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Broccoli-Ricotta Pizza

http://www.eatingwell.com/recipes/broccoli_ricotta_pizza.html

From EatingWell:  The Simple Art of EatingWell, September/October 2011

This white pizza features three kinds of cheese—ricotta, Parmesan and sharp Cheddar—and chopped broccoli. Try other vegetables instead of—or in place of some of—the broccoli if you wish. No time to make homemade dough? Look for whole-wheat pizza-dough balls at your supermarket. Check the ingredient list to make sure the dough doesn’t contain any hydrogenated oils.

5 servings | Active Time: 35 minutes | Total Time: 2 hours

Ingredients

Thin-Crust Whole-Wheat Pizza Dough

Toppings

Preparation

  1. To prepare dough: Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, bread flour (or all-purpose flour) and salt until the dough begins to come together.
  2. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor or in a stand mixer with a dough hook. Process or mix until it forms a ball. Continue to process until the dough is smooth and elastic, about 1 minute more in a food processor or 4 to 5 minutes more on low speed in a stand mixer.) Place the dough in an oiled bowl and turn to coat.
  3. Cover with a clean kitchen towel; set aside in a warm, draft-free place until doubled in size, about 1 hour.
  4. Position rack in lower third of oven; preheat to 450°F. Brush oil over a large baking sheet. Sprinkle the baking sheet with cornmeal to coat evenly.
  5. Combine ricotta, Parmesan, salt and pepper in a small bowl.
  6. Sprinkle flour over work surface. Roll out the dough to the size of the baking sheet (see Tips) and transfer to the baking sheet. Cover the dough with the ricotta mixture. Scatter with broccoli and sprinkle with Cheddar. Bake until the crust is crispy and the cheese is melted and starting to brown, 15 to 20 minutes.

Nutrition

Per serving : 397 Calories; 15 g Fat; 7 g Sat; 5 g Mono; 36 mg Cholesterol; 47 g Carbohydrates; 18 g Protein; 5 g Fiber; 566 mg Sodium; 265 mg Potassium

3 Carbohydrate Serving

Exchanges: 2 1/2 starch, 1 vegetable, 2 medium-fat meat

Tips & Notes