Broccoli Pesto Pizza


Growing basil indoors in the winter gives me fresh basil to use to make pesto.  There is no denying that I would like this dish even better in the summer and fall when I have my own broccoli and tomatoes to use, but since I love my tender little basil leaves, I will post it now.

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This isn’t your mother’s pesto pizza, it is Broccoli Pesto Pizza.  I have adapted a recipe by Ellie Krieger in Food Network Magazine to better fit my family’s tastes…fresh mozzarella (not goat cheese) and adding garlic to the pesto.  I think next time I will add some sun-dried tomatoes on top as well – my husband and I looked at each other as we ate it and both thought that sun-dried tomatoes would be a perfect addition.

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It is a feel-good dinner.  It’s pizza, and who doesn’t love pizza?  But it is also incredibly healthy.  So, enjoy!!!

Broccoli Pesto Pizza

adapted from Food Network Magazine (Ellie Krieger)

2 cups cooked chopped broccoli (ok to use frozen)

2 cloves garlic, chopped (from the garden)

1/2 cup finely grated parmesan

1 cup lightly packed fresh basil leaves (kitchen grown)

Kosher salt and freshly ground black pepper.

3 Tbsp olive oil

1 Tbsp cornmeal

3/4 lb store-bought pizza dough (whole wheat is preferable), at room temperature

Cooking spray

4 ounces fresh mozzarella, chopped

1 large tomato, thinly sliced

1/4 tsp red pepper flakes

Directions

Preheat the oven to 475F.

If using frozen broccoli, thaw according to package directions.

In a food processor, add the broccoli, garlic, 1/3 cup parmesan, 2/3 cup basil, 1/4 tsp salt and 1/4 tsp pepper.  While the processor is running, drizzle in the olive oil.  Process until smooth, scraping down the sides of the bowl as needed.

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Spray a pizza pan or baking sheet with cooking spray, sprinkle with cornmeal.  Place the pizza dough in the center of the pan and use a rolling pin or your hands (I used my hands and it worked great) to stretch the dough into a 12-14 inch circle.

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Spread the broccoli pesto over the dough, leaving a border for the crust.

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Scatter the cheese on top of the pesto.

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Arrange the tomato slices on top.

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Bake until the cheese and tomatoes are softened and the crust is golden brown, 12 – 14 minutes. Garnish with remaining parmesan, basil and the red pepper flakes.

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Slice into 8 wedges and enjoy!

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Serves 4.

2 Comments Add yours

  1. yummy, maybe, I’ll have the pizza instead! (read: confession of a pizzaholic)

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