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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.

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  • Prep Time 10 min
  • Total Time 30 min
  • Servings 6

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

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

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

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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