Flatbread White Broccoli Pizza is a quick and easy meatless dinner or lunch for any day of the week. It's ready in 30 minutes, and it's a fun and delicious way to eat your broccoli!
Happy St. Patrick's Day, friends! Since today's theme is green, I thought it would be a perfect day to share this cheesy, garlicky, broccoli flatbread pizza. An Irish recipe it is not, but it is green, and it's so simple and so good!
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We eat lots of broccoli in our house. It's healthy and nutritious, and it's one of my favorite vegetables. I love it both raw and cooked, and it's pretty much my go-to veggie side dish.
This flatbread pizza makes broccoli the main dish, and a tasty one at that. Plus, it's a welcome change-up from traditional tomato-based pizza.
This white pizza's base is 3 cheeses - creamy, smooth ricotta, nutty Parmesan, and melty mozzarella - and the topping is a flavor-packed mixture of broccoli, onions, and garlic.
One of the best parts about this recipe is that, by using flatbread for the crust, you don't have to worry about messing around with and waiting for pizza dough. It's an awesome shortcut for homemade pizza.
From prep time to out of the oven and on the table, we're talking just 30 minutes. That's it!
Ingredients You Need
- Flatbreads (store-bought or homemade; I like to use my quick and easy homemade yogurt flatbread, which are about 9 to 10 inches in diameter)
- Olive oil
- Fresh broccoli
- Onion
- Garlic
- Ricotta cheese
- Parmesan cheese
- Mozzarella cheese
- Salt and pepper
How to Make Flatbread White Broccoli Pizza
Sauté the broccoli and onions in olive oil until they begin to soften.
Add the minced garlic and sauté for another minute. Season with salt and pepper.
Place the flatbreads on a large baking sheet lined with parchment paper.
Spread ricotta cheese evenly on each flatbread, leaving about a ½-inch border around the edges.
Sprinkle with shredded Parmesan cheese.
Top with shredded mozzarella cheese.
Top with the broccoli mixture.
Finish with a little more mozzarella.
Bake at 425°F for 12 to 15 minutes or until the cheese is melted and bubbly and the flatbread is golden brown and crisp.
Tips & Tidbits
- Chop the broccoli into very small florets about ½ inch big so no one has to be wrangling with large pieces of broccoli. Small pieces make it much easier to enjoy!
- I think fresh broccoli is best for this pizza, but you could use frozen broccoli. Thaw it first and then make sure to drain it and pat it dry so that your topping won't be wet, and then proceed with the recipe.
- Make sure to taste and season the broccoli mixture with salt and pepper. If you don't season it, your pizza will be bland!
- I like to keep my broccoli pizza pretty simple, but you could also sprinkle on any dried herbs that you like (such as basil, oregano, or rosemary), or you could add some crushed red pepper flakes for heat.
- This recipe makes two 9-to-10-inch pizzas, each cut into 4 slices, which will serve at least 2 people and up to 4 depending on appetites and any appetizers or side dishes you might be serving.
- Honestly, David and I can easily eat a whole pizza each, especially if this is all I'm serving. If I made a tossed salad, I could serve 4 people 2 slices each.
You might just be able to get the kids to eat and enjoy their broccoli with this one (or anyone else who says they don't like it)!
I hope you try this Flatbread White Broccoli Pizza recipe and love it as much as I do. Thanks for visiting today!
More Pizza Recipes to Try
If you make this recipe, I'd love to know how it went. Please leave a comment and star rating below. Thanks!
📋Recipe
Flatbread White Broccoli Pizza
Ingredients
- 2 flatbreads, about 9 to 10 inches in diameter, preferably round, store-bought or homemade
- 1 tablespoon olive oil
- 2½ cups very small fresh broccoli florets, about ½ inch big
- ½ cup diced onion
- 2 cloves garlic, minced (about 1½ teaspoons total)
- salt and pepper, to taste
- 4 tablespoons ricotta cheese, whole milk or part skim
- 4 tablespoons freshly shredded Parmesan cheese
- 1¼ cups shredded mozzarella cheese, whole milk or part skim
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper (use a baking sheet that will fit both of the flatbreads without them overlapping).
- In a large skillet over medium heat, sauté the broccoli and onions, stirring frequently, until they begin to soften, 2 to 3 minutes.
- Add the garlic and sauté for another minute, stirring constantly (turn down the heat, if needed, so that the broccoli doesn't burn).
- Turn off the heat, taste the mixture, and season to taste with salt and pepper.
- Place the flatbreads on the baking sheet. On each flatbread, spread 2 tablespoons of the ricotta cheese, leaving about a ½-inch border around the edges.
- Top each flatbread with 2 tablespoons of the Parmesan cheese, ½ cup of the mozzarella cheese, half of the broccoli mixture, and 2 more tablespoons of mozzarella cheese.
- Bake for 12 to 15 minutes in the middle of the oven until the cheese is melted and bubbly and the flatbread is golden brown and crisp around the edges.
- Cut each pizza into 4 slices; serve immediately.
Notes
- I think fresh broccoli is best for this pizza, but you could use frozen broccoli. Thaw it first and then make sure to drain it and pat it dry so that your topping won't be wet, and then proceed with the recipe.
- This recipe makes two 9-to-10-inch pizzas, each cut into 4 slices, which will serve at least 2 people and up to 4 depending on appetites and any appetizers and side dishes you might be serving.
- Estimated calories are per slice.
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