Mix some broccoli into the cheese to make a tasty base for a ground-round topping.
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)
How to Make It
Preheat oven to 400°.
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.
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.
Place pizzas on a baking sheet. Bake at 400° for 18 minutes or until heated.