Whole-wheat pizza crust topped with cheese, broccoli and tomatoes.
Because it tastes so good, it’s hard to believe that Broccoli and Fresh Tomato Pizza is packed with nutrients.
1 whole-wheat 12-inch ready-to-bake pizza crust
4 tablespoons olive oil
4 cloves garlic, minced
2/3 cup shredded mozzarella-provolone cheese blend, or 1/3 cup shredded mozzarella and 1/3 cup shredded provolone
1/4 cup shredded sharp cheddar cheese
1 cup of broccoli florets, quartered
2 Roma tomatoes, chopped coarse
Heat oven to 450°F. Place pizza crust on cookie sheet.
Heat olive oil in small pan. Add garlic; cook and stir for 3 minutes. Remove from heat and transfer to small cup to cool. When cool, pour mixture over crust, distributing evenly.
Sprinkle cheeses evenly over crust, and then top with broccoli. Sprinkle tomatoes on top and bake for 10 minutes.
Remove from oven and let sit for 2 minutes before slicing and serving. Yields 6 to 8 servings.
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