Roasted Broccoli & Sun-Dried Tomato Pizza

Roasted Broccoli & Sun-Dried Tomato Pizza

Roasted broccoli, sweet sun-dried tomatoes, and toasted pine nuts make a delicious topping for this pesto pizza.

§ Prep Time: 5 minutes

§ Cook Time: 35 minutes

§ Total Time: 40 minutes

§ Yield: 4-6 servings

Ingredients

§ 1 crown broccoli, broken into florets

§ 1 teaspoon olive oil

§ Salt and pepper to taste

§ 1 pound refrigerated pizza dough

margin-bottom: 9.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l2 level1 lfo2; tab-stops: list .5in; text-indent: -.25in;"> § 2-3 tablespoons prepared pesto

§ 1 cup shredded mozzarella cheese

§ 1/2 cup sun-dried tomatoes

§ 1 tablespoon pine nuts, toasted

§ 3 tablespoons basil chiffonade (optional)

Instructions

1. Preheat oven to 400ºF.

2. Place the broccoli on a rimmed baking sheet and drizzle with olive oil; toss to coat. Season with salt and pepper and bake for 15-20 minutes, or until the broccoli is just beginning to brown. Remove from oven and adjust the oven to the temperature indicated on the pizza dough package.

3. Line a pizza stone or baking sheet with parchment paper. Roll out the dough to form a 12-inch circle. Spread pesto onto the crust, leaving a 1-inch margin on all sides, and sprinkle cheese over the pesto. Bake for 10-12 minutes, or time indicated on pizza dough package, until the cheese is just beginning to brown.

4. Remove the pizza from the oven and top it with the roasted broccoli, sun-dried tomatoes, pine nuts, and basil. Cut into slices and serve.

Source https://ohmyveggies.com