Deep Dish Broccoli Pizza
- Number of Servings: 8
Ingredients
1 package active dry yeast1 1/2 c. warm water1.5 c. whole wheat flour + a little for kneading2 c. all purpose flour1/4 c. all purpose flour2 c. skim milk1/2 package reduced-fat four-cheese Italian blend cheese1 t. crushed red pepper1 t. dried Italian seasoning1 t. salt1/2 pound steamed broccoli (the pretty parts)1/2 package reduced-fat four-cheese Italian blend cheese1 T. butter
Combine yeast with warm water (stir gently) and allow it to sit until it's creamy (a minute or two). In a large bowl, combine flours and salt. Add the yeast mixture and combine, then turn onto a lightly-floured surface and knead for about 5 minutes. Yes, this is a stiff dough! Allow it to rise in a warm place for about 90 minutes.
Divide the dough into two and stretch to fit into 2 8-inch round cake pans. Work and stretch the dough into a big circle, then press it into the bottoms and up the sides of the pans. Let them rise again for another 60 minutes.
Meanwhile, steam 1/2 pound broccoli until crisp-tender. Set aside to cool.
About 20 minutes before the crusts are ready, start the sauce. Put 1/4 c. flour in a medium saucepan over medium heat. Whisk in 2 c. skim milk. Cook, stirring often until thickened, about 7 minutes. Add in 1/2 package cheese blend, crushed red pepper, Italian seasoning, and salt. Allow cheese to melt, then remove from heat and set aside.
When crusts come out from second rise, preheat oven to 450 degrees. Bake the crusts for 10 minutes.
Divide the white sauce between the two pies. Top with the steamed broccoli. Melt 1 T. butter. Brush some on the edges of the pizza crust, then add the rest of the butter to the remaining 1/2 package of shredded cheese. Divide the cheese/butter mixture between the pies. Bake for another 10-15 minutes or until you have a nice browned cheese topping.
Serving Size: Makes 2 8" pies, and a serving size is 1/4 of a pie. 8 servings total.
Divide the dough into two and stretch to fit into 2 8-inch round cake pans. Work and stretch the dough into a big circle, then press it into the bottoms and up the sides of the pans. Let them rise again for another 60 minutes.
Meanwhile, steam 1/2 pound broccoli until crisp-tender. Set aside to cool.
About 20 minutes before the crusts are ready, start the sauce. Put 1/4 c. flour in a medium saucepan over medium heat. Whisk in 2 c. skim milk. Cook, stirring often until thickened, about 7 minutes. Add in 1/2 package cheese blend, crushed red pepper, Italian seasoning, and salt. Allow cheese to melt, then remove from heat and set aside.
When crusts come out from second rise, preheat oven to 450 degrees. Bake the crusts for 10 minutes.
Divide the white sauce between the two pies. Top with the steamed broccoli. Melt 1 T. butter. Brush some on the edges of the pizza crust, then add the rest of the butter to the remaining 1/2 package of shredded cheese. Divide the cheese/butter mixture between the pies. Bake for another 10-15 minutes or until you have a nice browned cheese topping.
Serving Size: Makes 2 8" pies, and a serving size is 1/4 of a pie. 8 servings total.
Nutritional Info Amount Per Serving
- Calories: 264.0
- Total Fat: 6.6 g
- Cholesterol: 20.3 mg
- Sodium: 845.1 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 2.9 g
- Protein: 14.7 g
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