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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I've been on a veggie bender these days, so when pizza night rolled around, I needed to serve both needs! I made my crust in the bread machine, so I did the veggie part while it was working; if using prepared dough, leave yourself enough time to let the veggies get cool enough to handle. Ingredients:
2 tablespoons olive oil |
2 tablespoons butter |
1 medium sweet white onion, diced |
2 garlic cloves, minced |
1/2 lb fresh broccoli, separated into fleurets |
1 (14 1/2 ounce) can diced tomatoes, drained |
1/4 teaspoon dried oregano |
1/4 teaspoon dried sweet basil leaves |
1/4 cup parmesan cheese, shredded |
1 cup black olives, sliced |
1 pizza dough |
2 tablespoons olive oil |
1 lb mozzarella cheese, shredded |
Directions:
1. Preheat oven to 500°.
2. In a wide skillet, heat 2 T. olive oil with butter. Add onions and garlic and sauté until golden. Add broccoli and cook, stirring, until bite tender. Season to taste with salt and pepper. Remove from heat and allow to cool.
3. Toss drained tomatoes with oregano, basil and Parmesan until nicely distributed.
4. Roll or stretch out dough onto a 14” pizza pan. Smear surface with olive oil. Cover surface with shredded mozzarella, making sure cheese goes right out to the edge of the dough. Top with broccoli and tomato mixtures and olives.
5. Bake on center rack for 5 - 10 minutes until crust is a lovely color and cheese bubbles. Remove from oven and allow to rest until cheese sets. Slice and serve!
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