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Mushroom Broccoli Pizza -- e-w

Source of Recipe

Light & Tasty Annual Recipes 2002 � K. Kelly; Days Creek, OR
Mushroom Broccoli Pizza -- e-w
Serves: 6

1 1/4-oz. pkg. active dry yeast
3/4 c. warm water (110�-115�)
1 tsp. olive � or � canola oil
1/2 tsp. sugar
1/2 c. whole wheat flour
1/2 tsp. salt
1-1/2 c. all-purpose flour

Toppings:
3 c. broccoli florets
1 c. sliced mushrooms
1.4 c, chopped onion
4 garlic cloves, minced
1 T. olive � or � canola oil
1/2 c. pizza sauce
4 plum tomatoes, sliced lengthwise
1.4 c. chopped fresh basil
1-1/2 c. (6-oz.) shredded part-skim mozzarella cheese
1/3 c. shredded parmesan cheese

In a bowl, dissolve yeast in warm water. Add oil and sugar, mix well. Combine the whole wheat flour and salt; stir into yeast mixture until smooth. Stir in enough all=purpose flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled about 1-1/2 hours.

Punch dough down. Press onto the bottom and 1-in. up the sides of a 12-inch pizza pan coated with cooking spray. Prick dough several times with a fork. Bake at 425� for 6-8 minutes.

In a saucepan, bring 1-inch of water to a boil. Place broccoli in steamer basket over water, cover and steam for 5-6 minutes or until crisp tender. Transfer broccoli to a colander. Rinse with cold water; drain and set aside.

In a nonstick skillet, saut� mushrooms, onion and garlic in oil until mushrooms are tender. Spread pizza sauce over crust. Sprinkle with mushroom mixture. Arrange tomatoes and broccoli on top. Sprinkle with basil and cheeses. Bake at 425� for 12-14 minutes or until crust is golden and cheese is melted

One slice equals: 283 calories�9 gm fat (4 gm saturated)�19 mg cholesterol�492 mg sodium�39 gm carbohydrate�4 gm fiber�15 gm protein +++EXC: 2 starch�2 lean meat�1/2 fat +++WWP: 6