Pesto Veggie Pizza II

When thinking about what families like to eat the answer is pizza!

Yield

6 servings

Ingredients

1 (1/4 ounce) package active dry yeast
1 cup warm water (110°F to 115°F/43°C to 46°C)
1/3 cup grated Parmesan cheese
2 tablespoons canola oil
1 tablespoon granulated (white) sugar
1 tablespoon dried basil
1/2 teaspoon salt
3/4 cup all-purpose flour
1 to 1 1/2 cups whole wheat flour
3 1/2 cups fresh baby spinach
1/4 cup prepared pesto
1 3/4 cups coarsely chopped fresh broccoli
3/4 cup chopped green pepper
2 green onions, chopped
4 garlic cloves, minced
2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

In a small bowl, dissolve yeast in warm water. Add the Parmesan cheese, oil, sugar, basil, salt, all-purpose flour and 3/4 cup whole wheat flour. Beat until smooth. Stir in enough remaining whole wheat flour to form a soft dough (dough will be sticky).

Turn onto a lightly floured surface; knead until smooth and elastic, about 6 to 8 minutes. Cover and let rest for 10 minutes.

Meanwhile, preheat oven to 375°F (191°C). Roll dough into a 16 x 12-inch rectangle. Transfer to a baking sheet coated with cooking spray; build up edges slightly. Prick dough with a fork.

Bake for 8 to 10 minutes or until lightly browned.

Meanwhile, in a large saucepan, bring 1/2 inch of water to a boil. Add spinach; cover and boil for 3 to 5 minutes or until wilted. Drain and place in a food processor. Add pesto; cover and process until blended.

Spread over pizza crust. Top with broccoli, green pepper, green onions, garlic and mozzarella cheese.

Bake 10 to 12 minutes or until cheese is melted.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 20 minutes

Nutritional Information

Amount per serving: Calories 364, Fat 17 g (Saturated fat 6 g), Cholesterol 29 mg, Sodium 543 mg, Carbohydrate 35 g, Fiber 5 g, Protein 19 g. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 2 fat, 1 vegetable.

Recipe Courtesy Of

Dana Dirks, San Diego, California

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