Pizza change-up night! Get plenty of sausage and cheese plus a broccoli bonus.
Bake-Off® Contest 47, 2014
bag (11 oz) frozen Tuscan seasoned broccoli
oz bulk Italian pork sausage
tablespoons Crisco® 100% Extra Virgin Olive Oil
cans Pillsbury™ refrigerated crusty French loaf
cup pine nuts
oz whole milk mozzarella cheese, diced
large tomato, diced (1 1/2 cups)
Heat oven to 400°F. Microwave frozen broccoli as directed on bag. Cut open bag; set aside.
Meanwhile, in 10-inch skillet, cook sausage over medium-high heat 5 to 8 minutes, stirring occasionally, until no longer pink; drain.
Brush 2 tablespoons of the olive oil over bottom and sides of 15x10x1-inch pan. Remove dough from cans; cut each dough piece in half lengthwise down center to make a total of 4 pieces. Place dough pieces lengthwise in pan; press in bottom of pan to form crust; set aside.
In food processor, place broccoli and pine nuts. Cover; process until well blended to make pesto. Spread pesto over dough. Top with sausage, cheese and tomato. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper; drizzle with remaining 1 tablespoon olive oil.
Bake 25 to 29 minutes or until crust is golden brown and cheese begins to brown.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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