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Sicilian-Style Pizza with Broccoli Pesto

1 Ratings

1 Comments

Prep 30 min
Total 55 min
Ingredients 7
Servings 6

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

Bake-Off® Contest 47, 2014

Norell Albanis

Naples, Florida

Ingredients

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

1/3

cup pine nuts

oz whole milk mozzarella cheese, diced

large tomato, diced (1 1/2 cups)

Steps

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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 Facts

Serving Size: 1 Serving

Calories: 740
Calories from Fat: 380

% Daily Value

Total Fat: 42g; 65%
Saturated Fat 16g 79% Trans Fat 0g
Cholesterol: 75mg; 25%
Sodium: 1650mg; 69%
Potassium: 460mg; 13%
Total Carbohydrate: 58g; 19%
Dietary Fiber 3g 11% Sugars 3g
Protein: 30g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 20%; 20%
Calcium: 35%; 35%
Iron: 25%; 25%

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;