produced from watermelon rind. Tonight, let the hogs go hungry!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 1 pizza |
Ingredients
- 1 tablespoon butter
- 1 skinless, boneless chicken breast, cut into bite-sized chunks
- 1 (8 ounce) container ricotta cheese
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- salt and ground black pepper to taste
- 1 (12 inch) pre-baked pizza crust
- 2 cups shredded mozzarella cheese
- ½ cup chopped fresh broccoli
- 1 (3 ounce) can sliced mushrooms, drained
Instructions
- Preheat an oven to 325 degrees F (165 degrees C).
- Melt 1 tablespoon butter in a skillet over medium heat. Cook the chicken in the butter until no longer pink and the juices run clear, 7 to 10 minutes; remove from heat and set aside.
- Combine the ricotta cheese, 1 tablespoon butter, garlic powder, oregano, salt, and pepper in a microwave-safe bowl. Heat in microwave for 1 minute; stir to combine. Spread the mixture over the pizza crust. Scatter the mozzarella cheese evenly over the pizza. Arrange the cooked chicken, broccoli, and mushrooms evenly on top of the pizza.
- Bake in the preheated oven until the cheese is melted, about 20 minutes.
Nutrition Facts
| Calories | 311 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 2 g |
| Protein | 21 g |
| Saturated Fat | 7 g |
| Sodium | 576 mg |
| Sugars | 2 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe to use up steamed leftover broccoli. I made my own pizza crust and skipped the mushrooms because my husband does not care for them. Our only complaint was that the ricotta cheese mixture was a little to much, a thinner layer of ricotta would have been better. Could also add dollops of marinara in spots throughout the pizza to add another layer of flavor. Great white broccoli pizza which we will be making again. Thank you for the wonderful recipe!
A great way to utilize leftover ricotta cheese. Our family thought that the amount of ricotta was too much and decided that we will reduce it by about half the amount next time. The combination of the broccoli, mushrooms (we sautéed our own) and chicken was delicious!
Very good and easy. Made it exactly like the recipe said to and loved it. Everyone that said it was bland must not have ever had white pizza before! It was delicious, and I’ll definitely make this again.
needs more fresh garlic in ricotta sauce
This is fast and tastes great. I left out the butter and used cooked shrimp and parm cheese for toppings. Two thumbs up!
The ricotta sauce is fabulous! I went with another reviewer and added red sauce underneath. Before cooking the chicken, I shook on some garlic powder, Italian seasonining, and Spike spice blend. I sauteed fresh sliced mushrooms and diced onions with a crushed clove of garlic. Two crushed cloves in the ricotta sauce and voila – lots of flavor! I left out the broccoli b/c I didn’t have any, but will add that next time. DH says it’s the best pizza I’ve made AND that it was better than our go-to pizza place. High praise – thank you so much!
Since I cannot eat broccoli (despite my love for it), I replaced it with sliced onion and bell peppers (green, red and yellow). It made the pizza much more colorful and tasty. This is a fantastic recipe as long as you have a really good pizza crust.
This was pretty good, but I felt like it still needed some tomato sauce. I added fresh tomatoes and basil from my garden (YUM) and it’s important to only use broccoli florets (not the stems). I’m going to add spinach next time like a previous user to make it even healther…and a thin layer of pizza sauce beneath the ricotta. The ricotta was good, I just might use less of it next time for a thin layer. The mozz. on top was yummy, and the chicken, tomato (my addition) and broccoli combo was so good. A pretty healthy pizza – I used a whole wheat crust as well. Pretty good and will review again after I make those modifications next time. 🙂
yummy and quick 🙂 used refrigerated pillsbury pizza dough, brushed with olive oil, and prebaked for 5 min to keep crust from getting soggy. baked the chicken, and used a half package of frozen spinach (thawed and squeezed) instead of broccoli. the ricotta cheese sauce was great and it all turned out delicious!
Easy to make and very delicious! yum yum yum! i used spinach instead of broccoli
Easy to make and very delicious! yum yum yum! i used spinach instead of broccoli
Easy to make but we thought it had a bland flavor. Perhaps it was because I used fat-free ricotta but overall I thought this could use more seasoning, although I’m not sure what I’d add. I used minced garlic instead of garlic powder and low fat Fleishman’s instead of real butter. I also use a homemade pizza crust instead of packaged. The white sauce mixed easily and made more than enough to spread on the crust but the end result lacked flavor.
This is really good and very rich. I probably doubled or even tripled the broccoli, but I love broccoli!
This was easy and very good. I grilled the chicken breast, which made it even better. Also, I used fresh garlic instead of powder, and added some fresh herbs. I will definately make this again. Thanks!
Very good recipe. You can mix the ricotta cheese/butter with just about any herb or spice. I used a blend of garlic powder, green peppercorns, shallots, marjoram and thyme. I also used fresh mozzarella. Use a pizza rack to avoid the crust getting soggy (the broccoli adds a bit of moisture when it thaws). Excellent recipe for a lovely weekday dinner.