Broccoli Pizza

Name: Broccoli Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. fresh broccoli; 3 Tbsp. olive oil; 3 cloves fresh garlic; 1/2 lb. American cheese; 1/2 lb. Muenster cheese; 8 oz. shredded Mozzarella; 1/4 tsp. salt; 1/8 tsp. pepper; 1 tsp. oregano; 1 large Boboli

Eats Now Editorial Team · 802 kcal · General

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Broccoli Pizza – a delicious recipe with fresh broccoli, olive oil, garlic, American cheese, Muenster cheese, shredded Mozzarella. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

4 c. fresh broccoli
3 Tbsp. olive oil
3 cloves fresh garlic
1/2 lb. American cheese
1/2 lb. Muenster cheese
8 oz. shredded Mozzarella
1/4 tsp. salt
1/8 tsp. pepper
1 tsp. oregano
1 large Boboli

1
Rub Boboli with a little olive oil.
2
Take fresh broccoli and saute in olive oil with fresh garlic, salt, pepper and oregano for about 7 minutes.
3
Layer Muenster cheese on Boboli, then layer fresh broccoli, then add Mozzarella cheese and finish with American cheese on top.
4
Bake at 425u00b0 for 10 to 15 minutes.
5
Place directly on oven rack.

802

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 c. fresh broccoli, 3 Tbsp. olive oil, 3 cloves fresh garlic, 1/2 lb. American cheese, and more.

Yes, Broccoli 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
802 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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