Ingredients
2
cups frozen broccoli cuts
1
can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1/2
cup Italian-style chunky tomato sauce
1
cup sliced mushrooms (3 ounces)
1/4
cup chopped drained roasted red bell peppers (from 7-ounce jar)
1 1/2
cups shredded provolone cheese (6 ounces)
Preparation
Cook broccoli as directed on package until crisp-tender; drain.
Heat oven to 425°. Lightly grease jelly roll pan, 15 1/2x10 1/2x1 inch. Unroll pizza crust dough; press evenly in pan. Bake 6to 8 minutes or until light golden brown.
Spread tomato sauce over crust. Top with broccoli, mushrooms, bell peppers and cheese.
Bake 6 to 10 minutes longer or until crust is deep golden brown and cheese is melted. Cut into squares.
