Broccoli Stuffed Pizza
A double-crusted pizza stuffed with pizza sauce, broccoli, mushrooms, Italian sausage and two types of cheese—provolone and mozzarella.
2 pizza crusts, (12-inches each) raw dough
16 ounces broccoli, blanched, chopped
2 ounces fresh mushrooms, blanched, chopped
3 ounces yellow onion, blanched, chopped
1 clove garlic, chopped
3 ounces Italian sausage, cooked, diced
6 ounces Wisconsin Provolone, shredded
4 ounces Wisconsin Part-skim Mozzarella, shredded
1 teaspoon kosher salt
1 teaspoon cracked black pepper
12 ounces pizza sauce, prepared
Red pepper flakes to taste
- Mix together broccoli, mushrooms, onion, garlic, sausage, cheeses, salt and pepper and set aside.
- Prepare bottom crust in deep dish pizza pan. Place filling mix in bottom crust and cove with the second crust. Pinch to seal edges, placing a few slits in top crust to allow steam to escape.
- Bake for 25 minutes in a preheated oven at 400°F (205°C) until golden brown. Remove from oven and top with pizza sauce an red pepper flakes, if desired. Serve.
Makes 4 to 6 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.