Delicious Living
  • 1/2 Basic Pizza Dough recipe (see recipe to right) or one 12-inch store-bought crust
  • Cornmeal
  • 3 ounces sun-dried tomatoes
  • 1/2 cup Basil-Tomato Pesto (see recipe to right)
  • 1 pound (1 medium head) broccoli florets
  • 8 black olives, thinly sliced
  • 2 cloves garlic, sliced
  • 3/4 cup shredded low-fat mozzarella
  • 1/2 cup crumbled reduced-fat feta cheese
  • 2 tablespoons pine nuts or slivered almonds, toasted

Sun-Dried Tomato and Broccoli Pizza

DL Staff | Delicious Living
  • Serves: 8 people

This pizza bursts with flavor while providing a healthy dose of fiber and antioxidants. If you prefer, substitute thinly sliced fresh tomatoes for the sun-dried tomatoes. Use the Basic Dough recipe and the Basil-Tomato Pesto described in the Turkey Sausage–Pesto Pizza recipe.

  1. Preheat oven to 400º. Roll pizza dough into a 12-inch circle on a floured surface. Coat a round pizza pan with cooking spray and sprinkle with cornmeal. Transfer dough to pan.
  2. If necessary, soak sun-dried tomatoes in 1/2 cup boiling water until soft, about 10 minutes. Thinly slice and set aside.
  3. Spread 1/2 cup Basil-Tomato Pesto evenly over crust. Top with sun-dried tomatoes, broccoli, olives, and garlic. Sprinkle with mozzarella, feta, and toasted nuts. Bake for 20 minutes or until crust is golden and cheese is melted.
Search Recipes
Search our full collection of recipes by entering a recipe name or ingredient
Natural Kitchen

Gluten-Free Recipes

Delicious Living Blog

The Best Holistic Health Blogs of the Year












Sponsored Introduction Continue on to (or wait seconds) ×