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.

Save and Share

false

( 9 Ratings)

9 Ratings

5 Stars 33%

4 Stars 11%

3 Stars 44%

2 Stars 11%

1 Stars

Member Reviews ( 0 )

d5df1c91-f5f6-42a4-bf35-1ab51ae32b1d

Prep Time 10 min
Total Time 30 min
Servings 6

Ingredients

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)

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 Cook broccoli as directed on package until crisp-tender; drain.
2 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.
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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.