This is the pampered chef recipe.
1 package (13.8 ounces) refrigerated pizza crust
1/2 cup mayonnaise
1/2 package (1 ounce) ranch seasoning and salad dressing mix (2
1 garlic clove, pressed
2 cups (8 ounces) shredded mozzarella cheese, divided
1 cup coarsely chopped broccoli
1/2 cup diced red bell pepper
1 medium carrot, sliced
1/2 cup pitted ripe olives, sliced
1/4 cup (1 ounce) grated fresh Parmesan cheese
1. Preheat oven to 425°F. Lightly sprinkle Large Round Stone with flour.
Unroll pizza dough on baking stone, shaping into a circle. Using lightly
floured Baker's Roller(R), roll dough to edge of baking stone.
2. In Classic Batter Bowl, combine mayonnaise, seasoning mix and garlic
pressed with Garlic Press; whisk using Stainless Steel Whisk. Spread mixture
evenly over crust to within 1/2 inch of edge using Small Mix 'N Scraper(R).
Top with half of the mozzarella cheese.
3. Coarsely chop broccoli using Food Chopper. Dice bell pepper using
Utility Knife. Slice carrot using Crinkle Cutter. Slice olives using Egg
Slicer Plus(R). Sprinkle vegetables over pizza; top with remaining
mozzarella cheese. Grate Parmesan cheese over pizza using Deluxe Cheese
4. Bake 18-22 minutes or until edges are golden brown. Remove from oven;
let stand 10 minutes. Cut into wedges using Pizza Cutter; serve using
Yield: 16 servings or 24 sample servings
Nutrients per serving: Calories 170, Total Fat 10 g, Saturated Fat 3 g,
Cholesterol 10 mg, Carbohydrate 14 g, Protein 7 g, Sodium 410 mg, Fiber less
than 1 g