Broccoli Pizza With Quick And Easy Crust
|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)|
|Black pepper||1 Pinch|
|Low sodium tomato sauce||1 1⁄2 Cup (24 tbs)|
|Unbleached all-purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Tablespoon|
|Whole wheat flour||1 Cup (16 tbs)|
|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)|
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.
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.