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Broccoli And Red Pepper Pizza

Pizza topped with mixed veggies is always popular. We’ve contained the calories without sacrificing the flavor by sautéing the veggies in light corn-oil spread and sprinkling the pizza with part-skim mozzarella.
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Ingredients

8 MAIN-DISH SERVINGS

  • Homemade pizza dough
  • 2 teaspoons olive oil
  • 1 large red pepper 6 to 8 ounces, cut into thin strips
  • 1 large garlic clove crushed with garlic press
  • 1 package 16 ounces broccoli flowerets
  • ¼ teaspoon salt
  • ½ cup tomato sauce
  • ½ cup packed basil leaves chopped
  • 4 ounces part-skim mozzarella or monterey jack cheese shredded (1 cup)

Instructions

  • Prepare Homemade Pizza Dough.
  • Preheat oven to 450°F; position rack at bottom.
  • In nonstick 12-inch skillet, heat olive oil over medium-high heat.
  • Add red pepper and garlic; cook until softened.
  • Meanwhile, in 10-inch skillet, heat 1 inch water to boiling over high heat.
  • Place steamer basket in skillet; add broccoli.
  • Reduce heat to medium; cover and steam until tender.
  • Remove broccoli from water; transfer to skillet with red pepper, add salt, and toss well to mix.
  • Spread dough with tomato sauce.
  • Spoon broccoli mixture on top.
  • Sprinkle with basil and cheese.
  • Bake until crust is golden and crisp, 20 to 25 minutes.
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Course; Pizza
Cuisine; European / Italian
Diets; Vegetarian