Italian Broccoli and Provolone Pizza

Italian - style dinner ready in just 30 minutes! Enjoy this cheesy thin-crusted vegetable pizza baked using refrigerated pizza crust dough.

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Servings 6

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ingredients 6
Prep Time 10 min
Total Time 30 min

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)

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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 6to 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

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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.