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Italian Broccoli and Provolone Pizza

  • Prep 10 min
  • Total 30 min
  • Servings 6

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

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)

Steps

Hide Images
  • 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

  • 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

Nutrition Facts

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

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