Green Pizza Broccoli Pesto (Printable Version)
Vibrant homemade pizza with zesty broccoli pesto, fresh greens, and creamy cheese for a delicious twist.
# What You'll Need:
→ Pizza Dough
01 - 1 lb fresh pizza dough
→ Broccoli Pesto
02 - 1½ cups broccoli florets
03 - ½ cup fresh basil leaves
04 - ¼ cup walnuts or pine nuts
05 - 2 garlic cloves
06 - ⅓ cup grated Parmesan cheese
07 - ⅓ cup extra-virgin olive oil
08 - Salt and black pepper, to taste
09 - Juice of ½ lemon
→ Toppings
10 - 1½ cups shredded mozzarella cheese
11 - ½ cup crumbled feta or goat cheese
12 - ½ cup baby spinach leaves
13 - ½ cup arugula
14 - ¼ small red onion, thinly sliced
15 - Fresh basil, for garnish
# How to Make It:
01 - Preheat your oven to 475°F. If using a pizza stone, place it in the oven during preheating.
02 - Blanch the broccoli florets in boiling water for 1 minute, then drain and cool under cold running water.
03 - In a food processor, combine the blanched broccoli, basil, walnuts or pine nuts, garlic, Parmesan, olive oil, lemon juice, salt, and pepper. Process until smooth, adjusting seasoning to taste.
04 - Roll out the pizza dough on a floured surface to your desired thickness. Transfer to a parchment-lined baking sheet or pizza peel.
05 - Spread an even layer of broccoli pesto over the rolled dough. Top with mozzarella, feta or goat cheese, baby spinach, and sliced red onion.
06 - Bake for 12–15 minutes, or until the crust is golden and the cheese is bubbly and melted.
07 - Remove from the oven and immediately top with fresh arugula and basil. Slice and serve warm.
# Expert Insights:
01 -
- The broccoli pesto is a sneaky way to pack an entire serving of vegetables into something that tastes like pure indulgence.
- It looks stunning on the table, all vivid green and bubbling white, and nobody believes how simple it was to throw together.
02 -
- If the pesto seems too thick to spread, add another tablespoon of olive oil rather than water, because water makes the dough soggy underneath.
- Do not overload the toppings, as a heavy pizza will not crisp properly on the bottom and you end up with a floppy, sad slice.
03 -
- Dust your parchment paper with a little semolina flour under the dough for a texture that mimics a proper pizza oven floor.
- Taste the pesto after blending and adjust the salt and lemon juice before spreading, because once it is on the pizza you cannot fix it.