Broccoli Pizza
This is one of my son's favorites...a great way to get him to eat his veggies! I make my own whole-wheat pizza dough in my bread maker, or you can buy pre-made crust, as in the recipe.
This is one of my son's favorites...a great way to get him to eat his veggies! I make my own whole-wheat pizza dough in my bread maker, or you can buy pre-made crust, as in the recipe.
- Carbohydrate 3.90805500064828 g
- Cholesterol 89.2635000141068 mg
- Fat 22.0432800033729 g
- Fiber 0 g
- Protein 30.1752150022523 g
- Saturated Fat 14.271651002369 g
- Serving Size 1 1 Serving (132g)
- Sodium 911.19600017689 mg
- Sugar 3.90805500064828 g
- Trans Fat 1.14441600017752 g
- Calories 338 calories
Step-by-step
- Preheat oven to 375.
- Spread pesto evenly over prepared crust.
- Top first with half of the mozzarella cheese, followed by spinach and then broccoli in an even layer.
- Sprinkle remaining mozzarella and feta cheese over top.
- Bake approximately 20-25 minutes, or until cheese is melted and slightly browned on top.
- Slice into 8 pieces and serve with marinara sauce, if desired.
Golden pools of melted mozzarella mingle with earthy crumbles of feta over a crisp, sturdy crust dotted with emerald greens. Swapping frozen broccoli for fresh florets fundamentally alters moisture management during the bake. Thawed frozen vegetables hold significantly more intracellular water than raw produce, meaning they must be aggressively pressed in a clean kitchen towel before hitting the dough. Neglecting this drainage step releases excess liquid onto the surface, creating a soggy barrier that prevents the crust from achieving proper crispness.
Fresh spinach behaves differently entirely, wilting rapidly under direct oven heat while releasing far less surface water than its frozen counterpart. When layering these components over a pre-baked or store-bought crust, maintain a tight boundary between the sauce, pesto base, and cheese to insulate the dough from dampness. Pesto adds concentrated oil and herbs, but its fat content can pool if overloaded, so measure precisely to two tablespoons across a standard twelve-inch base.
Assessing doneness requires keen visual observation since internal temperature probing is impractical for flatbreads. Watch for the mozzarella to transform from opaque white to bubbling gold with light amber edges, typically requiring twenty to twenty-five minutes in an oven preheated to 375 degrees Fahrenheit. The feta should retain its distinct crumbly structure while softening slightly into the surrounding cheeses without completely liquefying.
Leftovers require rapid cooling before transfer to an airtight container to prevent condensation from softening the crust during refrigeration. Consume refrigerated slices within three days, reheating them directly on a hot baking sheet at 350 degrees rather than using a microwave to restore structural integrity to the dough.
