Broccoli-Bacon Skillet Pizza
- 10 ounce refrigerated whole-grain pizza dough
- 1 (12-ounce) package microwave-in-bag fresh broccoli florets
- 4 center-cut bacon slices, chopped
- 2/3 cup part-skim ricotta cheese
- 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
- 1 garlic clove, grated
- 1 tablespoon canola oil
- calories 338
- fat 14.6 g
- satfat 5.2 g
- monofat 6.9 g
- polyfat 2.2 g
- protein 19 g
- carbohydrate 37 g
- fiber 5 g
- cholesterol 27 mg
- iron 1 mg
- sodium 689 mg
- calcium 322 mg
- sugars 1 g
- Est. Added Sugars 0 g
How to Make It
Place dough on counter at room temperature; cover to prevent drying.
Preheat broiler to high.
Microwave broccoli according to package directions. Carefully open bag; cool slightly. Halve or quarter larger florets.
Cook bacon in a 10-inch cast-iron skillet over medium heat 6 minutes or until crisp; remove from pan with a slotted spoon. Add broccoli to drippings in pan; toss well to coat. Remove broccoli from pan.
Place cheeses and garlic in a bowl; stir to combine (mixture will be thick).
Heat pan over medium-high heat. Roll dough into a 10 1/2-inch circle. Add oil to pan; swirl to coat. Remove pan from heat. Fit dough into pan, pressing slightly up sides of pan. Spread cheese mixture evenly over dough. Return pan to medium-high heat; cook 2 minutes or until browned on bottom. Place pan in oven; broil 2 minutes or until cheese is lightly browned. Top pizza with broccoli mixture; broil 1 minute. Remove pan from oven; sprinkle bacon over top. Cut into 8 wedges.