Maybe you don’t think of broccoli as a pizza topping. Maybe you should reconsider. This super-green pizza is an addicting way to eat your vegetables.
First, make a pesto. In a food processor, blend 3 cups of loosely packed basil leaves, 1/2 cup of walnuts, a couple of cloves of garlic, and 1/2 cup grated parmesan cheese. As its whirling, drizzle in 1/4 cup of olive oil (or to taste). Make it into a nice paste, add salt and pepper and more olive oil if you’d like.
Make some blasted broccoli. In a bowl, toss broccoli florets with a little drizzle of olive oil and a sprinkle of salt and pepper. Broil the broccoli on a baking sheet until it starts to turn a little black and blasted.
Prepare your pizza dough. (Here’s a post on how we do it.)
Spread pesto on the pizza, then sprinkle on a bit of the mozzarella. Then put on a thick layer of spinach leaves. Sprinkle on the blasted broccoli. Intersperse hunks of goat cheese and slices of yellow or white onion. Sprinkle on a layer of finely chopped Italian parsley.
Slide onto a pizza stone and bake for 20 minutes at 450.
Have leftover pesto? Check back tomorrow for a pesto, eggplant sandwich on toasted ciabatta.
- Smoked Mozzarella, Red Potatoes, Rosemary & Basil Pizza (seattlefoodshed.wordpress.com)
- Warm Goat Cheese Salad (thedailymeal.com)