Four Cheese White Broccoli Pizza (Easy)

1. Preheat oven to 425 degrees.

2. Roll out dough. Coat pizza pan with the olive oil and spread out rolled dough evenly to all edges of pan. Sprinkle with grated parmesan cheese. Top with sliced provolone then place broccoli florets (already steamed per broccoli wokly package directions) on top of provolone. Using two teaspoons, spoon about 3/4 teaspoonful size spoonfuls of ricotta sporadically around the broccoli areas in empty spots. Season whole pizza with salt, oregano & garlic powder to taste then sprinkle the shredded mozzarella evenly all over pizza.

3. Bake for 12-18 minutes or until crust just golden brown. Slice & serve.

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Nutrient	Quantity
Total fats	19.0203 g
Protein	90.0001 g
Carbohydrates	10.9625 g
Energy	594.15 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2228 g
Water	336.4915 g
Aspartic acid	1.1887 g
Calcium, Ca	891.08 mg
Carotene, beta	44.16 g
Niacin	3.8988 mg
Vitamin A, RAE	258.76 g
Arginine	0.7371 g
Riboflavin	0.7486 mg
Fatty acids, total saturated 20:1	0.0152 g
Glutamic acid	3.3314 g
Sodium, Na	714.6 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6976 g
Total lipid (fat)	19.0203 g
Manganese, Mn	0.0071 mg
Proline	1.4621 g
Fatty acids, total saturated 16:0	5.6338 g
Fatty acids, total saturated 8:0	0.1634 g
Choline, total	241.7807 mg
Sugars, total	0.6408 g
Serine	0.7842 g
Fatty acids, total saturated 10:0	0.3157 g
Fatty acids, total saturated 18:0	1.9424 g
Fatty acids, total saturated 20:4 undifferentiated	0.1768 g
Vitamin B-6	0.4788 mg
Selenium, Se	80.8117 g
Ash	7.1923 g
Vitamin D	12.4667 IU
Fatty acids, total saturated 18:1 undifferentiated	4.168 g
Pantothenic acid	0.2761 mg
Phenylalanine	0.7299 g
Copper, Cu	0.8769 mg
Thiamin	0.4327 mg
Retinol	254.82 g
Methionine	0.3764 g
Iron, Fe	6.1833 mg
Carbohydrate, by difference	10.9625 g
Phosphorus, P	986.7733 mg
Folate, total	68.02 g
Fatty acids, total saturated 4:0	0.7129 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0782 g
Alanine	0.5608 g
Cholesterol	230.65 mg
Valine	0.9165 g
Fatty acids, total saturated 18:2 undifferentiated	0.4642 g
Glycine	0.3348 g
Fatty acids, total saturated 14:0	1.8119 g
Zinc, Zn	5.6372 mg
Isoleucine	0.716 g
Fatty acids, total saturated 12:0	0.2332 g
Fatty acids, total polyunsaturated	1.095 g
Leucine	1.4918 g
Vitamin A, IU	922.8667 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0408 g
Folate, DFE	68.02 g
Tryptophan	0.1757 g
Fatty acids, total saturated 6:0	0.1738 g
Tyrosine	0.8061 g
Vitamin B-12	4.2077 g
Vitamin K (phylloquinone)	1.7913 g
Fatty acids, total saturated	11.4974 g
Histidine	0.6136 g
Fatty acids, total monounsaturated	5.1392 g
Threonine	0.6336 g
Folate, food	68.02 g
Vitamin D (D2 + D3)	0.2703 g
Vitamin D3 (cholecalciferol)	0.2703 g
Vitamin E (alpha-tocopherol)	1.8472 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1122 g
Magnesium, Mg	90.9733 mg
Lysine	1.6618 g
Potassium, K	1017.78 mg
Cystine	0.1062 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Mozzarella cheese	0.5 cup	0	0	0
Garlic powder	0	0	0	0
Ricotta cheese	0.33 cup	143.84	2.5131	10.7301
Extra virgin olive oil	4 tablespoons	302.6	0	1.7
Parmesan cheese	0.25 cup	74	8	1
Pizza dough	1 lb	302.6	0	1.7
Oregano	0	0	0	0
broccoli floret	12 ounces	302.6	0	1.7
provolone cheese	0.75	73.71	0.4494	5.5902