HAM, CHEESE & BROCCOLI PIZZA BALLS

MAKES 12 PIZZA BALLS HANDS-ON TIME 30 MINUTES TOTAL TIME 1 HOUR

1/2 cup small broccoli florets 500 g store-bought fresh pizza dough 1 cup store-bought pizza sauce, divided 1/2 cup coarsely chopped sliced black forest ham, divided 90 g mozzarella cheese, cut in

12 cubes, divided 3 tbsp grated Parmesan cheese 1 tsp dried oregano 1/2 tsp garlic powder pepper 2 tbsp unsalted butter, melted In small saucepan, combine broccoli and 1/4 cup water. Cover and bring to a boil over medium-high heat. Reduce heat and cook until broccoli is tender-crisp, about 5 minutes. Drain; let cool slightly.

Meanwhile, divide pizza dough into 12 equal portions. On lightly floured surface, shape each portion into ball, then flatten into 4-inch disc.

Lightly grease 12-cup muffin pan. Finely chop broccoli. Place 1 tsp pizza sauce in centre of 1 dough disc (do not spread). Add 2 tbsp each ham and broccoli, and 1 mozzarella cube. Fold dough around filling, pinching dough and rolling in between hands to form well-sealed ball. Place ball in one cup of prepared muffin pan. Repeat with remaining dough discs, ham, broccoli and mozzarella.

Preheat oven to 375°F. In small bowl, combine Parmesan, oregano and garlic powder; season with pepper. Brush tops of pizza balls with melted butter, then sprinkle with Parmesan mixture. Bake until tops of pizza balls are golden brown, 15 to 20 minutes. Place muffin pan on wire rack and let cool for 5 minutes. Serve with remaining pizza sauce. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or wrapped in foil and placed in resealable freezer bag and frozen for up to 1 month.)

PER BALL (WITH 1 TBSP SAUCE) about 165 cal, 6 g pro, 7 g total fat (3 g sat. fat), 20 g carb (1 g dietary fibre, 2 g sugar), 15 mg chol, 350 mg sodium, 1.3 mg iron.