Green Pizza Broccoli Pesto (Print)
Vibrant pizza with homemade broccoli pesto, fresh greens, and creamy cheese blend
# What You Need:
→ Pizza Dough
01 - 1 pound fresh pizza dough
→ Broccoli Pesto
02 - 1½ cups broccoli florets (about 150 g)
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 leaves, for garnish
# How to Make:
01 - Preheat your oven to 475°F. If using a pizza stone, place it in the oven during preheating so it gets thoroughly hot.
02 - Bring a pot of water to a boil. Drop in the broccoli florets and blanch for 1 minute, then drain immediately and rinse under cold water to stop the cooking. Set aside to cool.
03 - In a food processor, combine the blanched broccoli, basil, walnuts or pine nuts, garlic, Parmesan, olive oil, lemon juice, salt, and pepper. Pulse until smooth, scraping down the sides as needed. Taste and adjust seasoning.
04 - On a lightly floured surface, roll out the pizza dough to your preferred thickness. Transfer the stretched dough onto a parchment-lined baking sheet or a floured pizza peel.
05 - Spread an even layer of broccoli pesto over the dough, leaving a small border around the edge. Scatter the mozzarella and feta or goat cheese over the pesto, then distribute the spinach and sliced red onion on top.
06 - Bake for 12 to 15 minutes, until the crust is deeply golden and the cheese is melted and bubbly.
07 - Remove the pizza from the oven. Top generously with fresh arugula and torn basil leaves. Slice into wedges and serve immediately while warm.
# Expert Advice:
01 -
- The broccoli pesto is a game changer, bright and garlicky, and it will make you reconsider everything you thought you knew about pizza sauce.
- It looks stunning on the table, all emerald and gold, and people will think you spent far more effort than you actually did.
02 -
- Do not skip the blanching step because raw broccoli will never break down properly in the food processor and your pesto will be gritty and bitter.
- Let the pizza rest for just a minute after baking or you will lose half your toppings to the cutting board when you slice too eagerly.
03 -
- Coax the most flavor out of your pesto by toasting the nuts and letting the blanched broccoli dry completely before processing.
- Stretch your dough by hand instead of using only a rolling pin because it keeps the edges puffy and gives you a more rustic, chewy texture.