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Green Pizza with Pesto, Tomatoes & Broccoli

October 24, 2009

Friday nights at our place has officially turned into homemade pizza/calzone night. We have been doing this for the past month instead of going out for pizza because 1. it’s cheaper 2. we control all the ingredients 3. it tastes better. What more could you ask for? I pick up a bag of garlic herb dough from Trader Joe’s every week just for these nights. We end up splitting the dough in half and each rolling out our own piece then topping it with whatever we want. Most Fridays, we’ll go with the standard pesto, cherry tomatoes, bell peppers and feta. Brennan has to add a couple pieces of prosciutto on his, but I actually prefer mine without meat. The pesto flavors the dough with the basil, walnut and Parmesan cheese combination. Instead of using mozzarella cheese, we opt for reduced fat feta cheese which is lighter, but still flavorful. Tonight, I decided to mix up my regular pizza toppings and use up the rest of my broccoli from the previous night. This unconventional pizza topping actually worked great with the pesto and tomatoes. Eating in on a Friday never seemed so indulgent…

Green Pizza with Pesto, Tomatoes & Broccoli

Serves 3

Ingredients

  • 1/2 pound prepared pizza dough
  • 1 cup chopped broccoli florets
  • Pinch of salt
  • Freshly ground pepper to taste
  • 1/4 cup prepared pesto
  • 1/2 cup feta cheese
  • 1/2 small diced onion
  • 1/2 cup cherry tomatoes, halved

Directions

  1. Position oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
  2. Roll out dough on a lightly floured surface to about the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
  3. Spread pesto evenly over the crust, top with the broccoli, cherry tomatoes, onion and sprinkle with cheese. Bake until crispy and golden and the cheese is melted, 8 to 10 minutes.

greenpizza11

greenpizza12

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