Friday, March 15, 2013
White Pizza with Broccoli and Red Bell Pepper
I made the dough for this pizza Sunday night, froze it, then topped it on Wednesday night. It was perfect! You might think freezing pizza dough might not work well but trust me, it was just like delivery pizza.
The fact that we top this with so many healthy veggies and both lean and full fat cheese makes it filling but healthy.
-Thin crust, whole wheat pizza dough
-3/4 cup park skim ricotta
-1 tablespoon grated Parmigiano Reggiano
-1/4 teaspoon salt
-1/4 teaspoon freshly ground pepper
-3 cups broccoli florets (you can chop them if you want)
-1 cup shredded sharp cheddar cheese
Position rack in lower third of oven. Preheat the oven to 450F. Place a baking sheet inside the oven and let it get hot while the oven is heating up.
Combine ricotta, parmesan, salt and pepper in a small bowl. If your pizza dough is frozen, you can top it on a cutting board while the oven heats up. But you must work quickly because if it softens up, it will be difficult to transfer to the baking sheet. If you prefer, you can wait until the baking sheet is hot enough to put the pizza in the baking sheet and top it. Spread the ricotta mixture all over the dough.
You can sprinkle garlic powder too if you'd like. Then top with the veggies in whatever pattern you like.
You can sprinkle a little bit more salt and pepper. Then top with the cheddar cheese.
Drizzle a little bit of olive oil all over the pizza, you can sprinkle some dried oregano too.
Once the oven has come to temp, carefully remove the baking sheet with a dish towel or pot holder, brush olive oil all over the baking sheet, and quickly put the pizza dough in it with the toppings. Or if you wanted to wait, put the dough in the oiled baking sheet and quickly top.
Then, bake the pizza for 15-20 minutes, until the cheese has melted and is golden brown.
This was blurry because I was too excited to eat.. Sure, that was why.
This is your serving. NOM!
Calories: 397 for 1/5