Broccoli and Sun-Dried Tomato Pizza (White or Red)
Using plenty of broccoli makes this pizza a nourishing meal. Serve with any of the mixed greens salads on pages 51 to 53.
Recipe information
Yield
3 to 4 servings
Ingredients
1/4 to 1/2 cup sliced sun-dried tomatoes (not oil-cured)
One 12- to 14-inch good-quality pizza crust
1 cup good-quality marinara or pizza sauce or part-skim ricotta cheese
1 cup grated part-skim mozzarella cheese or mozzarella-style soy cheese
1 1/2 to 2 cups steamed bite-size broccoli florets
Preparation
Step 1
If the dried tomatoes you are using aren’t moist, soak them in hot water for about 10 minutes, and drain.
Step 2
Preheat the oven to 425°F.
Step 3
Place the crust on a pan, spread the sauce or ricotta cheese evenly over it, and sprinkle on the remaining ingredients in the order given.
Step 4
Bake until the cheese is bubbly, 8 to 10 minutes. Remove from the oven, let stand for 2 to 3 minutes, and cut into 4 or 6 wedges to serve.
nutrition information
Step 5
(with marinara)
Step 6
Calories: 268
Step 7
Total Fat: 6g
Step 8
Protein: 16g
Step 9
Carbohydrate: 28g
Step 10
Cholesterol: 19mg
Step 11
Sodium: 562mg
Step 12
(with ricotta)
Step 13
Calories: 337
Step 14
Total Fat: 10g
Step 15
Protein: 24g
Step 16
Carbohydrate: 35g
Step 17
Cholesterol: 40mg
Step 18
Sodium: 450mg
