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Pesto Spinach Broccoli Pizza Pesto Spinach Broccoli Pizza

Prepared by: Susan Mills-Gray,
Nutrition Specialist,
University of Missouri Extension
March 8, 2015


Yield: 6 servings



  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110 to 115)
  • 1/3 cup grated lowfat Parmesan cheese
  • 2 tablespoons canola oil
  • 1 tablespoon sugar
  • 1 tablespoon dried basil
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1 to 1-1/2 cups whole wheat flour
  • 1/2 cup prepared pesto
  • 2 cups fresh chopped baby spinach
  • 1-3/4 cups coarsely chopped fresh broccoli
  • 3/4 cup chopped green pepper
  • 2 green onions, chopped
  • 4 garlic cloves, minced
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese



  1. In a small bowl, dissolve yeast in warm water. Add the Parmesan cheese, oil, sugar, basil, salt, all-purpose flour and 3/4 cup whole wheat flour. Beat until smooth. Stir in enough remaining whole wheat flour to form a soft dough (dough will be sticky).
  2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.
  3. Roll dough into a 16-in. x 12-in. rectangle. Transfer to a baking sheet coated with cooking spray; build up edges slightly. Prick dough with a fork.
  4. Bake at 375 for 8-10 minutes or until lightly browned.
  5. Spread pesto over pizza crust. Top with spinach, broccoli, green pepper, green onions, garlic and mozzarella cheese.
  6. Bake 10-12 minutes longer or until cheese is melted.


Nutrition information per 1/6 pizza

Calories: 364

Carbohydrate: 35g

Total Fat: 17g

Saturated Fat: 6g

Cholesterol: 29mg

Sodium: 543mg

Fiber: 5g

Protein: 19g


Source:  Taste of (adapted by Susan Mills-Gray)




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Last update: Friday, April 03, 2015