Green Broccoli Pesto Pizza (Printable)

Vibrant homemade pizza topped with zesty broccoli pesto, fresh greens, and creamy cheese for a delicious healthy twist.

# What You’ll 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

# Directions:

01 - Preheat oven to 475°F. If using a pizza stone, place it in the oven during preheating so it reaches full temperature.
02 - Bring a pot of water to a boil. Drop the broccoli florets in and blanch for 1 minute, then immediately drain and rinse under cold water to stop cooking and preserve the bright green color.
03 - In a food processor, combine the blanched broccoli, basil leaves, walnuts or pine nuts, garlic cloves, grated Parmesan, extra-virgin olive oil, lemon juice, salt, and pepper. Pulse until a smooth, spreadable consistency is reached. Adjust seasoning to taste.
04 - On a lightly floured work surface, roll out the pizza dough to your preferred thickness. Transfer the shaped dough onto a parchment-lined baking sheet or a floured pizza peel.
05 - Spread an even layer of broccoli pesto across the surface of the dough, leaving a small border for the crust. Scatter shredded mozzarella and crumbled feta or goat cheese over the pesto. Distribute baby spinach leaves and thinly sliced red onion on top.
06 - Slide the pizza into the oven and bake for 12 to 15 minutes, until the crust is deeply golden and the cheese is melted and bubbling.
07 - Remove the pizza from the oven. Immediately top with fresh arugula and torn basil leaves. Slice into portions and serve while warm.

# Expert Advice:

01 -
  • That broccoli pesto is a total game changer and once you try it you will never look at a plain cheese pizza the same way again.
  • It somehow feels indulgent and virtuous at the same time which is a rare and beautiful trick.
02 -
  • If you skip the cold water bath after blanching the broccoli your pesto will turn a sad army green instead of that gorgeous vivid color.
  • Do not overload the pesto layer or the pizza will be soggy in the center so a thin even spread is your best friend.
03 -
  • If your pesto feels too thick add another tablespoon of olive oil or a splash of pasta water until it spreads like a dream.
  • The pizza stone makes all the difference in the world for a crispy bottom crust so use one if you have it.

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