Whole Wheat Veggie Pizza

Serves: 8
Total Calories: 171


1 loaf Rhodes 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.

Nutritional Facts:

Serves: 8
Total Calories: 171
Calories from Fat: 17

This Whole Wheat Veggie Pizza recipe is from the Cook'n with Rhodes Cookbook. Download this Cookbook today.

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