1/3 pound broccoli from trimmed broccoli bin in produce section, 1/3 head
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves cracked garlic
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
10 sun dried tomatoes in oil, drained and sliced
1 cup shredded mozzarella cheese
fresh basil, torn or stacked and thinly sliced
Preheat oven to 500 degrees F.
On a 12-inch nonstick pizza pan, stretch out your dough and form the pizza crust.
Dot crust with spoonfuls of ricotta and spread ricotta gently with the back of your spoon. Add sliced sun-dried tomatoes, scattering them around the pizza to the edges. Complete the assembly with a thin layer of shredded mozzarella, about 1 cup. Place pizza in oven on middle rack and lower heat to 450 degrees F. Bake 12 minutes, until cheese is deep golden in color and crust is brown and crisp at the edges. Remove pizza from the oven and let stand 5 minutes. Top with lots of torn or shredded basil.
I added a side of greek salad – great dinner!