You’ve probably had bruschetta before, but what about Chicken Broccoli Bruschetta Pizza? No? Allow me to introduce you! This was my go-to slice of pizza after a tough day during college, because pizza makes everything better. The broccoli gives it a nice crunch so the texture is really nice and the tomatoes are more refreshing than just plain tomato sauce on pizza.
I worried that my diagnosis (see previous post) would prevent me from eating pizza, at all, because of the high amount of carbs in all-purpose flour. Happy to report that after two fairly large slices of my Chicken Broccoli Bruschetta Pizza, my blood sugar did not spike and came down to normal levels after I ate this.
- All-Purpose Flour
- Chicken Breast
- Tomatoes on the Vine
- Shredded Mozzarella
HOW TO MAKE
The dough is a simple recipe found via Foodnetwork.com.
It’s the best pizza dough recipe I’ve come across and very quick to put together, if you have a mixer with a dough hook. The recipe can be done without a dough hook but it takes more effort. The longest part of this recipe is just letting it rise. I like to sprinkle garlic powder on the dough’s crust before I place it in the oven.
The chicken breast is all I had on hand but chicken tenders will do too. Clean them, season with salt and pepper, toss in flour and then quickly fry. Once cooled, chop them up and set them aside.
The broccoli stays raw because it will cook in the oven. Cut into florets no bigger than 1″ to spread onto the pizza.
The tomatoes are diced with the seeds removed, and then seasoned with a little garlic powder, salt, pepper & dried oregano.
This is a sauce-less pizza because it tastes best with either ranch drizzled over it after it’s baked or dipping your slices into ranch. If you’ve never thought about dipping your pizza in ranch, trust me, you won’t be disappointed.
Chicken Broccoli Bruschetta Pizza
- 11-by-17-inch baking sheet
- 1 Sheet-Pan Pizza Dough link to recipe above
- 2-3 Tomatoes on the Vine, diced & seeds removed
- 2 ¼ Cup Broccoli Florets
- ½-1 lb Chicken Breast or Tenders
- Mozzarella Cheese
- Vegetable Oil
- Olive Oil
- Salt + Pepper
- Dried Oregano
- Garlic Powder
For the Dough
- Easiest pizza dough recipe can be found here
- When the dough is on it's final rise, preheat the oven to 450°F
For the Toppings
- Toss the diced and seeded tomatoes, with salt, pepper, oregano and garlic powder. Set aside.
- In a small pot add a ½ cup - 1 cup of vegetable oil. Allow the oil to get hot - you'll know it's ready when you sprinkle a bit of flour into the pot and it begins to sizzle.
- Clean your chicken tenders, pat them dry with paper towel. Add them to a ziplock bag and toss with salt and pepper. Add a cup or more of flour to the ziplock bag. Close the bag and toss the chicken around, making sure the flour is coats the chicken well.
- Add the flour coated chicken to the pot of oil. Do not overcrowd the pot. Let the chicken fry until it's golden brown. When done, place the cooked chicken on a plate lined paper towel to catch the access oil. When the chicken has cooled, dice it into small pieces.
- Spread the broccoli florets, the diced tomato, and chicken around your dough, leaving the edges of the pizza uncovered (this is the crust!).
- Top with your desired amount of mozzarella cheese and place in the oven.
- Bake for 20-30 minutes, until the pizza is golden.
- Remove from oven and allow to cool for at least 10 minutes and serve.