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Categories:Viewed: 7 - Published at: 9 years ago
Ingredients
- 10 ounce refrigerated whole-grain pizza dough
- 1 (12-ounce) package microwave-in-bag fresh broccoli florets
- 4 center-cut bacon slices, chopped
- 2/3 cup part-skim ricotta cheese
- 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
- 1 garlic clove, grated
- 1 tablespoon canola oil
Method
- Place dough on counter at room temperature; cover to prevent drying.
- Preheat broiler to high.
- Microwave broccoli according to package directions. Carefully open bag; cool slightly. Halve or quarter larger florets.
- Cook bacon in a 10-inch cast-iron skillet over medium heat 6 minutes or until crisp; remove from pan with a slotted spoon. Add broccoli to drippings in pan; toss well to coat. Remove broccoli from pan.
- Place cheeses and garlic in a bowl; stir to combine (mixture will be thick).
- Heat pan over medium-high heat. Roll dough into a 10 1/2-inch circle. Add oil to pan; swirl to coat. Remove pan from heat. Fit dough into pan, pressing slightly up sides of pan. Spread cheese mixture evenly over dough. Return pan to medium-high heat; cook 2 minutes or until browned on bottom. Place pan in oven; broil 2 minutes or until cheese is lightly browned. Top pizza with broccoli mixture; broil 1 minute. Remove pan from oven; sprinkle bacon over top. Cut into 8 wedges.
