Roasted Broccoli & Sun-Dried Tomato Pizza
Ingredients
The pizza base
-
1
pound
refrigerated pizza dough
The toppings
-
1
crown
broccoli, broken into florets
-
1
teaspoon
olive oil
-
to taste
salt
-
to taste
pepper
-
2-3
tablespoons
prepared pesto
-
1
cup
shredded mozzarella cheese
-
½
cup
sun-dried tomatoes
-
1
tablespoon
pine nuts, toasted
-
3
tablespoons
basil, chiffonade (optional)
Instructions
- Preheat the oven to 400ºF.
- Place the broccoli on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 15-20 minutes until slightly browned.
- Adjust the oven temperature according to the pizza dough package instructions.
- Line a pizza stone or baking sheet with parchment paper and roll out the dough into a 12-inch circle.
- Spread pesto on the crust, leaving a 1-inch margin, and sprinkle cheese over the pesto.
- Bake for 10-12 minutes or as directed on the pizza dough package until the cheese is beginning to brown.
- Remove the pizza from the oven and top with roasted broccoli, sun-dried tomatoes, pine nuts, and basil.
- Cut into slices and serve.
Nutrition Facts (estimated)
Servings
4-6
Calories
505
Total fat
16g
Total carbohydrates
73g
Total protein
22g
Sodium
1150mg
Cholesterol
23mg
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