Green Pizza Broccoli Pesto (Printable)
Vibrant homemade pizza with zesty broccoli pesto, fresh greens, and creamy cheese for a delicious Italian-inspired twist.
# What goes in:
→ 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, for garnish
# Directions:
01 - Preheat oven to 475°F. If using a pizza stone, place it in the oven during preheating.
02 - Blanch broccoli florets in boiling water for 1 minute. Drain immediately and cool under cold running water to halt cooking.
03 - In a food processor, combine blanched broccoli, basil, walnuts or pine nuts, garlic, Parmesan, olive oil, lemon juice, salt, and pepper. Process until smooth, adjusting seasoning to taste.
04 - On a floured surface, roll out the pizza dough to desired thickness. Transfer to a parchment-lined baking sheet or pizza peel.
05 - Spread an even layer of broccoli pesto across the dough. Top with mozzarella, feta or goat cheese, spinach, and sliced red onion.
06 - Bake for 12–15 minutes until the crust turns golden and the cheese is melted and bubbly.
07 - Remove from oven and immediately top with fresh arugula and basil. Slice into portions and serve warm.
# Expert Advice:
01 -
- The broccoli pesto is a sneaky way to eat more greens without feeling like you are being virtuous at all.
- That combination of melted mozzarella and crumbled feta creates a salty creamy contrast that will ruin regular cheese pizza for you forever.
02 -
- If you spread the pesto on too thickly the pizza will feel heavy and wet underneath so a thin even layer is the sweet spot.
- Letting the dough come to room temperature for thirty minutes before rolling makes it cooperative instead of springy and stubborn.
03 -
- Semolina flour dusted under the dough instead of regular flour gives the crust a satisfying slight crunch that mimics a professional bakery texture.
- Always let the pizza rest for three minutes after baking before slicing so the cheese settles and does not slide right off.