Pizza with broccoli pesto sauce

Votes: 1

Photo of the dish: Con Pulos

A blended sauce of Parmesan and broccoli is spread on the dough. The cheese is then crumbled and topped with tomato slices. When serving, the pizza is generously sprinkled with fresh basil leaves.

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 460, total fat 24 G., saturated fats G., proteins 17 G., carbohydrates 45 G., fiber G., cholesterol mg, sodium mg, sugar G.

Homemade Italian pizza recipe with pesto sauce and goat cheese.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

330 g of ready-made whole-wheat pizza dough, at room temperature
(recipe yeast dough for pizza)
40 g Parmesan cheese (1/2 cup finely grated cheese)
85 g soft goat cheese
1 cup fresh leaves basilica
Salt and freshly ground pepper
3 tbsp and 2 tsp extra virgin olive oil
1 tbsp corn flour
Special spray for lubrication
1 large tomato
1/4 tsp dried pepper flakes
2 cups shredded pre-cooked broccoli (frozen can be used)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: corn flour, pesto sauce, broccoli cabbage, Parmesan cheese, goat cheese, tomatoes, basil, red pepper flakes, yeast dough

Cooking the dish according to the recipe:

Preheat oven to 245 degrees Celsius. If using frozen broccoli, defrost it first according to package instructions.
Finely grate the Parmesan cheese and place 1/3 cup in a food processor along with the broccoli, 2/3 cup basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

While the food processor is blending the mixture, add 3 tablespoons of olive oil. Blend until smooth, scraping down the sides of the bowl as needed.

Dust the work surface with cornmeal and, using a rolling pin and/or your hands, roll the dough into a circle with a diameter of 30 cm.

Grease a baking sheet with cooking spray and place the dough on it. Spread broccoli pesto sauce over the dough, leaving a border to allow for a golden crust.

Top with goat cheese and then thinly sliced tomato.
Bake the pizza for 12-14 minutes, until the cheese and tomato are softened and the crust is golden brown.
Sprinkle the pizza with the remaining Parmesan, 1/3 cup basil, and pepper flakes. Drizzle with the remaining 2 teaspoons olive oil and cut the pizza into 8 wedges.