Ingredients:
1/2 recipe uncooked deep-dish dough crust
6 oz. shredded mozzarella cheese
1/2 can 28-oz. can Italian peeled tomatoes, drained, seeded and cut into chunks
1/2 bunch spinach, washed, stems removed, and lightly wilted (stir-fry)
1 cup broccoli flowerets, steamed for 3 minutes
3 cloves garlic, sliced thinly
1/4 cup shredded parmesan cheese
Preparation:
Spread dough in a greased deep-dish pan and up the sides. Par-bake the crust for four minutes. Put most of the mozzarella on the crust, followed by the chunky tomatoes, spinach, broccoli, and garlic. Put the remainder of the mozzarella and the parmesan on top and bake in preheated 450° F oven on lower rack or directly on the pizza stone for 30 minutes or until crust is golden brown. Remove from pan and cool 5 minutes on a wire rack before cutting and serving.
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