Veggie Pizza

Veggie Pizza

Two Twelve Inch Prepared Pizza Shells (Pre-Baked Are Preferred)

Two Twelve Inch Aluminum Pizza Pans

Two Broccoli Crowns

Four Roasted Red Peppers (Cut Into About One Inch Pieces)

Two Minced Garlic Cloves

Ten Basil Leaves

Four Tablespoons Of Olive Oil

Two Teaspoons Of Sea Salt

1/2 Teaspoon Of Crushed Red Pepper Flakes

1/4 Teaspoon Of Ground Black Pepper

(8) Slices Of Provolone Cheese

(8) Slices Of Part Skim Mozzarella Cheese

Cut the broccoli florets off of the stems. The florets should be bite sized. Chop the stems into about 1/2 inch cubes. Add about 1/2 inch of cold water to a shallow pan. Add the cubed broccoli stem pieces and a teaspoon of sea salt to the pan. Put the pan on high heat and cook the stem pieces until they are soft. Add the florets. Cover the pan and steam the florets for 4 minutes. Drain the broccoli well in a colander.

Preheat the oven to 475 degrees.

Place the pizza shells in the aluminum pizza pans. Brush the tops of the pizza crusts evenly with the olive oil. Sprinkle the tops equally with a teaspoon of sea salt and 1/2 teaspoon of crushed red pepper flakes.  Add an equal amount of the basil and the garlic to each pizza. Place an equal amount of the red peppers and the broccoli to each pizza. Add the same amount of both the provolone and the mozzarella cheeses to each pizza. Sprinkle the top of the cheese uniformly with the ground black pepper.

Bake in the preheated oven for 15 minutes or until the cheese becomes bubbly and slightly brown. Let the pizza sit for at least ten minutes before cutting it into slices.

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