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Broccoli Pizza With Quick And Easy Crust

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Ingredients
For sauce
  Water 1⁄4 Cup (4 tbs)
  Low sodium tomato paste 3 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Onion 1⁄2 Cup (8 tbs), finely chopped
  Dried oregano leaves 1⁄2 Teaspoon
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Dried marjoram leaves 1⁄2 Teaspoon
  Finely chopped green bell pepper 1⁄4 Cup (4 tbs)
  Sugar 1⁄2 Teaspoon
  Black pepper 1 Pinch
  Low sodium tomato sauce 1 1⁄2 Cup (24 tbs)
For dough
  Unbleached all-purpose flour 2 Cup (32 tbs)
  Baking powder 1 Tablespoon
  Whole wheat flour 1 Cup (16 tbs)
  Beer 12 Ounce
For topping
  Grated non fat mozzarella cheese 1 1⁄2 Cup (24 tbs)
  Sliced mushrooms 1⁄2 Cup (8 tbs)
  Broccoli florets 3⁄4 Cup (12 tbs), steamed
  Nonfat grated parmesan cheese 1⁄4 Cup (4 tbs)
  Chopped scallions 1⁄2 Cup (8 tbs)
  Cheese 1 Tablespoon
Directions

For the sauce, heat water in a saucepan over medium heat. Add garlic and onion. Cook and stir for 5 minutes or until onion is tender. Add more liquid during this process if necessary.
Add the parsley, green pepper, tomato sauce, tomato paste, oregano, marjoram, sugar, and black pepper.
Bring sauce to a boil.
Reduce heat and simmer, uncovered, for 10 minutes.
Set aside.
Preheat oven to 425 degrees.
For the dough, combine flours, baking soda, and beer in a large bowl.
Spread dough in a 9-by-13-inch pan.
Spread sauce over the dough.
Top the sauce with the mozzarella cheese and Parmesan cheese.
Sprinkle the mushrooms over the pizza.
Top with the steamed broccoli and the scallions.
Bake for 25 minutes or until crust is crispy and golden.
Cut into 6 wedges.

Recipe Summary

Cuisine: 
Italian
Course: 
Snack
Method: 
Baked
Dish: 
Pizza
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

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