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.

O3129508-LR

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.

O3129455-LR
Spread pesto on dough

O3129464-LR
Sun dried tomatoes

O3129477-LR
Kalamata Olives added

O3129480-LR
Zest of lemon sprinked all over

O3129486-LR
Chunks of feta cheese

O3129488-LR-2
Broccoli

O3129494-LR Lemon slices (you can eat them, but I remove before eating)

O3129500-LR Mozzarella pearls

O3129501-LR
Everything so far

O3129505-LR-2
Sprinkled grated cheddar cheese

O3129508-LR
Out of the oven... though slightly overcooked (new oven!)

O3129512-LR-2
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:

1. Preheat oven to 425° F. Grease a baking sheet with olive oil.
2. On a lightly floured surface, push/roll the dough out to desired thickness. For thin pizza, divide the dough into two. 
3. Sprinkle some cornmeal on the baking sheet.
4. Transfer the rolled-out dough to the baking sheet. 
5. Spread the pesto over the dough. 
6. Add the sun-dried tomatoes, olives, and lemon zest.
7. Add the diced feta cheese.
8. Pour 1 tablespoon of oil from the sun-dried tomatoes over the broccoli. 
9. Add the broccoli
10. Add mozzarella pearls.
11. Top with lemon slices. 
12. Finish with shredded cheddar cheese.
13. Bake 10-15 minutes or until the crust is crisp and the cheese has melted.