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Broccoli Pizza


Thursday, January 01, 2004
Serves 8
For the Pizza:½ recipe for Basic Pizza Crust (see below)
1 cup diced onions
1 teaspoon olive oil
1 cup nonfat sour cream
3 cups small broccoli florets, lightly steamed
2/3 cup shredded reduced fat Cheddar cheese
2 tablespoons grated Parmesan cheese

For the Crust:
2 cups warm (about 115 degrees) water
2 packages quick-rising yeast
4 cups unbleached flour
3 cups whole-wheat flour
For the Crust:
In a large bowl, combine the water and yeast. Stir and allow to proof for 5 minutes, or until foamy. Stir and allow to proof for 5 minutes, or until foamy. Stir in the unbleached flour and mix well with a wooden spoon. Gradually add enough whole-wheat flour to form a soft but kneadable dough.
Turn out onto a lightly floured surface and knead until smooth, about 5 minutes. Divide in half, form each part into a ball, and let rest for 5 minutes.
Coat 2 large baking sheets with no-stick spray. Place 1 ball of dough on each sheet and shape into a 14" circle with a slightly raised edge. (The dough is now ready for your choice of toppings. Bake at about 475 degrees for 10 to 12 minutes.)

For the Pizza:
In a 2-cup glass measure, combine the onions and oil. Cover with vented plastic wrap and microwave on high for 2 minutes, or until the onions are softened. Stir in the sour cream. Spread over the pizza crust, leaving a ½" border. Top with the broccoli. Sprinkle with the Cheddar and Parmesan.
Bake on the bottom shelf of the oven at 475 degrees for 10 to 12 minutes, or until the crust is nicely browned.
Nutrition Facts:
233 calories; 1.9g fat (17% of calories); 5.1g dietary fiber; 1 mg. Cholesterol; 62mg. sodium
St. Johns
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