Green Pizza Broccoli Pesto (Printable Version)
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 (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 freshly grated Parmesan cheese
07 - ⅓ cup extra-virgin olive oil
08 - Salt and freshly ground 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 leaves, for garnish
# How To Make:
01 - Preheat 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 broccoli florets in and blanch for 1 minute, then immediately drain and rinse under cold water to stop cooking and preserve the bright green color.
03 - Combine blanched broccoli, basil, walnuts or pine nuts, garlic, Parmesan, olive oil, lemon juice, salt, and pepper in a food processor. Pulse until smooth, scraping down the sides as needed. Adjust seasoning to taste.
04 - On a lightly floured surface, roll or stretch the pizza dough to your desired thickness and shape. Transfer to a parchment-lined baking sheet or a floured 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, then distribute spinach leaves and sliced red onion 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 from oven and immediately top with fresh arugula and torn basil leaves. Allow to cool for 2 minutes, then slice and serve warm.
# Expert Tips:
01 -
- That broccoli pesto is a total game changer and once you taste it you will want to smear it on everything from sandwiches to toast.
- It looks incredibly impressive but honestly comes together fast enough for a weeknight dinner.
02 -
- Do not skip the blanching step because raw broccoli in the pesto will taste flat and slightly bitter rather than sweet and vibrant.
- If your pesto seems too thick a small splash of pasta water or more olive oil will loosen it right up.
03 -
- Let your dough come to room temperature for about 30 minutes before stretching it because cold dough fights back and resists shaping.
- A sprinkle of flaky sea salt on top right before serving elevates every single flavor on this pizza.