Pizza change-up night! Get plenty of sausage and cheese plus a broccoli bonus.
Bake-Off® Contest 47, 2014
Norell Albanis
Naples, Florida
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1
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bag (11 oz) frozen Tuscan seasoned broccoli
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12
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oz bulk Italian pork sausage
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3
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tablespoons Crisco® 100% Extra Virgin Olive Oil
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2
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cans Pillsbury™ refrigerated crusty French loaf
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1/3
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cup pine nuts
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12
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oz whole milk mozzarella cheese, diced
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1
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large tomato, diced (1 1/2 cups)
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1
Heat oven to 400°F. Microwave frozen broccoli as directed on bag. Cut open bag; set aside.
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2
Meanwhile, in 10-inch skillet, cook sausage over medium-high heat 5 to 8 minutes, stirring occasionally, until no longer pink; drain.
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3
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.
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4
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.
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5
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
- 474.5
- Calories from Fat
- 380
% Daily Value
- Total Fat
- 39.8g
- 61%
-
- Saturated Fat
- 15.1g
- 76%
- Trans Fat
- 0g
- Cholesterol
- 90.2mg
- 30%
- Sodium
- 841.6mg
- 35%
- Total Carbohydrate
- 7.8g
- 3%
-
- Dietary Fiber
- 2.1g
- 8%
- Sugars
- 3.2g
- Protein
- 23.8g
- Vitamin A
- 20%
- 20%
- Vitamin C
- 85.90%
- 86%
- Calcium
- 36%
- 36%
- Iron
- 8.80%
- 9%
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;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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