Broccoli Pesto Pizza Recipes
QUICK FIX BROCCOLI PESTO PIZZA
This "Quick Fix" Broccoli Pesto Pizza is the fastest and easiest route to getting your pizza fix, with an extra thin and crispy tortilla crust.
Provided by Beth - Budget Bytes
Categories Dinner Lunch Main Course Snack
Time 12m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 Serving, Calories 403.9 kcal, Carbohydrate 35.1 g, Protein 16.9 g, Fat 22.8 g, Fiber 3.2 g, Sodium 975.3 mg
BROCCOLI PESTO PIZZA
There's nothing nicer than a fresh pizza, except a fresh pizza smothered in pesto and creamy ricotta!
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 942 calories, Fat 67 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.7 milligram of sodium
BROCCOLI PESTO PASTA
A new delicious version of the Italian favourite, pesto pasta, with broccoli
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Tip the pasta into a large pan of boiling salted water and cook according to pack instructions. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 4 minutes.
- Drain the broccoli and return it to the pan. Lightly mash the broccoli with a potato masher or fork. Finely grate the garlic and zest the lemon, then mix into the broccoli with the chilli flakes and pine nuts. Cut the lemon in half and keep for later.
- Drain the pasta and return it to the pan. Stir in the broccoli pesto and squeeze over the juice of 1⁄2 lemon. Pour in the olive oil and generously season with salt and pepper. Spoon in the grated Parmesan, toss the pasta well and serve.
Nutrition Facts : Calories 604 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 79 grams carbohydrates, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.47 milligram of sodium
PESTO PIZZA
A great alternative to your regular pizza.
Provided by SKWms
Categories World Cuisine Recipes European Italian
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Spread pesto on pizza crust. Top with tomatoes, bell peppers, olives, red onions, artichoke hearts and feta cheese.
- Bake for 8 to 10 minutes, or until cheese is melted and browned.
Nutrition Facts : Calories 393.7 calories, Carbohydrate 39.3 g, Cholesterol 35.6 mg, Fat 19.9 g, Fiber 3 g, Protein 17.3 g, SaturatedFat 7.8 g, Sodium 936.8 mg, Sugar 3.7 g
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