When I was thinking about what my family likes to eat and what I like to cook, the answer was pizza—especially this one!
—DANA DIRKS SAN DIEGO, CA
PREP: 30 MIN. + STANDING • BAKE: 10 MIN. • MAKES: 6 SERVINGS
1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1/3 cup grated Parmesan cheese
2 tablespoons canola oil
1 tablespoon sugar
1 tablespoon dried basil
1/2 teaspoon salt
3/4 cup all-purpose flour
1 to 1 1/2 cups whole wheat flour
3 1/2 cups fresh baby spinach
1/4 cup prepared pesto
1 3/4 cups coarsely chopped fresh broccoli
3/4 cup chopped green pepper
2 green onions, chopped
4 garlic cloves, minced
2 cups (8 ounces) shredded part-skim mozzarella cheese
1. In a small bowl, dissolve yeast in warm water. Add the Parmesan cheese, oil, sugar, basil, salt, all-purpose flour and 3/4 cup whole wheat flour. Beat until smooth. Stir in enough remaining whole wheat flour to form a soft dough (dough will be sticky).
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.
3. Roll dough into a 16-in. x 12-in. rectangle. Transfer to a baking sheet coated with cooking spray; build up edges slightly. Prick dough with a fork. Bake at 375° for 8-10 minutes or until lightly browned.
4. Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain and place in a food processor. Add pesto; cover and process until blended.
5. Spread over pizza crust. Top with broccoli, green pepper, green onions, garlic and mozzarella cheese. Bake for 10-12 minutes longer or until the cheese is melted.
PER SERVING 364 cal., 17 g fat (6 g sat. fat), 29 mg chol., 543 mg sodium, 35 g carb., 5 g fiber, 19 g pro. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 2 fat, 1 vegetable.