Fresh Broccoli & Red Pepper Pizza
Yield
6 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 3 | each |
garlic cloves
minced |
|
| 1 | pound |
broccoli florets
fresh |
|
| 1 | each |
sweet red bell peppers
seeded and chopped |
|
| 1 | pound |
mozzarella cheese, non-fat
|
*
|
| 2 | each |
pie shell (9 inch)
deep-dish |
|
| 6 | ounces |
provolone cheese
grated |
|
| 4 | ounces |
Parmesan cheese
shredded |
|
| 4 | tablespoons |
unbleached all-purpose flour
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 3 | each |
garlic cloves
minced |
|
| 453.6 | g |
broccoli florets
fresh |
|
| 1 | each |
sweet red bell peppers
seeded and chopped |
|
| 453.6 | g |
mozzarella cheese, non-fat
|
*
|
| 2 | each |
pie shell (9 inch)
deep-dish |
|
| 173.4 | ml/g |
provolone cheese
grated |
|
| 115.6 | ml/g |
Parmesan cheese
shredded |
|
| 6E+1 | ml |
unbleached all-purpose flour
|
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Spray small nonstick skillet with cooking spray; add oil, onion and garlic.
Cook over low heat for about five minutes, until soft; transfer to mixing bowl.
Separate broccoli florets and add to mixing bowl.
Peel broccoli stems and chop coarsely; add to bowl.
Shred the mozzarella cheese.
Stir in peppers, cheese, flour salt and pepper ingredients.
Divide mixture, spreading evenly over two deep-dish crusts.
Put pizzas on lower shelves of oven pre heated to 425℉ (220℃).
Bake for 20 to 22 minutes or until crusts are golden.
