Broccoli Pesto Pizza Recipe

Introduction

This broccoli pesto pizza is a fresh and flavorful twist on classic pizza. Combining vibrant homemade broccoli pesto with creamy ricotta and peppery rocket, it offers a deliciously green and satisfying meal perfect for any occasion.

Ingredients

• 500g pack ciabatta bread mix
• 1 large head of broccoli, cut into florets, stalk cut into even chunks (about 450g)
• 100g pine nuts
• 1 garlic clove, crushed
• 150ml olive oil, plus extra for drizzling
• 150g ricotta
• 60g bag rocket

Instructions

1. Step 1: Make the pizza dough following the ciabatta bread mix instructions. Knead the dough and shape it into a ball. Then, cut the dough in half and shape each half into a large disc on a lightly floured surface. Use a rolling pin if desired. Place the discs on two greased baking sheets, cover with cling film, and leave to prove for 10–15 minutes.
2. Step 2: While the dough proves, prepare the broccoli pesto. Bring a large pan of salted water to the boil. Add all the broccoli pieces and cook for 1 minute. Drain and rinse under cold running water to cool. Transfer the broccoli to a food processor along with pine nuts, crushed garlic, and seasoning. Pulse until broken down, then slowly pour in the olive oil while blending until the pesto reaches a smooth consistency. Adjust seasoning to taste and set aside.
3. Step 3: Preheat the oven to 220°C (200°C fan)/gas mark 6. Spread the broccoli pesto evenly over each dough base, leaving a 2cm edge for the crust. Drizzle a little olive oil over the top.
4. Step 4: Bake in the preheated oven for 25 minutes, or until the bases are golden and cooked through.
5. Step 5: Remove the pizzas from the oven and dot ricotta over the tops. Scatter rocket leaves evenly across each pizza. Finish with another drizzle of olive oil and a good grinding of black pepper before serving.

Tips & Variations

• For a nuttier flavor, toast the pine nuts lightly before adding to the pesto.
• Swap rocket for fresh basil or spinach if preferred.
• Add a squeeze of lemon juice to the pesto for a bright, zesty finish.
• Use store-bought pizza dough if short on time.

Storage

Store any leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or toaster oven to keep the crust crisp. The pesto and toppings are best enjoyed fresh, so avoid freezing the assembled pizza.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the broccoli pesto in advance?

Yes, the broccoli pesto can be made up to 2 days ahead and kept refrigerated in an airtight container. Give it a good stir before using.

What can I use instead of ricotta?

If you don’t have ricotta, soft goat cheese or fresh mozzarella work well as creamy alternatives on this pizza.

Broccoli Pesto Pizza Recipe

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★★★★★

4.4 from 90 reviews

• Author: Ethan
• Total Time: 50 minutes
• Yield: 2 large pizzas 1x
• Diet: Vegetarian

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Description

A vibrant and delicious Broccoli Pesto Pizza featuring a homemade ciabatta crust topped with a fresh broccoli and pine nut pesto, creamy ricotta, and peppery rocket leaves. This pizza combines nutritious broccoli with rich flavors for a unique and satisfying meal.

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Ingredients

Scale 1x2x3x

For the Dough

• 500g pack ciabatta bread mix

For the Broccoli Pesto

• 1 large head of broccoli, cut into florets, stalk cut into even chunks (about 450g)
• 100g pine nuts
• 1 garlic clove, crushed
• 150ml olive oil, plus extra for drizzling

For the Topping

• 150g ricotta
• 60g bag rocket

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Instructions

1. Prepare the Dough: Make the dough according to the pack instructions. Knead the dough and shape it into a ball. Cut the dough in half and shape each half into a large disc on a lightly floured surface, using a rolling pin if preferred. Place the discs on two greased baking sheets, cover with cling film, and allow to prove for 10 to 15 minutes.
2. Make the Broccoli Pesto: Bring a large pan of salted water to a boil. Add all the broccoli florets and stalk chunks, boil for 1 minute, then drain and rinse under cold running water to cool. Transfer the broccoli to the food processor bowl along with pine nuts, crushed garlic, and a pinch of seasoning. Pulse to break down the ingredients. With the processor running, gradually drizzle in the olive oil until the mixture reaches a pesto-like consistency. Season to taste and set aside.
3. Preheat the Oven: Heat the oven to 220°C (200°C fan) or gas mark 6.
4. Assemble the Pizzas: Spread the broccoli pesto evenly over the two dough bases, leaving a 2cm border around the edges for the crust. Drizzle a little olive oil over the pesto.
5. Bake the Pizzas: Place the baking sheets in the preheated oven and bake for about 25 minutes, or until the crust is golden brown and cooked through.
6. Add the Toppings and Serve: Remove the pizzas from the oven and dot the surface with spoonfuls of ricotta. Scatter rocket leaves on top, drizzle with extra olive oil, and finish with freshly ground black pepper. Serve immediately.

Notes

• The broccoli pesto can be made ahead of time and stored in the refrigerator for up to 2 days.
• If you do not have a food processor, a blender can be used, but you may need to pulse in short bursts to achieve the right consistency.
• For a nuttier flavor, lightly toast the pine nuts before blending.
• Alternative toppings such as shaved Parmesan or cherry tomatoes can be added for extra flavor and color.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Pizza
• Method: Baking
• Cuisine: Italian

Keywords: broccoli pesto pizza, vegetarian pizza, homemade pizza, broccoli pesto, ricotta pizza, ciabatta pizza dough, easy pizza recipe