Green Pizza Broccoli Pesto (Printable)
Vibrant pizza with zesty broccoli pesto, fresh greens, and creamy cheese for a delicious Italian-inspired twist.
# What You'll Need:
→ Pizza Dough
01 - 1 lb fresh pizza dough
→ Broccoli Pesto
02 - 1½ cups broccoli florets (about 150 g)
03 - ½ cup fresh basil leaves, loosely packed
04 - ¼ cup walnuts or pine nuts
05 - 2 garlic cloves, peeled
06 - ⅓ cup grated Parmesan cheese
07 - ⅓ cup extra-virgin olive oil
08 - Juice of ½ lemon
09 - Salt and freshly ground black pepper, to taste
→ 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 leaves, for garnish
# Method:
01 - Preheat your oven to 475°F. If using a pizza stone, place it in the oven during preheating so it reaches full temperature.
02 - Bring a pot of water to a boil. Drop the broccoli florets in and blanch for 1 minute, then immediately drain and rinse under cold water to stop the cooking process.
03 - In a food processor, combine the blanched broccoli, basil leaves, walnuts or pine nuts, garlic cloves, Parmesan cheese, olive oil, lemon juice, salt, and pepper. Pulse until a smooth, vibrant green pesto forms. Taste and adjust seasoning as needed.
04 - On a lightly floured work surface, roll out the pizza dough to your preferred thickness. Transfer the shaped dough onto a parchment-lined baking sheet or a floured pizza peel.
05 - Spread an even, generous layer of broccoli pesto across the surface of the dough, leaving a small border around the edges for the crust. Scatter the shredded mozzarella and crumbled feta or goat cheese over the pesto. Distribute the baby spinach and sliced red onion evenly on top.
06 - Bake for 12 to 15 minutes, until the crust is golden brown and the cheese is melted and bubbly. If using a pizza stone, slide the pizza directly onto the hot stone.
07 - Remove the pizza from the oven and immediately top with fresh arugula and torn basil leaves. Let it rest for a minute, then slice into portions and serve warm.
# Expert Hints:
01 -
- That broccoli pesto is a total game changer and once you try it you will want to smear it on literally everything from sandwiches to toast to pasta.
- It looks incredibly impressive but the whole thing comes together in about thirty five minutes, which makes it perfect for those nights when you want something special without the fuss.
02 -
- The pesto can be made up to three days ahead and stored in the fridge, which makes this a brilliant weeknight meal when you prep it on Sunday.
- If your pesto turns out thicker than you expected, add another tablespoon of olive oil or a splash of water until it spreads easily because a thick paste will not coat the dough evenly.
03 -
- Reserve a tablespoon of the pasta water you use to blanch the broccoli and add it to the pesto if you need to thin it out, because that starchy water helps the sauce cling to the crust better than plain water ever could.
- Let the pizza rest for two minutes after pulling it from the oven before slicing so the cheese has time to set slightly and does not slide right off the crust in a gooey avalanche.