Broccoli Pesto Pizza

Name: Broccoli Pesto Pizza
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters lightly packed fresh basil leaves; 473 milliliters cooked chopped broccoli (frozen is fine); 1 Tbsp cornmeal; 85 grams soft goat cheese (chevre); 3 Tbsps extra-virgin olive oil; 118 milliliters 1/2 ounces parmesan cheese grated); 340 grams store-bought whole-wheat pizza dough, at room temperature; 0 teaspoons red pepper flakes; 4 servings Salt and freshly ground pepper; 1 large tomato

The recipe Broccoli Pesto Pizza could satisfy your Mediterranean craving in about 30 minutes. This recipe serves 4. One serving contains 440 calories, 17g of protein, and 21g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have salt and pepper, tomato, parmesan cheese, and a few other ingredients on hand, you can make it.

Instructions

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

Ingredients you will need

Broccoli

Equipment you will use

Oven

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.

Ingredients you will need

Olive Oil

Broccoli

Parmesan

Pepper

Basil

Salt

Equipment you will use

Food Processor

Bowl

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.

Ingredients you will need

Cooking Spray

Cornmeal

Dough

Equipment you will use

Baking Sheet

Rolling Pin

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.

Ingredients you will need

Goat Cheese

Broccoli

Crust

Tomato

Dough

Pesto

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

Ingredients you will need

Tomato

Cheese

Crust

Equipment you will use

Oven

Garnish the pizza with the remaining parmesan, the remaining 1/3 cup basil and the red pepper flakes.

Ingredients you will need

Red Pepper Flakes

Parmesan

Basil

Drizzle with the remaining 2 teaspoons olive oil and slice the pizza into 8 wedges.

Ingredients you will need

Olive Oil

Photograph by Con Poulos

Equipment

Ingredients

Servings:

237milliliters

lightly packed fresh basil leaves 473milliliters

cooked chopped broccoli (frozen is fine)1Tbsp

cornmeal 85grams

soft goat cheese (chevre)3Tbsps

extra-virgin olive oil 118milliliters

1/2 ounces parmesan cheese grated)340grams

store-bought whole-wheat pizza dough, at room temperature 0teaspoons

red pepper flakes 4servings

Salt and freshly ground pepper 1large

tomato

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Piccini Chianti Classico. It has 4.6 out of 5 stars and a bottle costs about 10 dollars.