Best 2 Broccoli Pesto Pizza Recipes

Indulge in a culinary journey with our tantalizing broccoli pesto pizza, a symphony of flavors that will delight your taste buds. This delectable dish combines the earthy goodness of broccoli, the vibrant flavors of pesto, and the crispy perfection of pizza dough, resulting in a masterpiece that is both visually stunning and incredibly delicious.

Savor the delightful combination of broccoli florets, sautéed to perfection, and a homemade pesto sauce crafted from fresh basil, pine nuts, parmesan cheese, and olive oil. The pesto bursts with vibrant flavors, complementing the tender broccoli and creating a harmonious balance of tastes.

Elevate your pizza experience with a variety of additional recipes included in this comprehensive article. Discover the secrets of making your own pizza dough from scratch, ensuring a chewy and flavorful crust that perfectly complements the toppings. Learn how to prepare a classic tomato sauce, adding a rich and savory base to your pizza.

Explore the art of making pesto sauce, mastering the techniques for achieving a smooth and flavorful sauce that can be used not only on pizza but also as a versatile condiment for pasta, sandwiches, and more. And for those who prefer a creamy and decadent touch, indulge in the irresistible recipe for Alfredo sauce, a perfect pairing for your broccoli pesto pizza.

This ultimate guide to broccoli pesto pizza and its accompanying recipes will equip you with the knowledge and skills to create a culinary masterpiece that will impress your friends and family. Embark on this culinary adventure and experience the joy of homemade pizza at its finest.

Check out the recipes below so you can choose the best recipe for yourself!

PHYLLO PASTRY PIZZA WITH BROCCOLI PESTO, TOMATOES AND GOAT CHEESE

Phyllo Pastry Pizza with Broccoli Pesto, Tomatoes and Goat Cheese image

Provided by Food Network

Number Of Ingredients 17

Ingredients

7 sheets phyllo pastry
Olive oil cooking spray
4 teaspoons freshly grated Parmigiano-Reggiano cheese, divided
1 tablespoon Broccoli Pesto, recipe follows
1 tomato, peeled, seeded, and chopped
6 imported black olives, chopped
4 large basil leaves cut chiffonade
2 ounces goat cheese, frozen (for easy grating)
1 cup tightly packed fresh basil leaves
3/4 cup extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup tightly packed broccoli florets
1/2 cup blanched almonds
1/4 cup chicken stock
6 garlic cloves, chopped
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper

Steps:

Preheat oven to 350 degrees F. Cut the 7 sheets of phyllo into large circles using the pizza screen as a guide. You can cut all the sheets at the same time. Spray the screen with olive oil cooking spray. Place the first sheet of phyllo onto the screen, spray again lightly, and sprinkle on approximately 1/2 teaspoon of the Parmesan cheese. Place the second sheet on top and repeat the same procedure with the spray and the cheese until you have placed the seventh sheet. Spread the Broccoli Pesto on top, arrange the tomatoes and basil, and grate frozen goat cheese over top. Bake in oven for 3 to 5 minutes. Serve immediately.;
Combine all the ingredients in a food processor and blend until you have a smooth paste.

BROCCOLI PESTO PIZZA

Broccoli Pesto Pizza image

Provided by Ellie Krieger

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 cups cooked chopped broccoli (frozen is fine)
1 1/2 ounces parmesan cheese (1/2 cup grated)
1 cup lightly packed fresh basil leaves
Salt and freshly ground pepper
3 tablespoons plus 2 teaspoons extra-virgin olive oil
1 tablespoon cornmeal
3/4 pound store-bought whole-wheat pizza dough, at room temperature
Cooking spray
3 ounces soft goat cheese (chevre)
1 large tomato
1/4 teaspoon red pepper flakes

Steps:

Preheat the oven to 475 degrees F. If using frozen broccoli, thaw it according to the directions on the package.
Finely grate the parmesan, then place 1/3 cup into the bowl of a food processor along with the broccoli, 2/3 cup basil, 1/4 teaspoon salt and 1/4 teaspoon pepper. While the processor is running, drizzle in 3 tablespoons olive oil. Process until smooth, scraping down the sides of the bowl as needed.
Sprinkle a work surface with the cornmeal and use a rolling pin and/or your hands to stretch the dough into a 12-inch circle. Spray the baking sheet with cooking spray and place the dough onto it. Spread the broccoli pesto over the dough, leaving a border for the crust. Scatter the goat cheese over the top of the pesto, then thinly slice the tomato and arrange the slices on top.
Bake until the cheese and tomatoes are softened and the crust is golden brown, 12 to 14 minutes.
Garnish the pizza with the remaining parmesan, the remaining 1/3 cup basil and the red pepper flakes. Drizzle with the remaining 2 teaspoons olive oil and slice the pizza into 8 wedges.

Nutrition Facts : Calories 460 calorie, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 20 milligrams, Sodium 890 milligrams, Carbohydrate 445 grams, Fiber 7 grams, Protein 17 grams

Tips:

For a crispier crust, preheat your oven to the highest temperature possible before baking the pizza.
If you don't have a pizza stone, you can bake the pizza on a greased baking sheet.
To make the pesto, use fresh basil leaves for the best flavor.
If you don't have pine nuts, you can substitute walnuts or almonds.
Feel free to add other toppings to your pizza, such as cooked chicken, bacon, or vegetables.

Conclusion:

This broccoli pesto pizza is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a casual get-together. The pesto is flavorful and creamy, and the broccoli adds a nice crunch. The pizza is also a good source of vitamins and minerals, making it a healthy choice as well.