Broccoli Pesto Pizza

Total Time:
30 min
15 min
15 min

4 servings

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

  • 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.

  • 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.

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

  • 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.

  • Per serving (2 slices): Calories 460; Fat 24 g (Saturated 7 g); Cholesterol 20 mg; Sodium 890 mg; Carbohydrate 45 g; Fiber 7 g; Protein 17 g

  • Photograph by Con Poulos

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