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Whole Wheat Veggie Pizza |
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Serves: 8 Print this RecipeServing: 1 slice 1 loaf Rhodes Wheat Bread Dough or 8 Rhodes Whole Wheat Texas Rolls, thawed to room temperature (makes two 12-inch pizzas) 2 1/2 cups small broccoli florets 1 1/2 cups sliced yellow bell pepper 1/4 cup water 4 tablespoons pesto 2 cups grated provolone cheese Red onion sliced in thin rings 2 cloves garlic minced Salt and pepper, if desired Cut loaf in half or combine 4 Texas rolls together and, on a sprayed counter or board, roll into a 13-inch circle. Place on a sprayed 12-inch pizza pan. Repeat with remaining half loaf or 4 Texas rolls. Prick each crust generously with a fork. Bake at 350°F for 8-10 minutes. Remove from oven and set aside to cool. Place broccoli and yellow pepper in a bowl with water. Cover and microwave 1-2 minutes until crisp-tender. Remove from microwave and drain. Spread each partially baked crust with 2 tablespoons pesto. Sprinkle each with 1/2 of the cheese and top with broccoli, pepper & onion rings. Sprinkle 1/2 of the minced garlic over each pizza. Season with salt and pepper, if desired. Bake at 350°F an additional 10 minutes or until cheese is melted and crusts are golden brown. NOTE: Individual pizzas can be made using 1 Texas roll. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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