you're looking for a quick and easy meal that's also packed with flavor, look no further than ricotta cheese pizza with mushrooms, broccoli, and chicken. This delicious dish can be made in just 30 minutes, and it's sure to be a hit with family and friends. The combination of creamy ricotta cheese, savory mushrooms, tender broccoli, and juicy chicken makes for a truly unforgettable pizza experience.

Let's cook with our recipes!

THE ONLY PIZZA YOU'LL EVER WANT AGAIN: CHICKEN, SUN DRIED TOMATO, BROCCOLI, RICOTTA, MOZZARELLA AND BASIL

The Only Pizza You'll Ever Want Again: Chicken, Sun Dried Tomato, Broccoli, Ricotta, Mozzarella and Basil image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 8 slices, 4 servings

Number Of Ingredients 12

Ingredients

1 (16-ounce) package pizza dough, brought to room temperature
2 teaspoons extra-virgin olive oil
2 tablespoons grated Parmigiano-Reggiano
1/3 pound broccoli from trimmed broccoli bin in produce section, 1/3 head
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves cracked garlic
1/2 pound chicken breast cut for stir fry or chicken tenders
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
10 sun dried tomatoes in oil, drained and sliced
1 cup shredded mozzarella cheese, available on dairy aisle
12 to 15 leaves fresh basil, torn or stacked and thinly sliced

Steps:

Preheat oven to 500 degrees F.
On a 12-inch nonstick pizza pan, stretch out your dough and form the pizza crust. Drizzle 2 teaspoons extra virgin olive oil on crust and spread it with a pastry brush over the dough to the edges. Sprinkle crust with 2 tablespoons grated Parmigiano-Reggiano.
In a small covered saucepan, bring 2 inches water to a boil. Separate broccoli tops into florets, discarding lower stalks or reserving for soup. Salt water and add broccoli florets. Cook covered 3 to 5 minutes. Drain broccoli and set on cutting board. Chop broccoli florets into small pieces.
Heat a small nonstick pan over medium high to high heat. Add oil, cracked garlic and chicken. Season with salt and pepper. Brown chicken breast cut for stir-fry or tenders until lightly golden all over, 3 to 5 minutes. Chop sauteed chicken and garlic on a cutting board into small pieces.
To assemble pizza, dot crust with chopped broccoli bits and cooked chopped chicken. Dot crust with spoonfuls of ricotta and spread ricotta gently with the back of your spoon. Add sliced sun-dried tomatoes, scattering them around the pizza to the edges. Complete the assembly with a thin layer of shredded mozzarella, about 1 cup. Place pizza in oven on middle rack and lower heat to 450 degrees F. Bake 12 minutes, until cheese is deep golden in color and crust is brown and crisp at the edges. Remove pizza from the oven and let stand 5 minutes. Top with lots of torn or shredded basil. Cut pizza into 8 slices using pizza wheel and serve.

BROCCOLI CHICKEN PIZZA

Broccoli Chicken Pizza image

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).

Provided by sbera007

Categories Chicken Breast

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

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)

Steps:

Preheat oven to 425 degrees Fahrenheit.
Prepare dough.
While dough is rising or sitting, steam broccoli and cook chicken with olive oil, oregano and basil to taste, until no longer pink.
Spread the dough into a prepared jelly roll pan.
Bake for about ten minutes.
Meanwhile, chop cooled chicken into small chunks and chop steamed broccoli.
Combine chicken, Ricotta cheese, broccoli, 1/2 cup Mozzarella cheese, 1/2 cup Cheddar cheese, dry mustard, and crushed red pepper.
Remove crust from oven.
Spread with ricotta mixture.
Top with remaining cheese.
Cook until cheese is browned (10 to 15 minutes).

THINNEST CRUST PIZZA WITH RICOTTA AND MUSHROOMS

Thinnest Crust Pizza with Ricotta and Mushrooms image

Asiago cheese is full flavored, so a little gives lots of taste. A sandwich wrap instead of pizza dough, when baked, gives you crunch without as many calories -- there are only 305 per serving!

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 35m

Number Of Ingredients 7

Ingredients

2 teaspoons olive oil, plus more for baking sheets
2 whole-wheat sandwich wraps (12-inch)
2 ounces Asiago cheese, shredded (1 cup)
2/3 cup part-skim ricotta
1 package (10 ounces) white mushrooms, trimmed and thinly sliced
1 small red onion, halved and thinly sliced
Coarse salt and ground pepper

Steps:

Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush 2 rimmed baking sheets with oil, or for easy cleanup, line with parchment paper then brush with oil. Place 1 wrap on each sheet; brush with 1 teaspoon oil.
Sprinkle wraps with Asiago, then dollop with ricotta. Sprinkle with mushrooms and onion; season with salt and pepper.
Bake pizzas until crust is crisp and very brown all over, 20 to 25 minutes, rotating sheets from top to bottom and front to back twice during baking. Cut in half with a pizza cutter or knife; serve one half per person.

Nutrition Facts : Calories 305 g, Fat 14 g, Fiber 4 g, Protein 14 g, SaturatedFat 6 g

Tips:

For a crispy pizza crust, preheat your oven to the highest temperature it can go, typically around 500°F (260°C). A hot oven will help create a crispy crust in a short amount of time.
Use a pizza stone or baking sheet to bake your pizza. This will help conduct heat evenly and prevent the crust from becoming soggy.
If you don't have a pizza stone or baking sheet, you can also use a greased baking pan. However, the crust may not be as crispy.
Don't overload your pizza with toppings. Too many toppings can make the pizza soggy and difficult to cook.
Use fresh, high-quality ingredients for the best flavor.
If you're using pre-made pizza dough, let it come to room temperature before using it. This will make it easier to work with.
If you're making your own pizza dough, be sure to knead it well. This will help develop the gluten and make the dough elastic.
Let the pizza cool for a few minutes before slicing it. This will help prevent the toppings from sliding off.

Conclusion:

Ricotta cheese pizza with mushrooms, broccoli, and chicken is a delicious and easy-to-make meal. It's perfect for a quick lunch or dinner. With a crispy crust, flavorful toppings, and a creamy ricotta cheese sauce, this pizza is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this ricotta cheese pizza a try. You won't be disappointed!