Italian Broccoli and Provolone Pizza

Italian Broccoli and Provolone Pizza

Dinner ready in just 30 minutes! Enjoy this cheesy thin-crusted pizza packed with broccoli and mushrooms. Perfect if you love Italian cuisine.

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

6

servings

2
cups frozen broccoli cuts
1
can (11 ounces) Pillsbury refrigerated thin pizza crust
1/2
cup Italian-style chunky tomato sauce
1
cup sliced mushrooms (3 ounces)
1/4
cup chopped drained roasted red bell peppers (from 7-ounce jar)
1 1/2
cups shredded provolone cheese (6 ounces)
  1. Cook broccoli as directed on package until crisp-tender; drain.
  2. Heat oven to 425ยบ. 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.
  3. Spread tomato sauce over crust. Top with broccoli, mushrooms, bell peppers and cheese.
  4. Bake 6 to 10 minutes longer or until crust is deep golden brown and cheese is melted. Cut into squares.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 245
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 5g,),
  • Cholesterol 25mg;
  • Sodium 610mg;
  • Total Carbohydrate 27g
    • (Dietary Fiber 2g,
  • Protein 11g;
*Percent Daily Values are based on a 2,000 calorie diet.