Pesto Broccoli Pizza (Printable Version)
# What You'll Need:
→ Pesto
01 -
120 ml extra virgin olive oil
02 -
60 ml chopped walnuts
03 -
25 g fresh spinach leaves, loosely packed
04 -
25 g fresh basil leaves, loosely packed
05 -
Kosher salt, as much as you like
06 -
2 garlic cloves
07 -
Freshly cracked black pepper, as much as you like
08 -
50 g shredded Parmesan cheese
→ Pizza
09 -
2 heads broccoli
10 -
454 g pizza dough
11 -
Nonstick spray or olive oil, for greasing pan
12 -
227 g shredded mozzarella cheese
13 -
120 g feta cheese, crumbled
14 -
397 g drained, quartered artichoke hearts (canned)
# Steps to Follow:
01 -
If your dough is chilly, just let it sit out until it's not cold. Crank your oven to 220°C. Lightly swipe your pizza pan or big baking sheet with oil or spray so nothing sticks.
02 -
Toss chopped walnuts into a small pan. Toast them on medium heat. Keep stirring till they smell nutty and turn light golden. Pull off the heat and let 'em cool.
03 -
Add your cooled walnuts, garlic, spinach, and basil to a food processor. Blitz till everything's super chopped up. Dump in the Parmesan, olive oil, salt, and pepper. Blend again till you have a silky, even sauce. Set it aside for later.
04 -
Chop broccoli into mini florets. Put them in a microwave bowl, splash over a little water, put on the lid, and microwave for about 3–4 minutes so they're just barely tender. Pour off any extra water and let the broccoli cool off a bit.
05 -
Set your dough on the pan you greased and gently push it out toward the edges till the whole surface is covered.
06 -
Spoon half the pesto onto your dough and spread it out even. Save the rest for something else. Sprinkle on 170 g of mozzarella first, then scatter over the cooled broccoli and artichoke pieces. Top with the rest of the mozzarella and finish off with all the crumbled feta.
07 -
Pop it in the oven for 25 to 35 minutes. When the crust is turning golden brown and the cheese gets those little golden spots, it's done. Let it cool for just a bit. Then cut and dig in.
# Additional Tips:
01 -
If your dough just won't stretch, cover it and let it chill for a few minutes so the gluten relaxes and it's way easier to work with.