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.

  • prep time 10 min
  • total time 30 min
  • ingredients 6
  • 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)
  • 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.
  • 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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