Green Pizza Broccoli Pesto (Printable View)

Vibrant pizza with zesty broccoli pesto, fresh greens, and creamy cheese blend

# What You Need:

→ Pizza Dough

01 - 1 lb fresh pizza dough

→ Broccoli Pesto

02 - 1 ½ 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 - 1 ½ 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 oven to 475°F. If using a pizza stone, place it in the oven during preheating.
02 - Blanch broccoli florets in boiling water for 1 minute, then drain and cool under cold running water.
03 - In a food processor, combine blanched broccoli, basil, walnuts or pine nuts, garlic, Parmesan, olive oil, lemon juice, salt, and pepper. Process until smooth and adjust seasoning to taste.
04 - Roll out the pizza dough on a floured surface to desired thickness and transfer to a parchment-lined baking sheet or pizza peel.
05 - Spread an even layer of broccoli pesto over the dough, then top with mozzarella, feta or goat cheese, spinach, and sliced red onion.
06 - Bake for 12 to 15 minutes until the crust is golden and the cheese is bubbly.
07 - Remove from oven, top with fresh arugula and basil, slice, and serve warm.

# Expert Advice:

01 -
  • The broccoli pesto is a total game changer and works on sandwiches, pasta, or just eaten off a spoon straight from the processor.
  • It looks like something from a trendy restaurant but comes together in about 35 minutes with zero fancy techniques.
  • Even people who claim they dislike broccoli become strangely quiet after their first bite.
02 -
  • Do not skip the blanching step because raw broccoli will never break down into smooth pesto no matter how long you process it.
  • If your pesto seems too thick, add another tablespoon of olive oil rather than water to keep the flavor rich and cohesive.
03 -
  • If your dough keeps springing back while rolling, walk away for five minutes and let the gluten relax before trying again.
  • Dust your parchment paper with semolina or cornmeal instead of flour for a crust that crisps up noticeably better in the oven.

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