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Pesto Pizza with Tomatoes and broccoli.

Pesto Pizza with Tomatoes and Broccoli

This pizza has a delicious savory pesto base, fresh ripe tomatoes and crisp broccoli. The perfect combo!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Course Main Course
Cuisine American, Italian
Servings 2

Equipment

Ingredients
  

  • 1 Pizza dough ball
  • ½ Cup pesto
  • 1 Tablespoon parmesan finely grated
  • 1 Cup low moisture, whole milk mozzarella grated by hand
  • heirloom tomato cut into ¼" slices
  • ½ Cup broccoli florets cut into small pieces
  • Olive oil for drizzling
  • Flaky salt for garnish

Instructions
 

Home oven instructions

  • Remove the pizza dough from the refrigerator about 2 hours ahead of time in order for it to come to temperature. You want the dough to be around 60-65 degrees when it's time to stretch it.
  • Place a baking steel or pizza stone inside your oven and pre heat at 500 degrees for at least 30 mins, preferably an hour.
  • Dust a clean counter top or work surface with flour and a bit of semolina. Place your pizza dough on the surface and stretch it into a 12 inch circle. Dust the pizza peel with semolina and transfer the dough to the peel.
  • Quickly top the dough with the pesto, cheeses, tomatoes and broccoli. Drizzle with olive oil.
  • Transfer the topped dough from the pizza peel to the baking steel and cook for 3 minutes. Then, using the peel, rotate the pizza 180 degrees and cook for another 3 minutes. Finish the pizza under the broiler for 1-2 minutes, until desired browning is achieved.
  • Remove the pizza to a cooling rack for a few minutes so that the cheese can set before slicing.

Pizza oven instructions

  • Remove the pizza dough from the refrigerator 2 hours ahead of time in order for it to come to temperature. You want the dough to be around 60-65 degrees when it's time to stretch it.
  • Pre heat your pizza oven on high for 30 minutes before using to make sure the stone is heated through.
  • Dust a clean counter top or work surface with semolina. Place your pizza dough on the surface and stretch it into a 12 inch circle. Dust the pizza peel with semolina and transfer the dough to the peel.
  • Quickly top the dough with the pesto, cheeses, tomatoes and broccoli. Drizzle with olive oil.
  • Turn the flame down to low and then transfer the topped dough from the pizza peel to the pizza oven. Let the bottom set for about 30 seconds to a minute and then turn. Continue cooking, turning every 20 seconds until the bottom is crisp and the cheese has melted, about 2 minutes.
  • Remove the pizza to a cooling rack for a few minutes so that the cheese can set before slicing.
Keyword broccoli recipes, pesto pizza, pizza oven recipes, summer tomatoes, vegetarian pizza
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