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Broccoli-Bacon Skillet Pizza

Photo: Jennifer Causey Styling: Lindsey Lower


Serves 4 (serving size: 2 slices)

Microwave-in-bag fresh vegetables help this meal come together lickety-split. A hot cast-iron skillet helps to crisp the bottom of the crust while the surface gets golden brown under the broiler--no baking required.  


  • 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

Nutrition Information

  • 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

  1. Place dough on counter at room temperature; cover to prevent drying.

  2. Preheat broiler to high.

  3. Microwave broccoli according to package directions. Carefully open bag; cool slightly. Halve or quarter larger florets.

  4. 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.

  5. Place cheeses and garlic in a bowl; stir to combine (mixture will be thick).

  6. 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.