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



Total Time






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)
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.