Broccoli, chilli and shrimp pizzas
Prepare a deliciously unique pizza with our Broccoli, Chilli, and Shrimp recipe. Featuring a rich tomato puree base, mozzarella, and ricotta cheese, paired with fresh broccoli, sun-dried tomatoes, and succulent shrimp, all spiced up with a dash of chili powder. Perfectly seasoned and bursting with flavor, this pizza is a gourmet twist on a classic favorite. Try it for a refreshing and spicy meal that's sure to impress!
- 15 Mar 2024
- Cook time 15 min
- Prep time 25 min
- 8 Servings
- 10 Ingredients
Broccoli, chili, and shrimp pizzas provide a delicious and unique twist on traditional pizza flavors. Combining the crunchiness of fresh broccoli, the spice from chili powder, and the savory taste of shrimp, this dish is sure to become a favorite. With a mix of mozzarella and ricotta cheeses, along with sun-dried tomatoes, each bite is filled with rich and satisfying flavors.
Ingredients:
Instructions:
1. In a small bowl, mix the yeast with the warm water and let it sit for about 5 minutes until it becomes frothy.
2. In a large mixing bowl, combine the flour and salt.
3. Create a well in the center and add the yeast mixture and 1 tablespoon of olive oil.
4. Mix until a dough forms. Transfer to a floured surface and knead for about 5-7 minutes until the dough is smooth and elastic.
5. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
1. Preheat your oven to 450°F (230°C).
2. Lightly steam the broccoli for 3-4 minutes until tender but still crisp. Drain and set aside.
3. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Set aside.
4. In a small bowl, mix the ricotta cheese with the chili powder until well combined.
1. Once the dough has risen, punch it down and divide it into two equal portions.
2. Roll each portion into a round pizza shape on a floured surface.
3. Place the rolled-out dough on parchment-lined baking sheets or pizza stones.
4. Spread an even layer of tomato puree over each pizza base.
5. Sprinkle the shredded mozzarella cheese evenly over the tomato puree.
6. Distribute the steamed broccoli, chopped sun-dried tomatoes, and cooked shrimp evenly over the pizzas.
7. Dollop spoonfuls of the chili ricotta mixture over the toppings.
1. Drizzle the remaining olive oil over the pizzas.
2. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and lightly browned.
1. Once baked, remove the pizzas from the oven.
2. Let cool for a few minutes before slicing.
3. Serve hot and enjoy your delicious homemade broccoli, chili, and shrimp pizzas!
Tips:
- Ensure the shrimp are completely cleaned and deveined before cooking for the best texture and flavor.
- Pre-cook the broccoli slightly to make sure it’s tender by the time the pizza is done baking.
- For added flavor, marinate the shrimps in olive oil, garlic, and a bit of lemon juice for 15-20 minutes before adding them to the pizza.
- Use high-quality tomato puree and sun-dried tomatoes for a richer taste.
- When spreading the tomato puree on the pizza base, leave a small border around the edges to prevent overflow and make handling easier.
- If you like extra heat, consider adding some freshly sliced chili peppers on top before baking.
By following these steps, you’ll have a mouthwatering broccoli, chili, and shrimp pizza that's sure to impress your family and friends. The balance of textures and flavors makes this recipe a standout dish, perfect for any occasion. Enjoy your homemade creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 120kcal | 5% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 8g | 2% |
| Fiber 1.84g | 5% |
| Sugar 3.36g | 3% |
| Fat | |
| Fat 8g | 9% |
| Saturated 2.98g | 10% |
| Cholesterol 63mg | - |
| Vitamins | |
| Vitamin A 72ug | 8% |
| Choline 50mg | 9% |
| Vitamin B1 0.14mg | 11% |
| Vitamin B2 0.18mg | 14% |
| Vitamin B3 1.94mg | 12% |
| Vitamin B6 0.18mg | 11% |
| Vitamin B9 45ug | 11% |
| Vitamin B12 0.65ug | 27% |
| Vitamin C 22mg | 25% |
| Vitamin E 1.05mg | 7% |
| Vitamin K 27ug | 22% |
| Minerals | |
| Calcium, Ca 200mg | 15% |
| Copper, Cu 0.23mg | 0% |
| Iron, Fe 1.19mg | 11% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 250mg | 20% |
| Potassium, K 420mg | 12% |
| Selenium, Se 18ug | 33% |
| Sodium, Na 100mg | 7% |
| Zinc, Zn 1.40mg | 13% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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