Ingredients Jump to Instructions ↓

  1. 1 Quick pizza dough -see recipe

  2. 1 teaspoon 5ml Caraway seed

  3. 1 tablespoon 15ml All-purpose flour

  4. 1 tablespoon 15ml Olive oil

  5. 1/2 cup 31g / 1.1oz Chopped onion

  6. 1 cup 237ml Red bell pepper - cut in thin strips (medium)

  7. 1 cup 146g / 5.1oz Chopped steamed broccoli

  8. 10 oz 284g Frozen chopped spinach - thawed, squeezed dry

  9. 1/2 cup 118ml Sauerkraut - rinsed

  10. 2 1/4 oz 63g Sharp cheddar cheese - shredded

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. Place oven rack on lowest rung. Preheat oven to 450 oF. Spray a 10" pizza pan with nonstick cooking spray.

  2. Sprinkle dough with caraway seeds and work in with your fingers, kneading well to combine.

  3. Sprinkle work surface with flour. Turn dough out onto prepared work surface and roll into a 12" round. Place in prepared pizza pan and set aside.

  4. Place medium nonstick skillet over medium-high heat 30 seconds. Add 2 teaspoons of the oil; heat 30 seconds more. Add onion and pepper and cook, stirring frequently, until soft, 7-8 minutes. Stir in broccoli, spinach and sauerkraut; cook, stirring gently, until liquid is absorbed, about 3 minutes. Remove from heat and stir in cheese.

  5. Spread spinach mixture over one half of dough round, leaving a 1 1/2" border along the edge. Fold dough over filling and fold over edges to seal, pressing firmly. Crimp to form a decorative edge. Pierce several times with a fork. Brush with remaining teaspoon oil and bake until firm and golden Serving (2" wide wedge) provides: 1/2 fat, 1 1/2 v, 1/2 p, 2 b, 15 cal. Per serving: 284 cal, 8 g fat, 3 g sat, 11 mg chol, 337 mg sod, 44 g fib, 11 g pro, 159 mg calcium.


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