Posts Tagged With: Pizza

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.


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.


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


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.


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.


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


Scatter the cheese on top of the pesto.


Arrange the tomato slices on top.


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.


Slice into 8 wedges and enjoy!


Serves 4.

Categories: Broccoli, Kosher, Main Dish, Pesto, Recipe, Tomatoes, Vegetarian | Tags: | 2 Comments

Flatbread Pizza from the Garden

Sometimes my plans for dinner get changed at the last minute.  While I had planned to make a roasted brussels sprouts pasta dish tonight, Cam (who has been sick and barely eating) begged for pizza.  I realized that I had some flatbread in the freezer, so, instead of bringing in pizza, we had individual flatbread pizzas loaded with goodies from the garden.


The tomatoes and garlic were sitting on the counter waiting for a job.  I rummaged through the fridge and found green pepper and jalapeno (it is amazing how long the veggies from the garden last in the fridge, makes me wonder how old the stuff is we buy at the store).  I also had red onion from Beechwood Orchards.  The non-local items included baby spinach, Hebrew National salami, mozzarella, and crushed red pepper and seasoning.


Cam wanted a simple cheese and tomato pizza; Ali had a salami pizza with tomatoes, onion, jalapeno, garlic, and spinach.  Mine was pure veggie with all the veggies thrown on.


The sliced garlic was the secret weapon, they imparted a great flavor. The jalapeno and crushed red pepper added some gentle heat.  This thrown-together, last minute dinner (ready in less than 15 from start to finish) ended up being a surprising taste treat. And a whole lot healthier than if we had brought in from the pizzeria.

Flatbread Pizza from the Garden

1 flatbread per person


Shredded Mozzarella or whatever cheese you prefer

Heirloom tomatoes, thinly sliced (from the garden – Brandywine and Green Zebra)

Garlic clove per flatbread, thinly sliced (from the garden)

Green pepper, thinly sliced (from the garden)

Jalapeno pepper, seeded and thinly sliced (from the garden)

Red onion, thinly sliced

Baby spinach

Crushed red pepper

Kosher salt and freshly ground black pepper

Other toppings, such as salami, olives, or whatever else strikes your fancy


Preheat the oven to 350F.

If frozen, defrost the flatbread for a few minutes.  Pre bake per package directions.  Set aside while you prep the toppings.


Top the flatbread with cheese, then garlic, selected toppings, and finally with tomatoes.


Bake on a middle rack for 3 – 5 minutes, then turn on the broiler and cook another 3 to 4 minutes.  Watch closely so you do not burn the flatbread.


Season with crushed red pepper, salt and pepper.  Enjoy!

Categories: Green Peppers, Main Dish, Recipe, Spinach, Tomatoes | Tags: , | Leave a comment

Blog at

%d bloggers like this: