Artisan Broccoli Pizza is my healthier version of pizza, and not only comforting but incredibly delicious too. To be quite honest pizza sauce and I am not on a good term at all.

Anyhow, any other pizza would give me heartburn. I just feel really sick after I eat a slice of pizza.

So, lately, I am trying to ditch the sauce and use only cheese instead as a base. Oh, and yes, my kids love this pizza with broccoli so I am hoping yours will like this fun and delicious idea too.

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Today is much warmer than the previous few days, but it is rainy and gloomy January day.

Usually, on a day like this I make a huge pot of homemade slow-cooked stew, but just like last week I decided to make this delicious pizza that my family flipped head over heels for it.

After testing a few times, I am confident to share with you guys. Give it a try for your next dinner pizza night!

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Yield: 4-6 SERVINGS

Artisan Broccoli Pizza

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Prep Time 10 minutes

BAKE TIME 15 minutes

DOUGH PREP 1 hour

Total Time 1 hour 25 minutes

Ingredients

• 3 cups Bread Flour or all-purpose flour + more if needed for dusting
• 1 1/2 tsp. salt
• 1/2 tsp. sugar
• 2 tsp. instant yeast
• 3 Tbsp olive oil
• 1 1/4 cups water, warm to the touch *more if needed
• Topping for 1 pizza crust:
• 6 slices Muenster Cheese,
• 4 slices Cheddar Cheese
• 1 cup Fresh Broccoli Florets, blanched
• Handful Olives, sliced /any on hand
• 5 mushrooms, sliced
• 1/2 Red Onion, sliced into thin rings
• Mild Cheddar Cheese, shredded
• Garlic and Herb Seasoning, optional

Instructions

1. In a bowl, combine bread flour, sugar, yeast, and salt. Mix with a preferably large wooden spoon.
2. Add at first 1 cup of water and 2 Tbs. of oil, mix with the spoon, then starts kneading with your hand, adding the rest of the water; knead until the dough forms into a ball/If the dough is sticky, add additional flour but if the dough is too dry, add additional water, a tablespoon at a time. Knead well, for about 15 minutes. The dough should be elastic, and just a little bit sticky. 
3. Oil/grease clean large and deep bowl with remaining tablespoon oil and transfer the dough. Knead in that bowl few times, then cover with plastic wrap, and take a clean large kitchen towel and place in the bowl. Place the bowl in the warmer area, such as in the turned off the oven or on top of the stove/away from windows. Let it double in size -it will take about 50-60 minutes. *Also, after it rises, it can be in the fridge for up to 36 hours. The dough is going to be even better. 
4. After it doubles in size, knead and cut the dough into two or three balls, depending how large or thick/thin you would like your pizza crust to be (With this much dough you can make 2 large pizzas, but you could make 3 thin medium size pizzas) 
5. Preheat the oven at 400F, and with extra flour dust the working area, knead one of the dough balls and take a rolling pin and roll the thickness that you desire. Place it on the lightly greased baking sheet, and with hands spread the dough to the end of the baking sheet. Remember that dough will rise a bit more while baking. Take a fork and punch on top of the dough. Bake for 10 minutes in the preheated oven or until it gets light golden color. 
6. Wash cut only the florets of the broccoli. Blanch broccoli florets with a pinch of salt, drain, leaving broccoli in the colander, then wash under cold water to shock broccoli, and stop cooking process. Leave it in the colander so they can dry, but you can take a paper towel and just slightly dry them too. Prepare the rest of the ingredients for the pizza topping. 
7. Take the pizza crust out and place the cheese on top of the crust and add the rest of the ingredients equally all over the pizza crust. Toss cheddar cheese the last all over the pizza, and you can add more or less.
8. Bake for 12 more minutes in preheated oven (400F) or until the cheese is melted and crust develops darker color. 
9. Let it cool down for about 3 minutes before cutting and serving pizza. You can also sprinkle with garlic and herbs, seasoning before cutting. Gives a wonderful flavor. Serve it with salad blend on the side -tossed with lemon juice, olive oil and a few pinches of salt.

Notes

• You may use mozzarella or provolone instead of the Muenster Cheese. I love the taste of Muenster. It is also lower in calorie comparing to Mozzarella and goes wonderfully with this topping combo.

• Unused pizza dough can be placed in a tight Ziploc bag and in the fridge for up to 3 days, just take it out of the fridge 20 minutes before if you are going to make anything. You can make Calzone, flatbread with it too.

• Flour is NO-SODIUM flour! You got to look at the back label and see before you start baking with it.

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How’s the weather? Are you covered with a white blanket or it’s getting warmer? We had here last week brrr weather, but this week it’s actually pretty manageable, and in upper 50’s to lower 60’s. Not bad, eh?
I hope everybody is alright from a recent stomach virus that is going around, at least around here. We were all sick and still recovering from it… and let me just say “it ain’t pretty” but knock on the wood, it’s getting better!

So let me skip that part and start talking about my fab romantic dinner…

One of my favorite easy dinners is this quick marinated, then sautéed beef with red onions over creamy and delicious polenta. It is a perfect balance of flavors and warms your heart with every bite you take.
Sometimes I would marinate Calf’s liver or Pork Tenderloins, but most of the time I used beef because it has given so many compliments to the polenta. The taste is just phenomenal! There is rosemary, sage, garlic and sliced onions with a splash of beef stock which gives you an amazing aroma to start with.

As the cold weather still creeps in, besides soups and stews this is the way to warm yourself up, and like I said it is quick that your dinner will be on the table in less than 45 minutes. Easy peasy -especially after a hard day of work you deserve quick but homey and comforting meals like this. My romantic dinner is over… and we didn’t mind extra garlic nor onion, after all, 14 years of marriage do that to you! 😀

Let me tell you a few things about already well-known Stromboli. Stromboli is a big roll filled with various cheeses, Italian meats, capicola, and bresaola or vegetables.

The dough traditionally used is Italian bread dough. I used my homemade pizza dough, and it was so good.

Why did I crossed two countries and put them into one dish? Well, the answer is quite simple, because I loved chef Michael Symon’s Greek Chicken.

Did I try to do it but without grilling and with chicken breasts? Yes, I did, but I loved it grilled even more.

All I can tell you that this chicken rocked my world. I added in my bun with a drizzle of hot sauce, placed it on my salad, mixed it with my garlic-olive oil pasta and it was really good!

This is one more way how to use this delicious marinated chicken. So for this stromboli, I used chicken breast and grilled it. It was incredibly delicious.

Update: I wanted to update this recipe for a while now. Test it again and re-shoot it. I just loved it so much that I went for it.

My family doesn’t like mushrooms as much as I do so they set that off a bit, however, the taste was absolutely incredible. I really want you guys to try this one because it will go on your weekly rotation.

You can really fill it with whatever you want. Mushrooms are an amazing replacement for meat so if you are a veg person then by all means use veggies.

When I am creating recipes I am looking at ways to make them versatile so everyone could enjoy them.

I am not vegetarian, or vegan, I love everything so we tried making it different ways and taste testing. After all, that’s what’s recipe developer. I don’t like dumping a recipe on you without testing.

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The first time I only used provolone cheese, however, after testing it, I feel like a combination of smoked provolone, mozzarella, and a bit of authentic feta makes a huge difference.

Obviously, I don’t eat regular gluten things dishes like pasta, pizza, or anything with dough, anymore, or at least not like I used to, but it was a pleasure retesting this recipe and bring back the memories of when I first made it.

If you by any chance make my Stromboli with Greek Inspired Chicken tag me on INSTAGRAM @sandraseasycooking using hashtag #sandraseasycooking. I would love to see your tasty creations. Thank you so much for your love and support. <3

Recipes you might like:

PHYLLO TRIANGLES STUFFED WITH CHEESE

HEIRLOOM TOMATO FETA SALAD

COLORFUL PASTA SALAD WITH ITALIAN DRESSING

PEPPERONI AND BURRATA PIZZA WITH PESTO

SUPREME BREAD PIZZA

Yield: 4

Stromboli with Greek Inspired Chicken

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Greek Chicken Stromboli

Prep Time 15 minutes

Cook Time 40 minutes

Additional Time 1 hour

Total Time 1 hour 55 minutes

Ingredients

Dough:

• 3 cups all-purpose flour
• 1/2 tsp. Salt
• 1 tsp. Sugar
• 1 tsp. dry yeast
• 8 oz Lukewarm water
• 1/2 tsp. Oil
• *You can use store-bought pizza dough

Chicken:

• 2 chicken breast pieces (defrosted, if frozen)
• 3 Tbs. olive oil
• 1 tbsp. chopped mint
• 1 tsp. dry Oregano
• Lemon zest
• Lemon juice from 1/2 of the lemon
• 1/2 tsp. Salt
• 1/2 tsp. Ground Black Pepper
• 2 garlic cloves minced

Filling Per Roll:

• 2 slices provolone cheese
• 2 slices mozzarella
• **Cooked/grilled Marinated Chicken
• 1/4 onion minced or 1/4 tsp. onion powder
• 3 mushrooms sliced and cooked, or use one from jar/can
• 1-2 tbsp feta cheese (sheep milk)
• 3-4 olives, sliced, large

Topping:

• 1 Tbsp. Olive oil + unsalted butter
• 1 teaspoon garlic powder
• 1 teaspoon rosemary, optional, you may use parsley as well

Instructions

1. In a large bowl put everything together for the pizza dough, mix and pour the water slowly while mixing it with a wooden spoon (or similar).
2. Knead it with your hands for minutes until you form a ball. Add oil and spread it all over the dough.
3. Cover and let it rise a room temperature for 30-45 minutes.

Chicken:

1. In a large Ziploc bag or a bowl put all the ingredients for the chicken. Add chicken to the marinade and let the chicken marinate for 20 minutes.
2. Take it out of the bag or bowl and cook/ fry on just a bit of oil until done.
3. You might want to add onions and mushrooms with the chicken once it's almost done cooking.
4. Let the chicken and mushrooms rest for the next 10 minutes on the plate while you prepare the dough.
5. Once the chicken is rested slice in long strips.

Assembly:

1. Preheat the oven to 375 Fahrenheit (190 C)
2. Dust the work surface with a bit of flour and place the dough on.
3. Roll into a large, thin dough sheet-just like you would pizza dough, but thinner (dough will rise while baking)
4. Put Provolone cheese slices, chicken, mushrooms and onions, and roll.
5. Once it's rolled, saute olive oil, garlic, and rosemary for a few seconds just to release the aroma and oil to get flavored.
6. Brush the roll with the oil and drop evenly rosemary and garlic on top.
7. Sprinkle with grounded Parmigiana cheese.
8. Line the baking pan with parchment paper and bake for 35-40 minutes or until golden brown.
9. Once it’s done let the Stromboli rest for 10 minutes before slicing it. Serve it with steamed asparagus and Greek Salad (tomatoes, olives, arugula, and dressing is same as a marinade)
10. 10. You can put it in the fridge for up to 3 days-reheat before eating.

Notes

You can use pre-made pizza dough and save yourself time. You will need one pound of pizza dough, which you will split in half.

Where to find store-bought pizza dough:

• The bakery side of the grocery store sometimes has it packed. those are made by bakers and they're freshly made.
• Also, you can find pizza dough where you find cinnamon rolls or biscuits, in the fridge. They are in the fridge. Usually, I use one in the bag that says classic pizza dough.

See picture:

You can fill the Stromboli with any filling that you desire, even Nutella. You do not have to make one big stromboli, you make made few smaller ones especially if you have more people.

This amount of dough can make up to 4 small strombolis, however, I usually make two smaller.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 916Total Fat: 35gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 104mgSodium: 1254mgCarbohydrates: 103gFiber: 5gSugar: 7gProtein: 45g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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