Dinner ready in just 30 minutes! Enjoy this cheesy thin-crusted pizza packed with broccoli and mushrooms. Perfect if you love Italian cuisine.
cups frozen broccoli cuts
can (11 ounces) Pillsbury refrigerated thin pizza crust
cup Italian-style chunky tomato sauce
cup sliced mushrooms (3 ounces)
cup chopped drained roasted red bell peppers (from 7-ounce jar)
cups shredded provolone cheese (6 ounces)
Cook broccoli as directed on package until crisp-tender; drain.
Heat oven to 425º. Lightly grease jelly roll pan, 15 1/2x10 1/2x1 inch. Unroll pizza crust dough; press evenly in pan. Bake 6 to 8 minutes or until light golden brown.
Spread tomato sauce over crust. Top with broccoli, mushrooms, bell peppers and cheese.
Bake 6 to 10 minutes longer or until crust is deep golden brown and cheese is melted. Cut into squares.
Provolone cheese has a slightly rich, smoky flavor that is delicious on this thin-crusted vegetable pizza. Shave off a few minutes of preparation time by purchasing sliced mushrooms.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.