Recently we've been doing a lot pesto pizzas. After every one I declare it as my new favorite. The same thing happened with this one.
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The starting point of this recipe was from halfbakedharvest at https://www.halfbakedharvest.com/whole-wheat-lemon-roasted-broccoli-pizza/. A few modifications were made of course, and they are included in the ingredient list below.
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Spread pesto on dough
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Sun dried tomatoes
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Kalamata Olives added
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Zest of lemon sprinked all over
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Chunks of feta cheese
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Broccoli
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Lemon slices (you can eat them, but I remove before eating)
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Mozzarella pearls
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Everything so far
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Sprinkled grated cheddar cheese
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Out of the oven... though slightly overcooked (new oven!)
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Two slices served with a kale salad
Ingredients Used:
- 1 pound pizza dough
- ¼ cup basil pesto
- ¼ cup oil-packed sun-dried tomatoes, chopped
- ¼ cup pitted kalamata olives, chopped
- zest of 1/2 lemon
- 2 cups broccoli florets, roughly chopped
- 8 ounces fresh mozzarella “pearls”
- ¼ cup diced feta cheese
- 1/2 of a Meyer lemon, thinly sliced
- Shredded cheddar cheese
- Cornmeal to spread under the dough
Directions:
- Preheat oven to 425° F. Grease a baking sheet with olive oil.
- On a lightly floured surface, push/roll the dough out to desired thickness. For thin pizza, divide the dough into two.
- Sprinkle some cornmeal on the baking sheet.
- Transfer the rolled-out dough to the baking sheet.
- Spread the pesto over the dough.
- Add the sun-dried tomatoes, olives, and lemon zest.
- Add the diced feta cheese.
- Pour 1 tablespoon of oil from the sun-dried tomatoes over the broccoli.
- Add the broccoli
- Add mozzarella pearls.
- Top with lemon slices.
- Finish with shredded cheddar cheese.
- Bake 10-15 minutes or until the crust is crisp and the cheese has melted.