Individual Pizzas with Broccoli, Cheese, and Meat Sauce

Mix some broccoli into the cheese to make a tasty base for a ground-round topping.

Yield: 6 servings (serving size: 1 pizza)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 509
  • Calories from fat: 30%
  • Fat: 17.1g
  • Saturated fat: 7.7g
  • Monounsaturated fat: 6.7g
  • Polyunsaturated fat: 1.4g
  • Protein: 29g
  • Carbohydrate: 59.1g
  • Fiber: 2.7g
  • Cholesterol: 45mg
  • Iron: 4.8mg
  • Sodium: 1033mg
  • Calcium: 538mg


  • 1 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1/2 pound ground round
  • 3 tablespoons tomato paste
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 1 1/2 cups diced fresh tomatoes
  • 3 cups broccoli florets
  • 1 1/4 cups part-skim ricotta cheese
  • 1/2 cup loosely packed basil leaves
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1 teaspoon fresh lemon juice
  • 6 (4-ounce) Italian cheese-flavored pizza crusts (such as Boboli)


  1. Preheat oven to 400°.
  2. Cook onion, garlic, and beef in a large nonstick skillet over medium-high heat until beef is browned, stirring to crumble. Add tomato paste, 1/4 teaspoon salt, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes.
  3. Steam broccoli, covered, 4 minutes or until tender. Drain. Place broccoli, 1/4 teaspoon salt, ricotta, basil, Parmesan, and juice in a blender or food processor; process until broccoli is finely chopped. Spread about 1/3 cup broccoli mixture over each pizza crust, leaving a 1/2-inch border; top with 1/3 cup beef mixture.
  4. Place pizzas on a baking sheet. Bake at 400° for 18 minutes or until heated.
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