Whole Wheat Pizza with Broccoli, Mushrooms and Onions
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Fresh Whole Wheat Pizza Crust Dough, 8 servingYellow Corn Meal, 4 tbspCanola Oil no stick cooking spray, 1 spray, 25 gramOrganic Mozarella Shredded CheesePizza Sauce for 1 Pizza, 1 servingBroccoli, fresh, 2 cup, choppedMushrooms, fresh, 1 cup, pieces or slicesOnions, raw, 1 cup, choppedParmesan Cheese, grated, .25 cupPowdered Garlic, 1 tsp (NO SALT)Oregano, ground, 1 tbsp
If Piza Dough is frozen, dethaw at least 2 hours ahead of time on plate countertop according to package instructions.
Pre-heat Oven to 425 degrees, placing the rack in the center of the oven, not too close to the bottom or top but in the center.
On the counter, spray a pizza sheet or shallow metal rectangle baking pan with Cooking Oil Spray, or grease with an organic baking spread. Shake the corn meal over the greased sheet and shake the sheet to spread it out.
Take the fresh pizza dough and punch it about 10 times to be sure the air bubbles are out of it. Spread the dough out with your hands a bit, then lay it on the sheet and press it to the corners and near the edges. Your warm fingertips should help it to spread.
Bake the un-topped pizza dough in the oven for 8 minutes or until starts to golden on top. Now, start the broccoli before the dough is ready to come out. Steam the broccoli in a little water either in a Pyrex or bowl in the microwave, covered for about 3 minutes; or, steam it in a small pot with a lid with a little water about 3 to 4 minutes on the stove top. Drain the water from the broccoli, press in a colander or strainer to push out as much water as you can.
Top the pizza dough with the pizza tomato sauce, onions, mushrooms and broccoli, garlic powder and oregano, and top off with the Mozarella and Parmesan Cheeses.
Bake another 10 minutes or until hot and bubbly.
Serving Size: Makes 8 Slices
Number of Servings: 8
Recipe submitted by SparkPeople user FRENCHYLOEB.
Pre-heat Oven to 425 degrees, placing the rack in the center of the oven, not too close to the bottom or top but in the center.
On the counter, spray a pizza sheet or shallow metal rectangle baking pan with Cooking Oil Spray, or grease with an organic baking spread. Shake the corn meal over the greased sheet and shake the sheet to spread it out.
Take the fresh pizza dough and punch it about 10 times to be sure the air bubbles are out of it. Spread the dough out with your hands a bit, then lay it on the sheet and press it to the corners and near the edges. Your warm fingertips should help it to spread.
Bake the un-topped pizza dough in the oven for 8 minutes or until starts to golden on top. Now, start the broccoli before the dough is ready to come out. Steam the broccoli in a little water either in a Pyrex or bowl in the microwave, covered for about 3 minutes; or, steam it in a small pot with a lid with a little water about 3 to 4 minutes on the stove top. Drain the water from the broccoli, press in a colander or strainer to push out as much water as you can.
Top the pizza dough with the pizza tomato sauce, onions, mushrooms and broccoli, garlic powder and oregano, and top off with the Mozarella and Parmesan Cheeses.
Bake another 10 minutes or until hot and bubbly.
Serving Size: Makes 8 Slices
Number of Servings: 8
Recipe submitted by SparkPeople user FRENCHYLOEB.
Nutritional Info Amount Per Serving
- Calories: 273.3
- Total Fat: 9.2 g
- Cholesterol: 2.5 mg
- Sodium: 739.7 mg
- Total Carbs: 36.2 g
- Dietary Fiber: 4.0 g
- Protein: 13.3 g
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