Broccoli Pesto Pizza
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 460 calorie
- Total Fat
- 24 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 20 milligrams
- Sodium
- 890 milligrams
- Carbohydrates
- 445 grams
- Dietary Fiber
- 7 grams
- Protein
- 17 grams
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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
Directions
- 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.