I got the inspiration for this recipe from one of my favorite sites that I’ve mentioned before. I changed a few things about it and added my own touches to fit my tastes. It’s very easy to make, especially when you get help from the store-bought pizza dough! Pizza has a bad reputation, but it really can be good for you with a few modifications. First, it is ALWAYS better to get “thin crust”, even when you are ordering out. Less dough = less calories. Second, skip the fatty meats and extra cheeses, and try ordering as many veggies as you can. That’s why I love this recipe- it has 2 cups of broccoli on top! The dough that I used for this recipe was Pillsbury’s Refrigerated Thin Pizza Crust. However, if you can find it, it is much better to use a whole-wheat dough (I was very upset that my store didn’t have it!)
1 roll of Pillsbury Refrigerated Thin Pizza Crust
2 cups broccoli florets, cooked in boiling water until tender
2 cups Fat Free Shredded Mozzarella Cheese
1/3 cup pre-made Pesto (I used Spice World brand, found with the pre-chopped jars of garlic)
1/4 cup Reduced Fat Feta Cheese
Grated Parmesan Cheese (optional)
salt and pepper
Preheat oven to 400 degrees. Spread the dough out on a cookie sheet (sprayed with non-stick spray), and pre-bake the dough according to package directions, 5 minutes. Take the dough out of the oven. Cook the broccoli florets in boiling water for about 4-5 minutes, until tender. Drain and pat dry.
Spread the pre-baked dough with the pesto in an even layer.
Spread the broccoli on top of the pesto in another even layer. Season with salt and pepper, to taste. Sprinkle the Mozzarella and Feta cheeses on top. Bake for another 10 minutes, or until crust is golden brown and cheese is melted. Sprinkle individual slices with Parmesan cheese, if you want. Serve hot!