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.
Sun-Dried Tomato and Broccoli Pizza
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Ingredients
- 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
Instructions
- 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.
- If necessary, soak sun-dried tomatoes in 1/2 cup boiling water until soft, about 10 minutes. Thinly slice and set aside.
- 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.
