Pesto Broccoli Pizza (Printable Version)
Green pizza piled high with mozzarella, pesto, broccoli, artichoke, and feta—makes dinner a breeze.
# What You'll Need:
→ Pesto
01 -
Kosher salt, to taste
02 -
Freshly ground black pepper, to taste
03 -
120 ml extra virgin olive oil
04 -
50 g Parmesan cheese, shredded
05 -
25 g fresh spinach leaves, lightly packed
06 -
25 g fresh basil leaves, lightly packed
07 -
2 garlic cloves
08 -
60 ml chopped walnuts
→ Pizza
09 -
120 g feta cheese, crumbled
10 -
227 g mozzarella cheese, shredded
11 -
397 g quartered artichoke hearts, canned and drained
12 -
454 g pizza dough
13 -
2 heads broccoli
14 -
Nonstick spray or olive oil, for pan
# Step-by-Step Guide:
01 -
Pop it in the oven for about 25 to 35 minutes till the crust’s golden and the cheese’s bubbling. Let it rest a few before you cut it up and enjoy.
02 -
Take half your pesto and spread it on the dough. Save the rest for later. Add 170 g mozzarella, then top with artichokes and broccoli. Throw on the rest of the mozzarella, finish with crumbled feta all over.
03 -
Push the dough out on your oiled or sprayed pan until it fills up the whole surface.
04 -
Break up the broccoli into little pieces. Toss them in a bowl that’s microwave-safe, sprinkle in a little water, cover, and zap them till they’re just soft—about 3 or 4 minutes. Drain off any leftover water and let them sit to cool.
05 -
Put the walnuts, garlic, basil, and spinach in your food processor and blitz until everything’s tiny. Add in the cheese, oil, plus a good pinch each of salt and pepper, and blend until it’s all creamy and smooth. Set it aside till you need it.
06 -
Throw the walnuts into a small pan on medium heat. Stir now and then as they toast and smell amazing. When they’re golden, take ’em off and let ’em cool down.
07 -
Crank your oven up to 220°C to get things hot. Hit your pizza pan or big baking sheet with a little oil or nonstick spray. If your dough’s chilly, just let it sit out and warm up for a bit.
# Additional Notes:
01 -
If that dough keeps pulling back when you stretch it, cover it and let it chill out. Waiting helps the gluten loosen up, so it’s a lot easier to handle.