Cast-Iron Broccoli and Ricotta Pizza

 

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Lightly coat a large bowl with cooking spray and place the dough in the bowl. Cover with plastic wrap and set aside in a warm place until the dough has doubled, 1–1 1/2 hours, depending on the ambient temperature. Cast-Iron Broccoli and Ricotta Pizza. blog.myfitnesspal.com lofsti. Cook mainly from reduced calorie healthy recipes/books and authors or adapt recipes to become less calorie, (IE: more veggies, lean protein, then carbs and fats) and also convert to a vegetarian recipe at times. Like lots of flavor from herbs and spices rather then fat and carbs.

JerseyJoe Fitness Workout Encyclopedia JerseyJoe Challenge Contact Me JerseyJoe Challenge Contact Me. This white pizza features three kinds of cheese-ricotta, Parmesan and sharp Cheddar-and chopped broccoli. Try other vegetables instead of-or in place of some of-the broccoli if you wish. No time to make homemade dough? Look for whole-wheat pizza-dough.

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. Stretch pizza dough into a round disc on a floured surface. Brush 1 tablespoon olive oil over dough.

Sprinkle minced garlic, garlic powder, onion powder, salt, and pepper on top. Step 3. Cover dough with Italian cheese blend and dollops of ricotta. Scatter broccoli.

Place a pizza stone or upside-down baking sheet on the rack and preheat to 500 degrees F. Cover another upside-down baking sheet with parchment paper and brush with 2 tablespoons olive oil. While pasta is cooking, combine ricotta, Parmesan, lemon zest and thyme in a medium bowl. Warm oil in a large skillet over medium-high heat. Add garlic and sauté until fragrant, about 30 seconds.

Stir in broccoli, season with salt and pepper, and cook, stirring occasionally, until heated through, about 1 minute longer. Preheat oven to 425 degrees. Roll out dough. Coat pizza pan with the olive oil and spread out rolled dough evenly to all edges of pan. Sprinkle with grated parmesan cheese.

Top with sliced provolone then place broccoli florets (already steamed per broccoli wokly package. 1 bunch broccoli rabe, stems peeled, coarsely chopped (about 1 pound) ½ teaspoon kosher salt. RICOTTA AND LEEKS: 3 tablespoons extra-virgin olive.

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Spread the sauce over the pizza crust, top with the broccoli and mushrooms, top with a little more sauce if you like, and bake as directed above.

“The Doctor's Diet Cookbook: Tasty Meals for a Lifetime of Vibrant Health and Weight Loss Maintenance” by Travis Stork, Leda Scheintaub
from The Doctor’s Diet Cookbook: Tasty Meals for a Lifetime of Vibrant Health and Weight Loss Maintenance
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Our starting point for this recipe was a filling of spinach with ricotta and feta cheeses.

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Start with a whole—wheat crust (you can get them at nearly any grocery store) and spread tomato sauce (or a white sauce or pesto, if you want to get really creative) over the crust with the back of a spoon.

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After cooking the dough on one side, we flipped the crusts and topped them with mozzarella, Parmesan, and tomato sauce.

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Return the oven heat to 350°F. In a medium bowl, whisk together the ricotta, mozzarella, Parmesan, basil, egg, garlic, salt, and pepper until well combined.

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Spread ¹∕ cup CLASSIC BASIL PESTO onto partially baked crust in step 8, then sprinkle with mozzarella, followed by 1 cup shredded provolone cheese, ¹∕ cup crumbled blue cheese, and Parmesan.

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Without a wood-burning forno (oven) you will not be able to match these traditional pizzas, but keep it simple and you’ll get great results.

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Homemade pizza turns out exceptionally well when you use a cast-iron pizza pan or pizza stone.

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Its basic form is alla napolitana, with a fairly thin crust spread with olive oil under some mozzarella cheese, pieces of tomato, and one or two herbs, perhaps oregano and basil.

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Spread the broccoli over the onion and spinach mixture in the 1⁄4 cup nonfat ricotta cheese sauté pan.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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56 comments

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  • Q: Didn’t Babish just make a video about pan pizza? Are you just copying him?
    A: He sure did, and it was great, as usual! https://youtu.be/J_3v7DEkjsk But that’s just a coincidence. Now that I have sponsors, all my stuff has to be scheduled several weeks out; I’ve had this on the books for a while. My recipe is also very different from his, and I’m sure he’d be the first to tell you that none of us “own” something so basic as pan pizza.

    Q: What do you mean it’s safe for me to broil this in a non-stick pan?
    A: According to my infrared thermometer tests, the exposed rim of my pan only hit about 350 F under the broiler before the pizza was done. Nonstick pans don’t start breaking down until at least 570 F. In a test, it took my pan 20 minutes to get that hot directly under the broiler, totally empty. Again, you’ll get a deep-dive on Teflon safety in Monday’s vid.

    Q: Did you accidentally release this video early?
    A: I always upload my videos a couple days early as unlisted, because I need to send them to experts for fact-checking, and to sponsors for approval. Apparently there is a bug in YouTube’s system, where if you assign an unlisted video to a public playlist, it will be listed via that playlist, so at least 50 people were able to watch this one early as a result. Won’t make that mistake again!

    Q: Can I get one of those vintage restored cast iron pans your friend gave you?
    A: Absolutely! David sells them: https://www.instagram.com/whatsuphomerskillet/

  • Yes you have to put a little bit of oil in the pan so the dough doesn’t stick to it. You should try my breakfast pizza recipe on my channel! It’s in my pizza recipe playlist.

  • So I tried this recipe today. I had no idea that you could get such a professional, restaurant grade pizza with this little effort.

    My own tip is to add some rosemary to add some aromatic hints to it.

    Amazing recipe.

  • teflon starts offgassing at around 200C and is dangerous to birds at around 210C so it should be perfectly safe below 390F.

     I know about this because I have a 3D printer with a bowden tube that goes right up to the nozzle. The bowden tube being PTFE (teflon) which is pretty annoying since it means I can’t safely print higher temperature materials like nylons.

  • Adam, thanks for your recipes and advises!! We could make NY Style Pizza with 100% of success!! About to transfer to the iron into the oven, we used the baking paper. It was easy to transfer and no corn powder. I will try use the pan now!!

  • Okay, I don’t know if you have a video on this, but an important question for those of us who live alone: what do you do with the rest of the can of tomato? The broader question: how to store leftover ingredients that will realistically take a few months for us to use? I mean I get that you freeze it (probably) but then there’s questions like: how long does it last? How do we know if it’s bad? What is and isn’t safe to put it in?

  • Thank you so much Adam for sharing this recipe. We tried 2 pizzas using your recipe in Cast Iron pans with your techniques, and we got excellent crusty pizzas, made for the first time. Thanks once again ����������

  • Bro tbh I understand y u season the pan for this one, it makes the crust taster really good plus the cheese has enough cheese for the rest of the pizza

  • Thanks for this! It makes perfect sense to me. I do a lot of baking (I make turtles and Buckeyes which I used to sell by the box fulls) and cooking, from scratch, and have been looking for a good homemade pan pizza recipe. Everything I make is better than I can buy from any restaurant or bakery. How do I know this? Because my customers (when I sell them), friends, family and church socials tell me it’s the best they’ve ever eaten. My mom was an outstanding baker, she began at the age of 13 after her mother died from cancer, doing the cooking and baking for a family of 10. I get my talent from watching her over many years. Making delicious foods, baked goods and deserts from scratch is becoming a lost art. When someone tastes my homemade goods for the first time I loved the look on their face! That’s my reward! No extra additives or fillers, no mass production line. It’s not that hard, but you do have to have a passion for making something the best it can be, and the patience to do it.

  • Just made this for the first time. I’ve been going through all styles of pizza during the pandemic, and this one was easily the most popular. The seasoned pan was clutch. Thanks for the recipe!

  • Aw man, this takes an oven ☹️
    Here I was getting excited thinking that I could make this while camping using my stove and cast iron skillet.

  • I’ve always got sourdough starter on hand nowadays. Got any advise for subbing out the yeast with starter/making sourdough crust? Seems easy enough since you suggest proofing it in the fridge for days, but I’ve no idea the quantities to try.

  • The main thing i learned in this was that white pizza isnt normally supposed to have alfredo sauce on it….i guess ive been doing it right all this time.

  • I am desperately trying to look through your videos for anything lacto-vegetarian (no eggs, nothing non-vegetarian, dairy products will do) and this is one of the few videos that I think I can pull off with the right ingredients!

  • Great you put the recipe, and the music is so nice. Wish I new what song it was. Thank you for the video and……music. I am Italian. Rob

  • I like a lot of his videos and ideas, but strongly disagree with a critical point hear. He says there is no rush to get it out of the pan. Not true in my experience. If you let it sit in the pan after taking it out of the oven, the crust will get softer! If you take it out of the pan and place it on a wire rake, the heat will release better, leaving you with the crispier crust!

  • 4:30 “my tiny city”? Macon has a population of over 153,000 people! Not NYC but that’s still a pretty big city. I grew up in Washington and our capital has about 55,000 people.

  • I’m not against pepper on pizza but I know a LOT of people are and I love that it’s the ONE topping you can get behind lmao. Just tried this last night. Fantastic! Thanks for another addition to the list of things I do with my cast iron ��

  • the pizza turned good. The bottom on the pizza was nicely browned. I baked at 475 instead of the broiler for about 9 minutes. Wish I had left in the oven for 10 minutes instead of 9.

  • it doesn’t matter how you cook with teflon pans, they have been proven to link to many forms of cancer beyond a shadow of a doubt, even just mixing cold food on it regularly and consuming it was shown to produce several types of G.I. cancers

  • Q: Why did you use your stone when you just made a video about how pizza steels are better? https://youtu.be/UWVEgoEGnkY
    A: Fair question. You’ll note that I made this white pizza twice in the previous video — once on the stone and once on the steel. You’ll also note that when I made it on the steel, the pizza stuck really badly to the peel and it came out amoeba-shaped in the end. So, that’s why the footage I used for this video was of the pizza I cooked on the stone! It came out nicer! Also, good stones still work great!

    Q: Can you make extra sauce and reheat it later?
    A: In my experience, this sauce is TERRIBLE reheated. It breaks instantaneously. I make it fresh every time. Maybe if you stabilized it with some cornstarch or sodium citrate you could save some for later.

    Q: You really can’t find whole milk, low moisture mozz where you live?
    A: I think this is a rarer product than many people seem to realize. People have sent me links to a cheese at wal-mart, and it’s not actually low moisture. It’s just medium moisture. Cheeses sold as “low moisture” have been dried using a high heat drying process that causes additional fermentation and intensifies the flavor. Low moisture, part skim mozz is really common in U.S. grocery stores, but the full-fat version is harder to come by. I live in a small, poor city in the deep south. We just have normal grocery stores down here. Maybe in your city you can get it.

    Q: Are heavy cream and double cream really the same thing?
    A: Well, not quite. As i understand it, double cream has a fat percentage somewhere in the 40s, and heavy cream usually in the 30s. But they’re the most analogous products, as far as I know. I don’t think the percentage really matters much for this recipe. I even made it with half and half once, and it was still good. The cheese is really what’s doing the thickening, not the fat.

    Q: Why are you warning us against eating too much Alfredo sauce?
    A: Extremely high-fat foods send me straight to the bathroom. You?

    Q: Is that really Alfredo sauce?
    A: In the U.S., yes, this what most people call Alfredo sauce. Some people use milk instead of cream, some people use more butter. But that is Italian-American Alfredo sauce. In Italy, Alfredo sauce involves pasta water and perhaps no dairy at all, other than the butter. I’m Italian-American. That is the perspective of this channel.

  • When I was shopping at walmart, I found a bag of shredded whole milk mozz cheese. It was very easy and so is the part skim kind. ���� I love both kinds.

  • Is using garlic powder instead of sliced garlic ok? i HATE the taste of solid garlic chunks when i order a white pizza. How much garlic powder should I use?

  • It’s so interesting, seeing other. Cultures in action. Where I’m from white pizzas are almost exclusively made with creme fraiche among other things.

  • For what it is worth, heavy cream in the US doesn’t have the same fa content as double cream in the UK. They are not completely equivalent:-)

  • I am From India and I will love if Adam Ragusea will try this recipe.. please sir I am your fan…please mention me also….please please…I am a big fan of yours and you are a big inspiration for me
    https://youtu.be/aqWKQneH84s

  • “Don’t make fun of me, it’s called being resourceful!”
    I feel you bro. I got your back!
    Good quality cheese sticks are my secret weapon! I’ve used them (I believe the same exact brand/type you do) for mini pizzas, calzones and especially my favorite… home made cheese sticks! Bread them up, fry them. So good!
    One of my secrets is to cut them into quarters lengthwise and tuck them into pizza crust to make cheese crust pizza. It’s so much easier that shredded cheese and it holds its shape and it easy to tuck and wrap into the crust.
    Another cool cheese stick recipe is calzone sticks. Cut the cheese sticks in half, lay out some ovals of pizza dough scraps, lay the stick lengthwise (the oval keeps the bulk down when wrapping.) add some ricotta and a few “toppings” like pepperoni and roll it up and fry that bad boy. You can skewer them and make calzone dogs… get creative!

    Cheese sticks are amazing. More people should experiment with them. The good brand yellow/motz twist is one of my favorite snacks, got em in my fridge right now. I might eat one after I click send. Haha

    Adam, you should do a video on the culinary potential of cheese sticks! I was inspired by Alton Brown to see uses for things beyond their intent. To experiment and have fun with food and try new things. You remind me of him in the best possible way!

  • The best pizza I’ve ever had is a white pizza where the sauce base is just creme fraiche. With a “healthy” amount of mozzarella, parmesan and blue cheese, topped with serrano ham, caramelized onions and ruccola and a drizzle of honey

  • I know this is gonna sound kinda dumb, but in the video, He uses what he refers to as “heavy cream” or “double cream”. Where I live this equates to really thick, dense cream really different from the one he used in the video, which kinda looks like Milk.
    I’ve made the sauce a couple of times with my locally available “heavy cream” and it always ends up too goopy and thick, which really fucks up the texture. Any tips on what kind of dairy product should I be using instead?

  • I think each of these doughs can be used for 2 pizzas if you stretch them thinly which also makes it crispier and gives you more pizza

  • a pleasure to see some good cooking alongside with a relaxing guitar tune rather than the usual jangles most channels use as background music

  • I don’t know of this will be a good recipe for me. I definitely don’t want the tomato recipes. But as you said, this is an alfredo sauce? I’ve accidentally ordered that on my pizza at domino’s, amd regretted it.

  • When he chopped up the rosemary on the cutting board I thought he was going to place the pizza on top so it would infuse flavour into the bottom crust ��

  • A white pie done right is absolutely fantastic. I part with Adam here and think you should just SKIP the white sauce altogether. I also think ricotta is gorgeous on white pies. It’s mostly about texture, but it does have a mild flavor. And that’s the point; a white pie should be LIGHT! Alfredo is NOT light, and that’s why I don’t think it belongs on a white pie. Ricotta, fresh mozz, garlic, chili flakes, basil, maybe some olive oil. That’s all it needs.

  • Three things:
    1. This makes awesome pizza, super glad I found this video
    2. The recipe link online doesn’t have cooking instructions!! Dear god, I had to rewatch the video just to find out what oven temp to use, which is only in a little bubble at the 9 minute mark
    3. You can’t fast forward the video on your website. I had to reopen YouTube and find the video just to find the oven temp because your website won’t let me do it

  • Artichoke basilles in nyc does something similar I think. Their white pizza is their original and I always thought it tasted like Alfredo pizza

  • I love that this dude is as analytical as i am!!!! My wife says I over think things i tell her good thing I didn’t over think marrying you! LoL no but seriously “A WISE MAN KNOWS THAT HE KNOWS NOTHING! SOCRATES!

  • Cheers, the bread taste good i loved the recipe! But i made one mistake, i put hot water on 160 mil so the yeast didnt activate.. Well its my first time baking and making pizza cheers!

  • I’m probably not gonna use this recipe anytime soon but I just wanna say I’m seriously a fan of your channel, I think you’re amazing and* super entertaining.
    Thank you (:

  • Awesome! Have you tired semolina flour on your peel? Looks just like the corn meal just tastes more… Italian. You say you don’t like the corn meal. Go real!

  • My favorite pizza place made one of my favorite pizzas which also had Romano and Mozzarella cheese. Would they be placed on top of the Ricotta or mixed in with it?

  • Nice. I will try this when I make a white pie.

    As an aside, seems I’m actually a bit fortunate when it comes to pizza cheese. Our local big box actually carries store-brand low moisture whole milk mozzarella. Definitely makes a difference.

  • Yayyyyyy…i had made pizza doug with your recipe…it’s sooo yummy….even there wss little accident whereas i put yeast into flour straight but it was ok….thanks ��

  • Cast Irons are the easiest things to clean after use. You heat it on high and hit it with water and deglaze it. It’s clean right then and there

  • Great recipe for pizza dough
    Made it at least 4 times and it turn out a success
    Some of the times it needed a little more water though

  • Cool recipe going to try to make white pizza on my pizza stone soon but going to use spinach onion garlic and artichoke and feta cheese

  • I was thinking of making a white sauce with ricotta and have been looking for one thinking I had to cook it on the stove with a roux. I didn’t realize this was an option. A white pizza with spinach tomatoes and feta is my absolute favorite. Thanks for sharing.

  • The music! Multiple Pizza’s. Solid ingredients! 9.5/10 This will be perfect on my date. And that don’t mean by myself! Lol. If it was, I wouldn’t look so cute eating it! I’m upset now thinking about not being able to scarf the entire thing myself! haha.

  • was carla really talking about the dough. When she said i dont want to be forced. Its something that all indian kids want to secretly tell their parents.

  • “Dollop sauce, not everywhere”I don’t think we like the same levels of sauce…I’m all about the sauce!
    “No pineapples!”We’re no longer pizza buddies, Carla. Pineapples 100%!!!

  • “Don’t put pineapple on the pizza.. only a monster would do that”… hmmm… should I ( the monster) raise my hand now… or just keep that guilty little secret to myself…? (possibly too late) ; ]

  • I really like your videos. I think I’m one of your biggest fans. But I can’t make most of your food b/c they are too unhealthy for my diet. Please make more healthy foods like vegetable soup! Thank you!

  • I’ll put my idea in the comments. Dont profit of it, if so at least credit me.

    Topings: roast some bell peppers, get tiny char marks on it. In the same pan soft crisp some bacon and let the flavors know each other.

    Do a little fresh not-so-chopped cilantro after baking, sprinkle it, cut it. Delicious

  • Look. All I’m gonna say is that the best pizza I personally ever experienced was a Hawaiian style one; it featured pineapple, Canadian bacon, and BBQ sauce instead of tomato. If you haven’t tried that particular combination before then…I mean, you’re just doing yourself a disservice.

  • Ugh, the recipe has measurement by volume. How could you guys of all people miss this? Measurement by weight people, how hard is that? Was so hyped to make this now it’s a pass.

  • I have not seen a sheet pan in any store rated higher than 450f temp, which is my sheet pan Max temp. Is the worst that could happen is my sheet pan gets a little warped or can I just cook this at 450 or 425?

    I used a little less than 2tsp of ady and my dough doubled in the first hour in the fridge. Making this tomorrow.