| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Italian |
Pizza, Italian, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 1 |
|
Chopped small onion |
| 3 |
|
Large minced garlic cloves |
| 1 |
lb |
Fresh broccoli |
| 1 |
|
Large red bell pepper seeded and chopped |
| 1 |
lb |
Skim milk mozzarella cheese |
| 2 |
|
Deep dish (thick) crusts |
| 6 |
oz |
Grated provolone cheese |
| 4 |
oz |
Shredded parmesan cheese |
| 4 |
tb |
Unbleached flour |
|
|
Salt & fresh ground pepper |
INSTRUCTIONS
Spray small nonstick skillet with cooking spray; add oil, onion and
garlic. Cook over low heat for about five minutes, until soft; transfer to
mixing bowl. Separate broccoli florets and add to mixing bowl. Peel
broccoli stems and chop coarsely; add to bowl. Shred the mozzarella cheese.
Stir in peppers, cheese, flour salt and pepper ingredients.
Divide mixture, spreading evenly over two deep-dish crusts. Put pizzas
on lower shelves of oven pre heated to 425 degrees. Bake for 20-22 minutes
or until crusts are golden.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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