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Prep 10min
Total30min
Ingredients6
Servings6
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Ingredients
2
cups frozen broccoli cuts
1
can (11 oz) refrigerated Pillsbury™ Thin Crust 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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Steps
1
Cook broccoli as directed on package until crisp-tender; drain.
2
Heat oven to 425°. 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.
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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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Nutrition Facts
Serving Size:1 Serving
Calories
245
Calories from Fat
100
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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