Green Pizza Broccoli Pesto (Printer-friendly)
Vibrant pizza with zesty broccoli pesto, fresh greens, and creamy cheese for a delicious vegetarian Italian-inspired 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 oven to 475°F. If using a pizza stone, place it in the oven during preheating.
02 - Bring a pot of water to a boil. Blanch broccoli florets for 1 minute, then drain and immediately plunge into ice water to halt cooking. Drain well and set aside.
03 - In a food processor, combine blanched broccoli, basil, walnuts or pine nuts, garlic, Parmesan, olive oil, lemon juice, salt, and pepper. Process until a smooth, vibrant green paste forms. Adjust seasoning to taste.
04 - On a lightly floured work surface, roll out the pizza dough to your desired thickness. Transfer to a parchment-lined baking sheet or a pizza peel.
05 - Spread an even layer of broccoli pesto across the dough, leaving a small border for the crust. Scatter mozzarella and crumbled feta or goat cheese over the pesto. Distribute baby spinach and sliced red onion evenly on top.
06 - Bake for 12–15 minutes until the crust turns golden brown and the cheese is fully melted and bubbly.
07 - Remove from oven and immediately top with fresh arugula and torn basil leaves. Slice into wedges and serve warm.
# Expert Tips:
01 -
- The broccoli pesto is a game changer that sneaks an enormous amount of nutrition into something that tastes purely indulgent.
- You get the satisfaction of homemade pizza without spending half your day in the kitchen.
02 -
- Do not skip the ice bath after blanching or your pesto will turn a dull olive color instead of staying bright and beautiful.
- Underseasoning the pesto is the most common mistake so taste it before spreading and add more salt or lemon juice until it pops.
03 -
- Toast the nuts in a dry pan for two to three minutes before adding them to the pesto because that one small step doubles the depth of flavor.
- If you want a vegan version, swap in plant based cheese and replace the Parmesan with nutritional yeast for that same savory edge.