Broccoli Pesto Pizza Recipe

Introduction

This broccoli pesto pizza offers a fresh and vibrant twist on a classic favorite. With a homemade pesto made from broccoli and pine nuts, topped with creamy ricotta and peppery rocket, it’s a delightful way to enjoy a flavorful, veggie-packed meal.

Ingredients

• 500g pack ciabatta bread mix
• 1 large head of broccoli, cut into florets, stalk cut into even chunks (about 450g)
• 100g pine nuts
• 1 garlic clove, crushed
• 150ml olive oil, plus extra for drizzling
• 150g ricotta
• 60g bag rocket

Instructions

1. Step 1: Make the dough following the pack instructions. Knead well and shape into a ball. Cut the dough in half and shape each piece into a large disc on a lightly floured surface. Use a rolling pin if you prefer. Place the discs on two greased baking sheets, cover with cling film, and leave to prove for 10-15 minutes.
2. Step 2: Prepare the pesto by bringing a large pan of salted water to a boil. Add all the broccoli pieces and cook for 1 minute. Drain and rinse under cold running water to cool. Transfer the broccoli to a food processor with pine nuts, garlic, and seasoning. Pulse to break down, then slowly pour in the olive oil while blending until you achieve a pesto-like consistency. Adjust seasoning and set aside.
3. Step 3: Preheat the oven to 220°C (200°C fan/gas mark 6). Spread the broccoli pesto evenly over each dough base, leaving a 2cm edge clear for the crust. Drizzle a little olive oil over the top.
4. Step 4: Bake the pizzas in the oven for about 25 minutes, or until the bases are golden and cooked through.
5. Step 5: Once baked, dot ricotta over the pizzas and scatter the rocket leaves on top. Finish with a drizzle of olive oil and a generous grinding of black pepper before serving.

Tips & Variations

• For a nuttier flavor, toast the pine nuts lightly before adding them to the pesto.
• Swap ricotta for fresh mozzarella if you prefer a gooier cheese topping.
• Add a squeeze of lemon juice to the pesto for extra brightness.
• Use gluten-free bread mix if you need a gluten-free option.

Storage

Store any leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 180°C for 8-10 minutes to keep the base crisp. Avoid microwaving as it can make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for the pesto?

Yes, you can use frozen broccoli. Thaw and drain it well before adding to the food processor to avoid excess moisture in the pesto.

Is it possible to make the pesto ahead of time?

Absolutely. The broccoli pesto can be made a day in advance and stored in the refrigerator in a sealed container. Stir in a little more olive oil before spreading it on the dough if it thickens.

Broccoli Pesto Pizza Recipe

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★★★★★

4.6 from 139 reviews

• Author: Hailey
• Total Time: 55 minutes
• Yield: 2 large pizzas 1x
• Diet: Vegetarian

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Description

A vibrant and delicious broccoli pesto pizza featuring a homemade ciabatta bread base topped with fresh broccoli pesto, ricotta cheese, and peppery rocket for a perfect balance of flavors and textures.

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Ingredients

Scale 1x2x3x

For the Pizza Dough

• 500g pack ciabatta bread mix

For the Broccoli Pesto

• 1 large head of broccoli, cut into florets, stalk cut into even chunks (about 450g)
• 100g pine nuts
• 1 garlic clove, crushed
• 150ml olive oil, plus extra for drizzling

Toppings

• 150g ricotta
• 60g bag rocket (arugula)

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Instructions

1. Prepare the Dough: Follow the ciabatta bread mix pack instructions to make the dough. Knead the dough and shape it into a ball. Cut the dough into two equal halves and shape each into large discs on a lightly floured surface. Use a rolling pin if preferred. Place each disc on a greased baking sheet, cover with cling film, and leave to prove for 10-15 minutes.
2. Make the Broccoli Pesto: Bring a large pan of salted water to the boil. Add all the broccoli pieces and cook for 1 minute. Drain and cool immediately under cold running water to stop cooking. Transfer the broccoli to a food processor along with pine nuts, crushed garlic, and seasoning. Pulse to break down the ingredients, then gradually add 150ml olive oil while processing, until the mixture reaches a pesto-like consistency. Season to taste and set aside.
3. Preheat the Oven: Heat your oven to 220°C (200°C fan)/Gas mark 6.
4. Assemble the Pizza: Spread the broccoli pesto evenly over both dough bases, leaving a 2cm border around the edges for the crust. Drizzle a little olive oil over the tops.
5. Bake: Place the pizzas in the oven and bake for approximately 25 minutes or until the bases are golden brown and cooked through.
6. Add Final Toppings: Remove the pizzas from the oven. Dot the surface with spoonfuls of ricotta and scatter a handful of fresh rocket over each pizza. Finish with a drizzle of olive oil and a generous grinding of black pepper.

Notes

• Using fresh broccoli stalks along with florets adds a deeper flavor and reduces waste.
• Ensure the broccoli is cooled quickly after boiling to keep its vibrant green color for the pesto.
• Rocket adds a nice peppery contrast; you can substitute with fresh basil if desired.
• The pesto can be made ahead and stored in the fridge for up to 2 days.
• For extra crunch, lightly toast the pine nuts before adding them to the processor.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Pizza
• Method: Baking
• Cuisine: Italian

Keywords: broccoli pesto pizza, vegetarian pizza, homemade pizza, broccoli pesto, ciabatta pizza, ricotta pizza, easy pizza recipe