Broccoli Pesto Pizza

2014-11-03
  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

    460 calorie
  • Fat

    24 grams
  • Saturated Fat

    7 grams
  • Cholesterol

    20 milligrams
  • Sodium

    890 milligrams
  • Carbohydrate

    445 grams
  • Fiber

    7 grams
  • Protein

    17 grams

Ingredients

  • 2 cups cooked chopped broccoli (frozen is fine)
  • 1 1/2 ounces parmesan cheese (1/2 cup grated)
  • 1 cup lightly packed fresh basil leaves
  • Salt and freshly ground pepper
  • 3 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1 tablespoon cornmeal
  • 3/4 pound store-bought whole-wheat pizza dough, at room temperature
  • Cooking spray
  • 3 ounces soft goat cheese (chevre)
  • 1 large tomato
  • 1/4 teaspoon red pepper flakes

Method

Step 1

Preheat the oven to 475 degrees F. If using frozen broccoli, thaw it according to the directions on the package.

Step 2

Finely grate the parmesan, then place 1/3 cup into the bowl of a food processor along with the broccoli, 2/3 cup basil, 1/4 teaspoon salt and 1/4 teaspoon pepper. While the processor is running, drizzle in 3 tablespoons olive oil. Process until smooth, scraping down the sides of the bowl as needed.

Step 3

Sprinkle a work surface with the cornmeal and use a rolling pin and/or your hands to stretch the dough into a 12-inch circle. Spray the baking sheet with cooking spray and place the dough onto it. Spread the broccoli pesto over the dough, leaving a border for the crust. Scatter the goat cheese over the top of the pesto, then thinly slice the tomato and arrange the slices on top.

Step 4

Bake until the cheese and tomatoes are softened and the crust is golden brown, 12 to 14 minutes.

Step 5

Garnish the pizza with the remaining parmesan, the remaining 1/3 cup basil and the red pepper flakes. Drizzle with the remaining 2 teaspoons olive oil and slice the pizza into 8 wedges.

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