I always feel kind of embarrassed to say that my favorite food is pizza because it sounds so generic, but like, it’s truly one of the most flexible foods out there. You can get so creative with it! And I absolutely love coming up with new flavor combos for my pizza. This week it was a Broccoli Cheddar Pizza with a super creamy, herb-filled white sauce. SO GOOD.
Pizza Crust Options
You can use any type of pizza dough or pizza crust for this recipe. I used my super quick Thin & Crispy Pizza Crust recipe, but you could also use store-bought dough, store-bought pre-baked pizza crust, or even something like naan or tortillas.
Can You Use Fresh Broccoli?
Yes, absolutely. I used frozen broccoli because it’s par-boiled before freezing, so it’s already tender and ready to go, but if you prefer fresh broccoli you can certainly use that. You can either leave it fresh for extra crunch, or you can steam or par-boil it first to make it more tender. If using broccoli fresh without any pre-cooking, I suggest tossing it in a little bit of oil to prevent it from drying out when in the oven.
What Else Can I Add?
I’m a huge advocate of checking your pantry, fridge, or freezer for leftover ingredients that you can toss into your meal. Pizza is one of the best recipes for using up random ingredients. Here are some ingredients that would go awesome on this pizza, if you have them:
Cooked chicken (rotisserie, grilled breast, etc.)
Broccoli Cheddar Pizza
This broccoli cheddar pizza starts with a super creamy herb-filled white sauce then is topped with tender broccoli florets and cheddar.
Prepare the herby white sauce first. Combine the butter, cream cheese, milk, garlic powder, onion powder, basil, oregano, salt, and pepper in a small saucepot. Heat and stir over medium until the cream cheese has fully melted and the sauce is thick and creamy.
Preheat the oven to 450ºF. Stretch your pizza dough over a pizza pan. Spread the herby white sauce over the surface of the pizza dough.
Chop the thawed frozen broccoli into smaller pieces. Sprinkle the chopped broccoli over the herby white sauce on the pizza. Top with the shredded cheddar cheese.
Bake the pizza for 10-15 minutes, or until the pizza crust is golden brown and the cheddar on top is melted. Cut into eight pieces and serve!
How to Make Broccoli Cheddar Pizza – Step by Step Photos
Start with the herby white sauce. Add 1 Tbsp butter, 4 oz. cream cheese, ¼ tsp garlic powder, ¼ tsp onion powder, ½ tsp dried basil, ½ tsp dried oregano, ⅛ tsp pepper, ¼ tsp salt, and ½ cup milk to a saucepot (photo is before adding the milk).
Heat and stir the sauce ingredients over medium until the cream cheese is fully melted and the sauce is thick and creamy.
Preheat the oven to 450ºF.Stretch your pizza dough onto a pizza pan, then spread the herby white sauce over the surface.
Chop 12 oz. of thawed frozen broccoli florets into smaller, bite-sized pieces.
Add the chopped broccoli on top of the white sauce.
Finally, top with 6oz. shredded cheddar.
Bake the broccoli cheddar pizza in the preheated 450ºF oven for 10-15 minutes, or until the crust is golden brown and the cheddar is melted.
After extensive testing and days of eating more than our fair share of potatoes, we’ve come up with a recipe for the BEST crispy hash browns! We tested russet and Yukon gold potatoes, various seasonings, steaming vs. boiling vs. raw, and too many metho…
After extensive testing and days of eating more than our fair share of potatoes, we’ve come up with a recipe for the BEST crispy hash browns! We tested russet and Yukon gold potatoes, various seasonings, steaming vs. boiling vs. raw, and too many methods to count. The result is homemade hash browns that taste just like diner-style potatoes, but healthier and less greasy!
They’re perfect for weekend brunch or making ahead and freezing for quick and easy breakfasts.
We LOVE taco night at our house, but sometimes we mix it up and make Taco Salad. Everyone needs a good taco salad recipe, it’s a classic! This recipe is the very best because it’s loaded with LOTS of fun toppings. It is colorful and the fla…
We LOVE taco night at our house, but sometimes we mix it up and make Taco Salad. Everyone needs a good taco salad recipe, it’s a classic! This recipe is the very best because it’s loaded with LOTS of fun toppings. It is colorful and the flavors are outstanding! It is the perfect salad for…
Did you know that it is easy to make fish sticks at home? YEP! And I promise they taste way better than frozen fish sticks you buy at the store. Plus, they are healthier because they are made with fresh and simple ingredients and they are baked and not…
Did you know that it is easy to make fish sticks at home? YEP! And I promise they taste way better than frozen fish sticks you buy at the store. Plus, they are healthier because they are made with fresh and simple ingredients and they are baked and not fried. The recipe is simple and…
Mardi Gras is definitely looking a little (okay, a lot) different this year, but that doesn’t mean people aren’t celebrating! I no longer live in New Orleans, but I still like to celebrate every year with a big pot of red beans and rice. I usually make a traditional pot of my Louisiana Style Red beans using dry beans, but I get so many questions about how to do it with canned beans that I decided to make this Quickie Red Beans and Rice recipe for those who just don’t have time to soak and cook dry beans. It’s not a traditional pot of red beans, but it’s faster, satisfying, and will make you wish you were watching parades and catching beads!
You’ll Still Need a Little Time…
Okay, I’m calling these “quickie” red beans and rice, but they do still need a little time to cook and for all those delicious flavors to blend and develop. But we’re talking more like one hour instead of several hours, like a traditional pot of beans.
What Kind of Red Beans Should I Use?
I used dark red kidney beans for this recipe because that’s the only canned variety that was available when I was shopping. When I make a pot of red beans from dry beans, I prefer small red beans instead of kidney beans because they make a smoother, creamier pot of beans. I usually can’t find small red beans canned, so kidney beans are the next best option. You can use either light or dark kidney beans.
Are Red Beans and Rice Spicy?
You can make these red beans and rice either spicy or mild, according to your preference. If you prefer mild, make sure the sausage you get is not spicy and skip the cayenne pepper in the spices listed below. If you want your red beans to be spicy, use a spicy sausage and increase the cayenne pepper to your liking.
Make Your Red Beans Vegetarian
It’s super easy to make this recipe vegetarian or vegan. Just skip the sausage and use vegetable broth in place of the chicken broth. To make up for the richness of the pork fat that comes from the sausage, use coconut oil in place of the cooking oil listed below, and consider adding a couple extra tablespoons. This will make your red beans super rich and delicious! Here’s a link to my Vegan Red Beans made from dry beans.
Quickie Red Beans and Rice
When you don't have time to soak and boil dry beans, these Quickie Red Beans and Rice get you all the flavor in a fraction of the time.
Slice the sausage into rounds or half-rounds. Add the sausage and cooking oil to a large pot and cook over medium heat, stirring occasionally, until the sausage is browned.
While the sausage is cooking, dice the onion, bell pepper, and celery. Mince the garlic.
Add the onion, bell pepper, celery, and garlic to the pot with the sausage and continue to cook until the onions are soft and translucent.
Add the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper to the pot and continue to cook and stir for a minute more.
Drain two of the cans of beans. Add the third can to a blender, with the liquid from the can, and purée until smooth. The puréed beans will help thicken the pot and make everything extra creamy. Add the drained beans, puréed beans, and chicken broth to the pot, then stir to combine.
Place a lid on the pot and allow the beans to come up to a boil. Once boiling, turn the heat down to medium-low, and let the pot continue to simmer for about 30 minutes, stirring occasionally.
While the red beans are simmering, begin cooking your rice. Add the uncooked rice to a pot with 3 cups water. Place a lid on the pot and turn the heat up to high. Once the pot reaches a full boil, turn the heat down to low and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice sit, undisturbed, lid in place, for an extra 5 minutes. Fluff with a fork just before serving.
After the beans have simmered for 30 minutes, give them a taste and add salt if needed (between the sausage and canned beans I didn't find I needed to add any, but salt content can vary so be sure to give it a taste). Serve the beans in a bowl, topped with a scoop of rice, and a few sliced green onions.
*If you can’t find Andouille sausage you can use any other type of smoked sausage. The sausage I bought came in a 14oz. package, but you can use anywhere from 12-16oz.
How to Make Quickie Red Beans and Rice – Step by Step Photos
Slice 14oz. Andouille sausage (or any smoked sausage, if you can’t find Andouille) into rounds or half-rounds. Add it to a large pot with 1 Tbsp cooking oil and cook over medium heat, stirring occasionally, until it has browned.
While the sausage is cooking, dice one yellow onion, one bell pepper, and three ribs of celery. Mince four cloves of garlic. Add the onion, bell pepper, celery, and garlic to the pot with the sausage and continue to stir and cook until the onion is soft and translucent.
Next, add 2 tsp smoked paprika, 1 tsp dried oregano, 1 tsp dried thyme, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp cayenne pepper, and ¼ tsp freshly cracked black pepper. Continue to stir and cook for about a minute more.
No, this is not a photo of a strawberry smoothie, but this is where the recipe gets a little interesting. Drain two 15oz. cans of kidney beans. Pour the third can, including the liquid from the can, into a blender and purée until smooth.
Add the two cans of drained beans and the one can of puréed beans to the pot. The puréed beans are going to help thicken the pot and make everything nice and creamy.
Finally, add 1 cup chicken broth to the pot and stir everything to combine. Place a lid on the pot and let it come up to a boil. Once boiling, turn the heat down to medium low, and let it simmer, stirring occasionally, for about 30 minutes. (Photo above is before simmering)
While the beans are simmering, begin the rice. Add 1.5 cups long grain white rice to a pot with 3 cups water. Place a lid on top and turn the heat on to high. When it reaches a full boil, turn the heat down to low and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let it rest, with the lid in place, for an additional 5 minutes. Fluff just before serving.
Once the beans have simmered for 30 minutes, give them a taste and add salt if needed. Between the sausage and canned beans, I didn’t find that I needed to add any salt, but if your beans are tasting bland try adding a little. Salt doesn’t just make things salty, it actually helps our tongue distinguish different flavors, so it can really make a dish pop when used correctly!
Serve your red beans in a bowl topped with a scoop of rice and a few sliced green onions. Cornbread or corn muffins are also a nice side with red beans. ;)
There’s nothing quite like a slow-cooked, tender, juicy shredded pork. It’s versatile and freezes well, so I love making a big batch of this Chili Rubbed Pulled Pork to keep on hand for quick dinners later. This heavily spiced pulled pork has become one of my favorites over the years and is probably one of […]
There’s nothing quite like a slow-cooked, tender, juicy shredded pork. It’s versatile and freezes well, so I love making a big batch of this Chili Rubbed Pulled Pork to keep on hand for quick dinners later. This heavily spiced pulled pork has become one of my favorites over the years and is probably one of my most cooked recipes. It’s just too easy, with the slow cooker doing all the work, and the results are soooo delicious!
Originally posted 9-12-2015, updated 2-13-2021.
Use a Slow Cooker for Tender, Moist Meat
Pulled pork is super easy to make, especially if you have a slow cooker. Slow cooking holds in all the moisture during cooking and slowly breaks down connective tissue, so the meat is so tender that it just falls apart and shreds with the touch of a fork. Combine those spectacular results with the fact that slow cookers are essentially hands off, and this is, without dispute, my favorite way to make pulled pork.
How To Use Chili Rubbed Pulled Pork
This delicious shredded meat can be used so many different ways. Pile the pork into rice bowls, burritos, quesadillas, tacos, or just enjoy on a bun. I also love using it to top salads for an extra shot of protein.
Freeze the Extras
This makes a BIG batch, so keep some in your fridge for the week and freeze the rest. To freeze the pulled pork, divide the pork into more manageable portions (I usually do 1-2 cup portions), then chill it completely in the refrigerator overnight. Transfer the pork to the freezer once completely cooled and keep frozen for up to 3 months. Any freezer safe container works.
Chili Rubbed Pulled Pork
Chili Rubbed Pulled Pork is a tender, juicy, and flavorful meat that can be used for tacos, nachos, burritos, salads, and more!
Combine the chili powder, smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and some freshly cracked pepper in a bowl.
Cut the pork butt into 2-3 inch cubes. Place the pork cubes in a large bowl, sprinkle the prepared spice mix over top, then stir to coat the meat in the spices.
Place the seasoned meat in a slow cooker, place the lid on top, and cook on high for 4-5 hours, or low for 8-9 hours.
After cooking, stir the meat with a fork to shred the meat. If it's not tender enough to fall apart when stirred, return the lid and cook for an additional 30 minutes adn try again. After shredding the meat, it is ready to serve, or portion and refrigerate or freeze until ready to use. Keep the shredded meat in the juices from the slow cooker until ready to serve for the best flavor.
*This chili powder is not spicy. It is a mild, earthy blend of chiles and other spices commonly referred to as "chili powder" in the United States.
How to Make Slow Cooker Pulled Pork – Step by Step Photos
Prepare the chili spice rub first. In a small bowl, combine 2 Tbsp chili powder, 1 Tbsp smoked paprika, ¼ tsp cayenne pepper, ½ tsp garlic powder, ½ tsp onion powder, 1 tsp salt, and ¼ tsp pepper. Stir until they’re evenly mixed.
Cut one 3 lb. boneless pork butt or shoulder into large chunks (about 2-3 inch pieces).
Place the pieces of pork in a bowl and pour the spices over top. Stir the pork pieces until they’re evenly coated in spices.
Place the seasoned pork in a slow cooker (I’m using a 5 qt slow cooker and it’s only about half full). I do not add any water or liquid to the slow cooker, as the meat will release quite a bit of liquid as it cooks. If your slow cooker specifies that you must add some liquid, you can add a cup of water.
Place the lid on the slow cooker and cook on high for 4-5 hours or low for 8-9 hours. After cooking it should be so tender that it begins to fall apart when stirred. If it doesn’t, simply put the lid back on and continue to cook for 30-60 minutes more. Sometimes that last little bit of time makes a huge difference in the texture.
Stir the pork in the slow cooker until it has shredded into smaller pieces. Serve immediately or transfer to a food storage container and refrigerate and/or freeze for later. I like to keep the meat right in the cooking juices during storage for maximum flavor.
I am always up for a good dip. I love 7 Layer Dip, Caramelized Onion Dip, Avocado Ranch Dip, Easy Black Bean Dip, and Queso Dip…just to name a few. One of my very favorites, at the top of the dip list, is this easy Bean Dip. It is the ultimate be…
I am always up for a good dip. I love 7 Layer Dip, Caramelized Onion Dip, Avocado Ranch Dip, Easy Black Bean Dip, and Queso Dip…just to name a few. One of my very favorites, at the top of the dip list, is this easy Bean Dip. It is the ultimate bean dip recipe, made…
Buttermilk Fried Chicken
This crispy buttermilk fried chicken recipe is THE BEST thanks to an overnight marinade, a dip in buttermilk, and a special dredging technique. Extra crunchy on the outside, tender and juicy on the inside, you won’t want …
This crispy buttermilk fried chicken recipe is THE BEST thanks to an overnight marinade, a dip in buttermilk, and a special dredging technique. Extra crunchy on the outside, tender and juicy on the inside, you won’t want to put this chicken down! Make a delicious fried chicken sandwich, or use this recipe for fried chicken […]
You can never have too many easy side dish recipes in your back pocket, which is why I’ve been playing around a little with mashed cauliflower. Mashed cauliflower is easy, flexible, you can flavor it with just about anything, and it makes a great side to just about any meal.
You can never have too many easy side dish recipes in your back pocket, which is why I’ve been playing around a little with mashed cauliflower. Mashed cauliflower kind of exploded onto the scene as a mashed potato alternative with the rise of keto diets, I think there’s so much more to like about it than its carb count. It’s easy, flexible, you can flavor it with just about anything, and it makes a great side to just about any meal. I like this Garlic Herb Mashed Cauliflower for what it is, not for what it’s pretending to be.
What Does Mashed Cauliflower Taste Like?
Well, it doesn’t taste like mashed potatoes, if you ask me. Ha! Cauliflower does have a fairly neutral flavor that allows a lot of different herbs and seasonings to be added without clashing, but it still tastes like cauliflower. The flavor is light, but it still has that cruciferous aroma. …If you know what I mean.
The texture is also different than mashed potatoes. I find mashed cauliflower to be lighter and thinner, if you will. For that reason, I think it’s really important to add a decent amount of fat to your mashed cauliflower to give it body and weight, something to kind of coat your taste buds and make it feel substantial.
What Can You Add to Mashed Cauliflower?
I used a very flavorful garlic herb seasoning blend to flavor my mashed cauliflower, but you could also play around with things like Cajun seasoning, Everything Bagel Seasoning, ranch seasoning, BBQ seasoning, Montreal steak seasoning… or just about anything else.
As I mentioned above, its really important to add a good amount of fat to your mashed cauliflower so they don’t taste too thin or watery. I used cream cheese because it’s extra thick and helps thicken up the consistency even more. You can also try sour cream, Parmesan cheese, or cheddar cheese.
Can I Use Frozen Cauliflower?
Yes, this works really great with frozen cauliflower. Using frozen cauliflower has an extra advantage because it’s already chopped and partially cooked for you, so making mashed cauliflower will be even faster. And even better yet, you can keep that frozen cauliflower on hand and make mashed cauliflower whenever you want, without the risk of it going bad in the back of your fridge. ;)
To use frozen cauliflower, just boil the florets according to the package directions, or until they are very tender, then proceed with the recipe as written below after the boiling step.
Do I Have to Use a Food Processor?
Nope! I do find that the food processor gives the creamiest, fluffiest results, but an immersion blender also works well. You can use a manual potato masher if that’s all that you have available, but the results might not be quite as smooth because cauliflower is a little more fibrous.
Garlic Herb mashed Cauliflower
Garlic Herb Mashed Cauliflower is an easy, creamy, flavorful side dish to pair with any of your favorite main dish recipes.
Total Cost $3.01 recipe / $0.75 serving
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
Servings 4¾ cup each
Author Beth – Budget Bytes
Garlic Herb Seasoning
½ tspdried oregano$0.05
½ tspdried basil$0.05
¼ tsponion powder$0.02
¼ tspgarlic powder$0.02
⅛ tspfreshly cracked black pepper$0.02
Remove the stem and leaves from the cauliflower and cut it into florets (the smaller the florets, the faster they'll cook).
Add the cauliflower florets to a large pot and cover with water. Place a lid on the pot and turn the heat on to high. Bring the pot up to a boil, then continue to boil the cauliflower florets until they are VERY tender (about 10 minutes, test by piercing with a fork). Drain the cooked cauliflower in a colander.
While the cauliflower is boiling, prepare the garlic herb seasoning. Combine the dried parsley, dried oregano, dried basil, onion powder, garlic powder, salt, and pepper in a bowl.
Add the cooked and drained cauliflower to a food processor. Pulse the cauliflower until the florets are broken up into tiny pieces. Then add the butter, cream cheese, and garlic herb seasoning. Purée until the mixture smooth. Taste and adjust the salt or other seasonings to your liking.
How to Make Garlic Herb Mashed Cauliflower – Step by Step Photos
Remove the leaves and stem from the cauliflower and then cut it into florets. Add the florets to a large pot and cover with water.Place a lid on top, then bring it to a boil. Boil the cauliflower florets until they are VERY tender (about 10 minutes, test by piercing with a fork). Drain the cauliflower in a colander.
While the cauliflower is boiling, prepare the garlic herb seasoning. Combine 1 tsp dried parsley, ½ tsp dried oregano, ½ tsp dried basil, ¼ tsp onion powder, ¼ tsp garlic powder, ½ tsp salt, and ⅛ tsp pepper.
After the cauliflower has cooked and drained, add it to a food processor. Give it a few pulses to break the florets up into tiny pieces.
Next add 2 Tbsp butter, 2 oz. cream cheese, and the garlic herb seasoning.
Process until the cauliflower is smooth. Give it a taste and adjust the salt or other seasonings to your liking.
A dear friend of ours makes a radicchio salad that made quite the impression on me years ago, so I recently asked him for the recipe, and he obliged. The good news is, it was even easier than I thought it would be.
Vibrant, fresh radicchio is topped wi…
A dear friend of ours makes a radicchio salad that made quite the impression on me years ago, so I recently asked him for the recipe, and he obliged. The good news is, it was even easier than I thought it would be.
Vibrant, fresh radicchio is topped with a creamy cashew ricotta dressing that adds a beautiful lemony, garlicky flavor to the salad. And then come roasted beets, crispy roasted garlic, and candied walnuts.