Deep-Dish Veggie Pizza

Active time 10 minutes

Total time 45 minutes

Makes 6 Slices

1 Tbsp. olive oil

1¹/₃ lb. fresh or frozen (thawed) pizza dough

2 cups shredded part-skim mozzarella cheese

1 cup frozen chopped broccoli, thawed

2 roasted red bell peppers, thinly sliced (½ cup)

¼ cup pitted Kalamata olives, each cut in half

1 can (14.5 oz.) chopped tomatoes with garlic and basil, drained

¼ cup freshly grated Romano cheese

1.    Preheat oven to 475°F. Coat 12-inch cast iron or other heavy ovenproof skillet with oil.

2.    Pat dough into 14-inch round, and wrap loosely with 2 large sheets plastic wrap. Microwave ¼ cup water on High 1 minute. Immediately remove water and place dough in microwave; close door. Let rise 20 minutes. Remove from microwave, and unwrap one side of dough. Carefully transfer dough to skillet, unwrapped side down; peel off plastic wrap. Carefully flip dough once, so both sides are evenly coated with oil. Gently press edge of dough 1 to 2 inches up side of skillet.

3.    Sprinkle mozzarella evenly over dough; top with broccoli, peppers, olives, tomatoes, and Romano. Bake pizza 20 to 25 minutes, or until dough is puffed and golden brown. Cut pizza into 6 slices to serve.

Each slice about 18 g protein, 50 g carbohydrate, 14 g total fat (5 g saturated), 3 g fiber, 25 mg cholesterol, 837 mg sodium.