Deep Dish Broccoli Pizza
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Deep Dish Broccoli Pizza calories by ingredient
Introduction
Fresh broccoli, a creamy white cheese sauce and buttery cheese top a hearty homemade crust. This goes well with a sweet/tart salad on the side (the one in the pic is romaine, carrots and green olives with a raspberry jam vinaigrette.) Fresh broccoli, a creamy white cheese sauce and buttery cheese top a hearty homemade crust. This goes well with a sweet/tart salad on the side (the one in the pic is romaine, carrots and green olives with a raspberry jam vinaigrette.)Number of Servings: 8
Ingredients
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1 package active dry yeast
1 1/2 c. warm water
1.5 c. whole wheat flour + a little for kneading
2 c. all purpose flour
1/4 c. all purpose flour
2 c. skim milk
1/2 package reduced-fat four-cheese Italian blend cheese
1 t. crushed red pepper
1 t. dried Italian seasoning
1 t. salt
1/2 pound steamed broccoli (the pretty parts)
1/2 package reduced-fat four-cheese Italian blend cheese
1 T. butter
Directions
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.