Happy Friday everyone! This week has been looong and trying. But at least I made it through...and ate some great food in the process. I'm actually still craving this pizza from two days ago! :)
Broccoli and Sun-Dried Tomato Pizza
from The Vegetarian 5-Ingredient Gourmet
- 1/4-1/2 cup sun-dried tomatoes, not oil-cured but moist
- 12-14 inch good quality pizza dough, room temperature
- 1 cup marinara or pizza sauce
- 1 cup part-skim shredded mozzarella
- 1 1/2-2 cups steamed broccoli florets
Preheat oven to 325°rees;F. After pizza dough has reached room temperature (about 20 minutes out of the fridge), lightly flour a clean working space. Using the palm of your hands, flatten the dough into a small round. Begin stretching the pizza dough until it reaches your desired size and thinness. I always make a "lip" around the edge to provide a nice crust but this can be stretched further for thinner crusts. (AB gives a great tutorial here. Watch Part 1 too if you want to make your dough from scratch.)
After dough has reached your desired size, prepare the pan with a sprinkling of cornmeal. Top the crust with the marinara or pizza sauce, spreading to . Top with the sundried tomatoes.
Add the cheese. After making sure the broccoli is in bite-sized pieces, top evenly with broccoli. Bake for 8-10 minutes or until bubbly and crust is lightly browned.
Yummm. This pizza was the bomb. It would've been fine even without the broccoli too. Just a cheese and sun-dried tomato pizza. But we all need our veggies. This serves 2-4 depending on how many slices you want :)
Nutritional Information (1/4 of the pizza, with WW crust): 268 calories, 6g fat (2.6g sat), 10 g fiber, 16 g protein
I'm really excited to try the "white" version of this pizza...using ricotta instead of pizza sauce. :)