Better Homes and Gardens 20 Minutes to Dinner/1987

Veggie-Topped Pizza
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 20-22 ounce frozen pizza (about 11-1/2 inches in diameter) 1 cup frozen cut broccoli or frozen cauliflower 1 cup shredded mozzarella or cheddar cheese (4 ounces)
crushed red pepper (optional) grated or finely shredded Parmesan cheese (optional)



1 Preheat oven to temperature as directed on pizza package.
2 Bake frozen pizza on a baking sheet according to the package directions till the last 5 minutes of baking.
3 While pizza is baking, cook vegetables according to package directions, then drain. Cut up large pieces. Cover to keep warm.
4 Five minutes before pizza is done, spoon hot vegetables on top of pizza, then sprinkle with the mozzarella or cheddar cheese. Return to oven and bake about 5 minutes more or till pizza is done and cheese is melted. If desired, sprinkle with red pepper and Parmesan cheese.
5 SPINACH-TOPPED PIZZA: Prepare the Veggie-Topped Pizza as directed, except substitute one 10-ounce package cooked frozen chopped spinach for the broccoli or cauliflower. Drain spinach well, pressing out the excess liquid.
6 ARTICHOKE-'N' MUSHROOM-TOPPED PIZZA: Prepare the Veggie-Topped Pizza as directed except substitute the artichoke topper for broccoli or cauliflower. For artichoke topper, in a pan combine 1/2 of a 14-ounce can artichoke hearts, cut up, and one 4-ounce can sliced mushrooms. Heat through. Drain.

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