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Italian Broccoli and Provolone Pizza

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  • Prep 10 min
  • Total 30 min
  • Ingredients 6
  • Servings 6
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Italian - style dinner ready in just 30 minutes! Enjoy this cheesy thin-crusted vegetable pizza baked using refrigerated pizza crust dough.
Updated Apr 28, 2021
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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)

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.

Tips from the Pillsbury Kitchens

  • tip 1
    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

245 Calories, 11g Total Fat, 11g Protein, 27g Total Carbohydrate

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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