We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    308
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Sicilian-Style Pizza with Broccoli Pesto

(1)
  1 reviews
  • 30 min prep time
  • 55 min total time
  • 7 ingredients
  • 6 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    308

Pizza change-up night! Get plenty of sausage and cheese plus a broccoli bonus.

Bake-Off® Contest 47, 2014
Norell Albanis
Naples, Florida

Ingredients

1
bag (11 oz) frozen Tuscan seasoned broccoli
12
oz bulk Italian pork sausage
3
tablespoons Crisco® 100% Extra Virgin Olive Oil
2
cans Pillsbury™ refrigerated crusty French loaf
1/3
cup pine nuts
12
oz whole milk mozzarella cheese, diced
1
large tomato, diced (1 1/2 cups)

Steps

  • 1 Heat oven to 400°F. Microwave frozen broccoli as directed on bag. Cut open bag; set aside.
  • 2 Meanwhile, in 10-inch skillet, cook sausage over medium-high heat 5 to 8 minutes, stirring occasionally, until no longer pink; drain.
  • 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.
  • 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.
  • 5 Bake 25 to 29 minutes or until crust is golden brown and cheese begins to brown.
  • 1 Heat oven to 400°F. Microwave frozen broccoli as directed on bag. Cut open bag; set aside.
  • 2 Meanwhile, in 10-inch skillet, cook sausage over medium-high heat 5 to 8 minutes, stirring occasionally, until no longer pink; drain.
  • 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.
  • 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.
  • 5 Bake 25 to 29 minutes or until crust is golden brown and cheese begins to brown.
 

Nutrition Information

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
% Daily Value*:
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.
Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2014
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved