2 tbsp. yeast
1 tbsp. sugar
2 c. warm water
3 c. each white and whole wheat flour
2 tbsp. vegetable oil

Mix, knead, let rise one hour. Lightly grease a 12 inch 'deep dish' pizza pan. Roll 1/2 dough, fit into pan and up the edges.

FILLING:

4 c. chopped, cooked broccoli
4 tsp. minced garlic
1 tsp. salt
1/2 tsp. ground pepper
1 lb. shredded Mozzarella cheese (may use 2 lbs.)

Mix cheese, sauce, broccoli together and spread over crust. Roll out remaining dough, lay over filling and up sides to crimp together with bottom crust. Trim.

SAUCE:

1 can (28 oz.) Italian style plum tomatoes (drain and chop)
1 can (14 oz.) whole tomatoes
1 clove garlic, minced
1 tsp. dry or 2 tbsp. fresh, basil
1 tsp. oregano
1 tsp. salt

Mix and spread over filling.

Bake at 400 degrees 40-50 minutes (until golden). May require a hotter oven - 500 degrees. Let set 10 minutes.