Author: Pizza Today
Recipe type: entrees
- 1 12-inch pizza dough
- 4 ounces mozzarella, thinly sliced
- 4 ounces Fontina cheese, thinly sliced
- 1 Roma tomato, sliced
- 4 ounces roasted bell pepper, fresh or canned
- 3 ounces broccoli florets, blanched in Kosher salt, then chopped
- Layer mozzarella then tomato, peppers and broccoli atop pizza dough.
- Top with fontina.
- Roll dough and pinch ends closed.
- Bake at 550 F for 8 mins.
- Serve with pizza sauce.