Using plenty of broccoli makes this pizza a nourishing meal. Serve with any of the mixed greens salads on pages 51 to 53.

　　

Ingredients

3 to 4 servings

　　1/4 to 1/2 cup sliced sun-dried tomatoes (not oil-cured)

　　One 12- to 14-inch good-quality pizza crust

　　1 cup good-quality marinara or pizza sauce or part-skim ricotta cheese

　　1 cup grated part-skim mozzarella cheese or mozzarella-style soy cheese

　　1 1/2 to 2 cups steamed bite-size broccoli florets

　　

Step 1

If the dried tomatoes you are using aren’t moist, soak them in hot water for about 10 minutes, and drain.

　　

Step 2

Preheat the oven to 425°F.

　　

Step 3

Place the crust on a pan, spread the sauce or ricotta cheese evenly over it, and sprinkle on the remaining ingredients in the order given.

　　

Step 4

Bake until the cheese is bubbly, 8 to 10 minutes. Remove from the oven, let stand for 2 to 3 minutes, and cut into 4 or 6 wedges to serve.

　　

nutrition information

Step 5

(with marinara)

　　

Step 6

Calories: 268

　　

Step 7

Total Fat: 6g

　　

Step 8

Protein: 16g

　　

Step 9

Carbohydrate: 28g

　　

Step 10

Cholesterol: 19mg

　　

Step 11

Sodium: 562mg

　　

Step 12

(with ricotta)

　　

Step 13

Calories: 337

　　

Step 14

Total Fat: 10g

　　

Step 15

Protein: 24g

　　

Step 16

Carbohydrate: 35g

　　

Step 17

Cholesterol: 40mg

　　

Step 18

Sodium: 450mg

　　The Vegetarian 5-Ingredient Gourmet