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

§  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

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