Ingredients

The following ingredients have 4 Servings
  • 16 oz whole wheat or white pizza dough ((I pick it up at Trader Joes or Fresh and Easy))
  • 1 Cup ricotta cheese
  • 1/4 Cup grated parmesan cheese (like Kraft)
  • 1 Tablespoon extra virgin olive oil
  • 2 Cups fresh spinach leaves (chopped)
  • 2 Cups fresh broccoli florets (steamed until fork tender, about 3 minutes in boiling water)
  • Pinch of salt
  • 1/2 Cup Roasted red bell peppers (from can or fresh)
  • 1 1/2 Cup shredded mozzarella cheese
  • 2 Tablespoons extra virgin olive oil
  • 1/2 teaspoon dried Italian Seasoning

Instruction

  • Preheat oven to 375 degrees F. 
  • Divide dough into 2 equal pieces. Spread and press one piece of dough into the bottom and sides of a 9-9 ½ inch round cake or tart pan that has been sprayed with non-stick cooking spray. (I used a 9 ½ inch deep quiche pan with a removable bottom that worked perfectly).
  • In a medium bowl, mix together the ricotta and parmesan cheese until well combined. Spread into pressed pizza dough.
  • Place olive oil into a medium skillet over medium heat.
  • Saute spinach until wilted down, about 3 minutes. Place evenly over ricotta cheese layer. 
  • Place steamed broccoli florets over spinach and season with a pinch or two of kosher salt. 
  • Layer roasted red peppers, then mozzarella cheese over top. 
  • Press out remaining piece of dough and place over filling, tucking edges inside of pan. 
  • Brush with olive oil and sprinkle with Italian Seasoning. 
  • Bake for 25-35 minutes or until crust is golden brown and cooked through.
  • Let cool for 10 minutes before removing from pan or cutting into wedges.