- 1 head broccoli, cut into florets
- 2 teaspoons olive oil
- Salt and pepper, to taste
- 1 pizza dough, store bought or homemade
- 3 tablespoons prepared pesto
- 1/2 cup shredded Parmesan cheese
- 1/2 cup crumbled chèvre cheese
- 1/2 cup sun-dried tomatoes
- 2 tablespoons pine nuts
Preheat oven to 425° F. Place a rimmed baking sheet in the oven for 4 minutes to heat. Toss together broccoli, oil, salt and pepper. Very carefully spread broccoli on the hot baking sheet. Roast, shaking the pan once or twice to turn florets, until tender and golden, 20 to 25 minutes. Set aside.
Adjust the oven temperature indicated on the pizza dough package or according to your dough recipe. Place pizza dough on a baking sheet lined with parchment paper or on a baking stone.
Spread pesto over the dough, leaving a 1-inch crust. Sprinkle with cheeses and bake until cheese is melted and dough is cooked, 10 to 12 minutes or according to the package directions.
Remove pizza from the oven and top with roasted broccoli, tomatoes and pine nuts. Return to the oven and bake just until heated through, 3 to 5 minutes. Cut pizza into slices and serve.
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