It was pizza night at our house and I was inspired by a Food Network Magazine recipe, and it was delicious! I would have never thought to use broccoli to make pesto and I was surprised how good it was. A great to sneak in some extra vegetables too.
This makes enough for a pizza and to use with pasta the next day. You could easily freeze the leftovers too. I think whenever I make pesto again I will be adding extra veggies to it again. And to make this a really quick meal you can buy a premade whole wheat pizza crust (we used Boboli for this one).
Broccoli Pesto Pizza
Prep Time: 10 minutes
Cook Time: 12 minutes
Keywords: entree vegetarian
6061869Ingredients (Serves 4)
- 2 cups cooked chopped broccoli
- 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 whole wheat pizza crust
- 3 ounces soft goat cheese (chevre)
- 1 large tomato
- 1/4 teaspoon red pepper flakes
Instructions
Preheat the oven to 475 degrees F.
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.
Place the pizza crust on a pizza stone or cookie sheet.
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.
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