Source: The Working Family's Cookbook

Broccoli and Ricotta Pizza
This meal is quick, inexpensive and tasty!
Serves: 2 12-inch pizzas
Prep Time: 20 minutes
Cook Time: 15 minutes


pizza dough
3 cups broccoli florets
2 cups part skim ricotta cheese
1/2 cup grated Parmesan cheese
3 medium-size cloves garlic, finely chopped
20 black olives, pitted and halved
2 tablespoons olive oil, plus additional for brushing crust
2 tablespoons chopped fresh rosemary, or dried rosemary
dried red pepper flakes, to taste
salt, to taste

Position two racks in the bottom third and center of the oven. Heat the oven to 500 degrees.

On a floured surface, roll out half the pizza dough into a 12-inch circle. Transfer the dough to a pizza pan or a large baking sheet. Pinch up 1/2 inch of the outside edge of the dough to form a rim. Repeat the procedure with the remaining dough to make the second pizza.

Cook the broccoli in salted boiling water for 2 minutes until it is just crisp-tender. Drain, rinse under cold running water and drain well.

In a medium-sized bowl, combine the ricotta, Parmesan and garlic.

Prepare one of the pizza rounds in the following sequence: Drop half of the ricotta mixture in tablespoons on top of the round of dough. Arrange half the broccoli on top of the ricotta mixture. Sprinkle half the olives over the broccoli. Drizzle the top of the pizza with 1 tablespoon of olive oil. Repeat the procedure with the remaining dough, ricotta, broccoli, olives and olive oil.

Bake the pizzas for 15 to 18 minutes, switching positions halfway through the baking time. Sprinkle the pizzas with the rosemary and season with salt and dried red pepper flakes to taste. Brush the crusts with olive oil, cut into wedges and serve immediately.