White Pizzettes

White Pizzettes
Yield: 4 pizzettes Prep 15 mins Bake 425°F 15 mins


  • 1 tube (10 ounces) refrigerated pizza crust
  • 1/4 cup part-skim ricotta cheese
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup cooked small broccoli florets (thawed and blotted if frozen)
  • 2 teaspoons olive oil
  • 2 teaspoons grated Parmesan cheese

Make It

1. Heat oven to 425 degrees F. Line a baking sheet with foil; coat with cooking spray. Divide pizza crust into 4 equal pieces. Working directly on prepared baking sheet, flatten each piece into a 6-inch circle with a thick edge. Bake 7 minutes.

2. In small bowl, combine ricotta cheese, oregano, and garlic powder; set aside.

3. Top each crust with 1/4 cup mozzarella cheese and 1 tablespoon ricotta cheese mixture. Evenly divide broccoli among pizzettes. Drizzle with oil andsprinkle with Parmesan cheese.

4. Bake pizzettes an additional 8 to 10 minutes, until edges are lightly browned and cheese is bubbly.

Nutrition Facts

Amount Per Serving: cal. (kcal): 374, Fat, total (g): 15, chol. (mg): 22, carb. (g): 43, pro. (g): 11, sodium (mg): 344, Percent Daily Values are based on a 2,000 calorie diet.