Italian Broccoli and Provolone Pizza
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Updated Apr 28, 2021
Italian - style dinner ready in just 30 minutes! Enjoy this cheesy thin-crusted vegetable pizza baked using refrigerated pizza crust dough.
Italian Broccoli and Provolone Pizza
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- Prep Time 10 min
- Total 30 min
- Ingredients 6
- Servings 6
Ingredients
- 2 cups frozen broccoli cuts
- 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
- 1/2 cup Italian-style chunky tomato sauce
- 1 cup sliced mushrooms (3 ounces)
- 1/4 cup chopped drained roasted red bell peppers (from 7-ounce jar)
- 1 1/2 cups shredded provolone cheese (6 ounces)
Instructions
-
Step1Cook broccoli as directed on package until crisp-tender; drain.
-
Step2Heat oven to 425°. Lightly grease jelly roll pan, 15 1/2x10 1/2x1 inch. Unroll pizza crust dough; press evenly in pan. Bake 6to 8 minutes or until light golden brown.
-
Step3Spread tomato sauce over crust. Top with broccoli, mushrooms, bell peppers and cheese.
-
Step4Bake 6 to 10 minutes longer or until crust is deep golden brown and cheese is melted. Cut into squares.
Nutrition
245
Calories
11g
Total Fat
11g
Protein
27g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 245
- Calories from Fat
- 100
- Total Fat
- 11g
- Saturated Fat
- 5g
- Cholesterol
- 25mg
- Sodium
- 610mg
- Total Carbohydrate
- 27g
- Dietary Fiber
- 2g
- Protein
- 11g
% Daily Value*:
Exchanges:
Tips from the
Pillsbury Kitchens
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