"I wouldn't say I'm a vegetarian, but I do like meatless entrees," says Kathleen Kelly of Roseburg, Oregon. "Since I enjoy gardening, I often cook with homegrown veggies."
Recommended: 55 Snacks for Your March Madness Party
- 1 package (1/4 ounce) active dry yeast
- 3/4 cup warm water (110° to 115°)
- 1 teaspoon olive oil
- 1/2 teaspoon sugar
- 1/2 cup whole wheat flour
- 1/2 teaspoon salt
- 1-1/2 cups all-purpose flour
- 1 tablespoon olive oil
- 1 cup sliced fresh mushrooms
- 1/4 cup chopped onion
- 4 garlic cloves, minced
- 3 cups broccoli florets
- 2 tablespoons water
- 1/2 cup pizza sauce
- 4 plum tomatoes, sliced
- 1/4 cup chopped fresh basil
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
- 1/3 cup shredded Parmesan cheese
- In a bowl, dissolve yeast in warm water. Add oil and sugar; mix well. Combine whole wheat flour and salt; stir into yeast mixture until smooth. Stir in enough all-purpose flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 425°.
- Punch down dough; press onto a 12-in. pizza pan coated with cooking spray. Prick dough several times with a fork. Bake until edges are light golden brown, 10-12 minutes.
- In a nonstick skillet, heat oil over medium-high heat; saute mushrooms, onion and garlic until tender. Place broccoli and water in a microwave-safe bowl; microwave, covered, on high until broccoli is crisp-tender, about 2 minutes. Drain well.
- Spread pizza sauce over crust. Top with mushroom mixture, tomatoes, broccoli, basil and cheeses. Bake until crust is golden brown and cheese is melted, 12-14 minutes. Yield: 6 slices.
Originally published as Mushroom Broccoli Pizza in Light & Tasty April/May 2001, p52
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
Reviews for Mushroom Broccoli Pizza
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Mar. 1, 2010
"I made this for dinner tonight. It is GREAT. I added a little chopped green pepper as well. It took longer then 30 minutes, however, but I started it early so it was not a big deal."