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Broccoli-Cheese Stuffed Pizza

After eating stuffed pizza at various Italian restaurants, I decided to come up with my own version. The filling is very rich and resembles broccoli lasagna.

16 ServingsPrep: 30 min. + rising Bake: 20 min.

Ingredients

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°)
5 tablespoons canola oil, divided
2 teaspoons salt
4-1/2 to 5 cups all-purpose flour
1 carton (15 ounces) ricotta cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
2 cups (8 ounces) shredded part-skim mozzarella cheese
4 cups frozen broccoli florets, cooked and drained
1 jar (4 ounces) sliced mushrooms, drained

Directions

In a large bowl, dissolve yeast in warm water. Add 4 tablespoons oil,
salt and enough flour to form a soft dough. Turn onto a floured
surface; knead until smooth and elastic, about 6-8 minutes. Place in
a greased bowl, turning once to grease top. Cover and let rise in a
warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. knead for 10
minutes. Divide in half. Roll each portion into a 15-in. x 10-in.
rectangle; transfer each to a greased 15-in. x 10-in. x 1-in. baking
pan. Cover and let rise until doubled, about 30 minutes.
Brush one rectangle with remaining oil. Spread with ricotta cheese.
Sprinkle with garlic powder and oregano. Layer with mozzarella

2 of 2

Broccoli-Cheese Stuffed Pizza (continued)

Directions (continued)

cheese, broccoli and mushrooms. Invert remaining rectangle over
filling; pinch edges to seal.
Bake at 400° for 20-30 minutes or until golden brown. Yield:
12-16 servings.

Nutrition Facts: 1 piece equals 252 calories, 10 g fat (4 g saturated fat), 22 mg cholesterol, 415 mg sodium, 30 g carbohydrate, 2 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat.

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.