Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Ann Taylor Pittman
Recipe by Cooking Light April 2016

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Credit: Jennifer Causey Styling: Lindsey Lower

Recipe Summary test

Yield:
Serves 4 (serving size: 2 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place dough on counter at room temperature; cover to prevent drying.

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  • 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.

Nutrition Facts

338 calories; fat 14.6g; saturated fat 5.2g; mono fat 6.9g; poly fat 2.2g; protein 19g; carbohydrates 37g; fiber 5g; cholesterol 27mg; iron 1mg; sodium 689mg; calcium 322mg; sugars 1g.
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