Shake up pizza night with a broccoli white sauce pizza. This is a great way to add more veggies to your diet while still enjoying a classic. A few options let you customize the recipe based on your or your family’s preferences.
- 1 package of pizza dough (use whole wheat if available)
- Semolina or whole wheat flour to handle the dough
- 2 heads of broccoli, chopped into florets (about 3 cups)
- 1 tablespoon freeze-dried garlic
- ¾ cup reduced-fat ricotta cheese
- ½ cup shredded part-skim mozzarella cheese
- Salt, to taste
- Fresh or dry oregano or basil, optional
If you have purchased frozen pizza dough, make sure it has thawed overnight. Then let it rest on the counter for at least 20 minutes before shaping it into a pizza.
Preheat oven to 500 degrees.
While the pizza dough is resting on the counter, you can steam the broccoli. Put the florets in a medium saucepan with 2 cups of rapidly boiling water. Steam for 3-4 minutes. Watch carefully. When the broccoli is ready, it will be bright green still, and tender-crisp. It is better for it to be undercooked than overcooked. Remove from the heat and drain completely. Then rinse with cold water to stop the cooking process and drain again. Pour the broccoli out onto some paper towels. You don’t want to transfer any water to the surface of the pizza.
When you are ready to shape the dough, put a couple of tablespoons of flour (semolina or wheat) onto a large cutting board. Coat the dough ball with flour. Flatten the ball into a disc. Then with your fingertips, work your way around the edges, stretching it out as you go. Put your fist in the middle of the growing circle and let the sides stretch. Move your arm up and down to help stretch it out, then work your fingers around the edge of the circle one more time.
Spray the pizza pan with a little nonstick cooking spray and spread the circle of dough onto the pan. With the back of a spoon, spread the ricotta evenly over the pizza. Then sprinkle with the dried garlic. Arrange the broccoli pieces over the surface evenly. Sprinkle with mozzarella. Option to season with salt and herbs.
Bake in the oven for 10-15 minutes, watch carefully. If the cheese starts to brown too quickly (before the crust has had a chance to brown), reduce the heat a little. When the cheese and crust are just starting to brown, remove from the oven and let cool for 2 minutes. Slice and serve immediately.
Note: You may also use frozen cauliflower crust which will reduce carbs but may increase sodium.
Nutrition Facts (per serving):*
380 calories, 8.5g fat (4.5g saturated fat), 30mg cholesterol, 56g carbohydrates, 22.8g protein, 1.6g sugar, 4.5g fiber
*using Cadia traditional pizza dough and no added salt
Adapted from: Streaming Gourmet
Reviewed by PeaceHealth dietitians and nutritionists