Mushroom Broccoli Pizza Recipe

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Mushroom Broccoli Pizza Recipe
Mushroom Broccoli Pizza Recipe photo by Taste of Home
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Mushroom Broccoli Pizza Recipe

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I wouldn't say I'm a vegetarian, but I do like meatless entrees. Since I enjoy gardening, I often cook with homegrown veggies, finding creative ways to use them up, like in this fresh, filling pizza. —Kathleen Kelley, Roseburg, Oregon
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.

Ingredients

  • 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
  • TOPPINGS:
  • 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

Directions

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

Nutritional Facts

1 slice: 317 calories, 11g fat (5g saturated fat), 21mg cholesterol, 558mg sodium, 40g carbohydrate (4g sugars, 4g fiber), 16g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 1 vegetable, 1/2 fat.

  • 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
  • TOPPINGS:
  • 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
  1. 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.
  2. 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°.
  3. 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.
  4. 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.
  5. 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

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getto140 User ID: 1493976 78825
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."

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