This is my absolute favorite pizza. It's great for lunch, dinner or snacks. It may sound crazy to have broccoli and olives with raisins, but the flavors are perfect together.
Source: Judy's Kitchen
Rating: 10 out of 10
1-1/2 - 2 cups broccoli flowerets
1 Tbsp. olive oil
1/4 tsp. sea salt
1/8 tsp. black pepper
1/4 tsp. dried crushed basil, divided use
1/4 tsp. dried crushed oregano, divided use
2 large cloves garlic, chopped
3/4 cup part-skim ricotta cheese
1/2 cup Italian 5-cheese blend
3 Tbsp. black olives, chopped
3 Tbsp. raisins, chopped
Heat oven to 500F. In small bowl combine broccoli, olive oil, salt, pepper, 1/8 tsp. basil and 1/8 tsp. oregano; set aside. In another small bowl, combine cheeses, olives, raisins and remaining 1/8 tsp. of basil and 1/8 tsp. oregano.
Cut out a circle of parchment paper 12" in diameter. Place the paper on a pizza board and spray with non-stick cooking spray.
Roll or stretch out pizza dough to fit the circle. Drop the cheese mixture over the top of the dough and spread it out with a spoon. Place broccoli on top of cheese and sprinkle with the chopped garlic.
Bake 8-12 minutes, or until edges are golden, filling is bubbly and center is cooked.
Pull out parchment paper from underneath pizza before cutting with pizza wheel.
Parchment paper may be reused several times.
Drizzle extra virgin olive oil over servings, if desired.