Broccoli And Ricotta Pizza

Name: Broccoli And Ricotta Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tbsp. olive oil; 3/4 lb. broccoli, chopped; 1/4 c. water; 2/3 c. Ricotta cheese; 1 large egg; 2 large garlic cloves; 1/4 tsp. salt; 2/3 c. grated Parmesan cheese; cornmeal for sprinkling on pan; 1 pizza dough

Eats Now Editorial Team · 514 kcal · General

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Broccoli And Ricotta Pizza – a delicious recipe with olive oil, broccoli, water, Ricotta cheese, egg, garlic. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

4 Tbsp. olive oil
3/4 lb. broccoli, chopped
1/4 c. water
2/3 c. Ricotta cheese
1 large egg
2 large garlic cloves
1/4 tsp. salt
2/3 c. grated Parmesan cheese
cornmeal for sprinkling on pan
1 pizza dough

1
In large heavy skillet, heat 2 tablespoons oil over moderately high heat until it is hot but not smoking and saute the broccoli, stirring for 1 minute or until bright green and coated well with hot oil.
2
Add water, cook the broccoli, covered, for 3 minutes, or until crisp-tender and let stand, uncovered, off the heat.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 Tbsp. olive oil, 3/4 lb. broccoli, chopped, 1/4 c. water, 2/3 c. Ricotta cheese, and more.

Yes, Broccoli And Ricotta Pizza falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
514 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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