Roasted Broccoli + Garlic Scape Pesto Pizza

So far our foray into cooking at home more in 2019 is going well! We kicked off the first full week by eating the majority of our meals at home and this week we've started a meal prep project to try something different before we head back to making food with a little bit more variety. This pizza included a garlic scape pesto that we've had in our freezer since our CSA days this summer. You can customize this pizza in a variety of ways but we also had most of the ingredients on hand which made this easy to put together. I enjoyed that the foundation of this pizza wasn't a cream or tomato based sauce and it really was something that was entirely different from traditional white pizza altogether.

Recipe slightly adapted from Half Baked Harvest

-1 pre-made pizza crust
-1/4 cup garlic scape pesto (or any other pesto)
-1/4 cup oil packed sun-dried tomatoes, chopped
-1/4 cup pitted kalamata olives, chopped
-zest of 1/2 a lemon
-pinch of cayenne pepper
-2 cups broccoli florets, roughly chopped
-1 teaspoon of olive oil
-8 ounces fresh mozzarella, thinly sliced
-1/4 cup crumbled feta cheese
-1/2 of a lemon, thinly sliced

Preheat the oven to 425 degrees F and grease a baking sheet. Form the crust onto whatever pan you're using (we used a rectangular pan but this would be fine as a round pizza).

Top the dough with the garlic scape pesto, the sun-dried tomatoes, olives, lemon zest, and cayenne pepper. Top these ingredients with the thinly sliced mozzarella.

Toss the broccoli florets in 1 teaspoon of olive oil. Add the broccoli florets and lemon slices on top of the mozzarella and finish the pizza with the crumbled feta.

Bake the pizza for 10-15 minutes or until the crust is crispy and the mozzarella cheese has melted.


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