Broccoli And Red Pepper Pizza
Pizza topped with mixed veggies is always popular. We’ve contained the calories without sacrificing the flavor by sautéing the veggies in light corn-oil spread and sprinkling the pizza with part-skim mozzarella.
Ingredients
8 MAIN-DISH SERVINGS
- Homemade pizza dough
- 2 teaspoons olive oil
- 1 large red pepper 6 to 8 ounces, cut into thin strips
- 1 large garlic clove crushed with garlic press
- 1 package 16 ounces broccoli flowerets
- ¼ teaspoon salt
- ½ cup tomato sauce
- ½ cup packed basil leaves chopped
- 4 ounces part-skim mozzarella or monterey jack cheese shredded (1 cup)
Instructions
- Prepare Homemade Pizza Dough.
- Preheat oven to 450°F; position rack at bottom.
- In nonstick 12-inch skillet, heat olive oil over medium-high heat.
- Add red pepper and garlic; cook until softened.
- Meanwhile, in 10-inch skillet, heat 1 inch water to boiling over high heat.
- Place steamer basket in skillet; add broccoli.
- Reduce heat to medium; cover and steam until tender.
- Remove broccoli from water; transfer to skillet with red pepper, add salt, and toss well to mix.
- Spread dough with tomato sauce.
- Spoon broccoli mixture on top.
- Sprinkle with basil and cheese.
- Bake until crust is golden and crisp, 20 to 25 minutes.
