Broccoli Pizza With Quick And Easy Crust Recipe
Summary
Ingredients
Sauce
1/4 cup water
3 tablespoons low-sodium tomato paste
1 clove garlic, minced
1/2 cup onion, finely chopped
1/2 teaspoon dried oregano leaves
1/4 cup chopped fresh parsley
1/2 teaspoon dried marjoram leaves
1/4 cup finely chopped green bell pepper
1/2 teaspoon sugar
Pinch of black pepper
1 1/2 cups low-sodium tomato sauce
Dough
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 cup whole wheat flour
12 ounces beer
Topping
1 1/2 cup nonfat grated mozzarella cheese
1/2 cup sliced mushrooms
3/4 cup broccoli florets, steamed
1/4 cup nonfat grated Parmesan
1/2 cup chopped scallions cheese
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.
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.
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