Broccoli Pesto Pizza Food
BROCCOLI PESTO PIZZA
There's nothing nicer than a fresh pizza, except a fresh pizza smothered in pesto and creamy ricotta!
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 7
Steps:
- Make the dough for the pizza following pack instructions. Knead and pat into a ball. Cut the dough in half and shape into two large discs on a lightly floured surface - use a rolling pin, if you like. Leave to prove on two greased baking sheets covered with cling film for 10-15 mins.
- Meanwhile, make the pesto. Bring a large pan of salted water to the boil. Tip in all the broccoli, bring to the boil and cook for 1 min. Drain and cool under cold running water. Transfer to the large bowl of a food processor with the pine nuts, the garlic and some seasoning. Pulse until breaking down, then gradually pour in the oil while the processor is on - the mixture should be the consistency of pesto. Season to taste, then set aside.
- Heat oven to 220C/200C fan/gas 6. Spread the broccoli pesto over both bases, leaving a 2cm edge for the crust, and drizzle with a little olive oil. Bake for 25 mins or until the base is golden and cooked through.
- Dot over the ricotta and scatter a handful of the rocket over each. Finish with a drizzle of olive oil and a good grinding of black pepper.
Nutrition Facts : Calories 942 calories, Fat 67 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.7 milligram of sodium
PESTO PIZZA
A great alternative to your regular pizza.
Provided by SKWms
Categories World Cuisine Recipes European Italian
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Spread pesto on pizza crust. Top with tomatoes, bell peppers, olives, red onions, artichoke hearts and feta cheese.
- Bake for 8 to 10 minutes, or until cheese is melted and browned.
Nutrition Facts : Calories 393.7 calories, Carbohydrate 39.3 g, Cholesterol 35.6 mg, Fat 19.9 g, Fiber 3 g, Protein 17.3 g, SaturatedFat 7.8 g, Sodium 936.8 mg, Sugar 3.7 g
BROCCOLI PESTO
I don't know about you, but I love pesto. Despite my love of pesto, I rarely make it. I don't use a lot of basil, pine nuts are often expensive and as I am lactose intolerant, I can't really use the parmesan cheese. In searching for a pesto alternative, I have developed this recipe. This easy pesto was built off of Heidi Swanson Double Broccoli Quinoa recipe over at 101 Cookbooks. It's got a strong garlic and lemon kick and is creamy and rich despite the lack of cheese. It is excellent on corn, over pasta, as a pizza sauce and especially over my Broccoli and Green Bean adaptation of the original recipe.
Provided by Itneedslemonjuice
Categories Sauces
Time 20m
Yield 2-3 cups
Number Of Ingredients 9
Steps:
- Break down your broccoli into small florets. Peel and chop the stems. If you are making the Broccoli and Green Bean Quinoa, start with 5 cups of Broccoli and use the stems and less attractive florets for the pesto.
- Boil the broccoli until cooked through. Drain.
- Using an immersion blender or a food processor, puree the broccoli with the oil, lemon juice, garlic cloves, almond pieces and mayonnaise. Add garlic salt, pepper and dill to taste. I use my immersion blender in a large mason jar and it works perfectly.
- Chill and serve with pasta, vegetables, bread, etc.
Nutrition Facts : Calories 378.5, Fat 35.4, SaturatedFat 4.7, Cholesterol 2.9, Sodium 138.5, Carbohydrate 14.6, Fiber 3.6, Sugar 3.3, Protein 5
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