Broccoli Pesto Pizza Recipes

BROCCOLI PESTO PIZZA

Steps:

• Make the dough for the pizza following pack instructions. Knead and pat into a ball. Cut the dough in half and shape into two large discs on a lightly floured surface - use a rolling pin, if you like. Leave to prove on two greased baking sheets covered with cling film for 10-15 mins.
• Meanwhile, make the pesto. Bring a large pan of salted water to the boil. Tip in all the broccoli, bring to the boil and cook for 1 min. Drain and cool under cold running water. Transfer to the large bowl of a food processor with the pine nuts, the garlic and some seasoning. Pulse until breaking down, then gradually pour in the oil while the processor is on - the mixture should be the consistency of pesto. Season to taste, then set aside.
• Heat oven to 220C/200C fan/gas 6. Spread the broccoli pesto over both bases, leaving a 2cm edge for the crust, and drizzle with a little olive oil. Bake for 25 mins or until the base is golden and cooked through.
• Dot over the ricotta and scatter a handful of the rocket over each. Finish with a drizzle of olive oil and a good grinding of black pepper.

QUICK FIX BROCCOLI PESTO PIZZA

Steps:

• Preheat the oven to 400ºF. Place the tortilla on a baking sheet and bake in the preheated oven for about 6 minutes, or just until it begins to form bubbles and turn golden on the edges.* Remove the tortilla from the oven.
• While the tortilla is in the oven, finely chop the broccoli florets. Use a paper towel to lightly blot the broccoli to remove any excess water.
• Spread the pesto over the par-baked tortilla. Next, top with the chopped broccoli, shredded mozzarella, crumbled feta, and a pinch of red pepper flakes.
• Bake the topped pizza for an additional 6 minutes, or until the cheese is fully melted.

BROCCOLI PESTO PIZZA

Steps:

• Preheat the oven to 475 degrees F. If using frozen broccoli, thaw it according to the directions on the package.
• Finely grate the parmesan, then place 1/3 cup into the bowl of a food processor along with the broccoli, 2/3 cup basil, 1/4 teaspoon salt and 1/4 teaspoon pepper. While the processor is running, drizzle in 3 tablespoons olive oil. Process until smooth, scraping down the sides of the bowl as needed.
• Sprinkle a work surface with the cornmeal and use a rolling pin and/or your hands to stretch the dough into a 12-inch circle. Spray the baking sheet with cooking spray and place the dough onto it. Spread the broccoli pesto over the dough, leaving a border for the crust. Scatter the goat cheese over the top of the pesto, then thinly slice the tomato and arrange the slices on top.
• Bake until the cheese and tomatoes are softened and the crust is golden brown, 12 to 14 minutes.
• Garnish the pizza with the remaining parmesan, the remaining 1/3 cup basil and the red pepper flakes. Drizzle with the remaining 2 teaspoons olive oil and slice the pizza into 8 wedges.

BROCCOLI PESTO

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
• Blend steamed broccoli, basil, olive oil, Parmesan cheese, pine nuts, garlic, vegetable broth, cayenne pepper, salt, and black pepper in a blender until smooth and pourable.