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Brocoli and cottage cheese pizza

Satya Jack


Ingredients for the pizza base


1 ½ cups cooked broccoli

½ cup cottage cheese

½ cup shredded cheese

¼ cup parmesan

1 pinch salt

1 pinch ground pepper

1 pinch cayenne pepper

(optional: 1 beaten egg)


Ingredients for the topping


1 chicken breast

1 tbsp Dijon mustard

1 pinch salt

1 pinch pepper

1 pinch paprika

1 tbsp grated parmesan

½ cup cherry tomatoes, halved

A few fresh basil leaves

A handful of arugula

Grated parmesan for garnish




Preparation


Preheat the oven to 380 °F and line a baking sheet with parchment paper.

Boil the broccoli florets until very tender, then drain well. Press them with a cloth or paper towel to remove as much water as possible. Mash the broccoli in a bowl.


Add the cottage cheese, shredded cheese, parmesan, salt, pepper, and cayenne. Mix well to form a smooth dough. If you want a firmer texture, add a beaten egg. Spread the mixture onto the parchment paper, shaping it into a circle to form the pizza base.


Bake until the edges are golden. Let it cool completely to prevent breaking when removing it from the tray.


Meanwhile, prepare the topping. Place the chicken breast in an oven-safe dish with a bit of broth or water at the bottom. Brush the chicken with Dijon mustard, and season with salt, pepper, paprika, and grated parmesan. Bake in the oven for 15 to 20 minutes, depending on thickness, until fully cooked. Slice into strips.


To assemble the pizza, layer the chicken strips on the base, add the halved cherry tomatoes, sprinkle with grated parmesan, and finish with fresh basil leaves and a handful of arugula.


Serve immediately and enjoy this light, protein-packed pizza!



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