Pesto + Ricotta + Roasted Broccoli Pizza

• 1 cup vegan ricotta
• 1 cup pesto
• 2 cups broccoli florets, cut into bite-size pieces
• 1 tbs olive oil
• 1/4 tsp salt
• freshly ground black pepper
• 1 lb pizza dough or cauliflower crust (we like Caulipower)

Directions:

Whole Wheat Pizza Dough:

1. Preheat the oven to 400 degrees F.
2. In a small bowl, toss the broccoli florets with the olive oil, salt, and pepper.
3. Layout on a rimmed baking sheet.
4. Roast for 10 minutes.  Remove the broccoli from the oven and increase the heat to 550 degrees with a pizza stone in the oven.
5. In the meantime, roll out the pizza dough on a pizza peel.
6. Spread the pesto over the dough, leaving 1/2″ around the entire crust.
7. Add dollops of the ricotta over the dough and flatten with a spoon.
8. Place the roasted broccoli over the pizza.
9. Cook for 5 minutes.

Cauliflower Pizza Dough:

1. Preheat the oven to 425 degrees F.
2. Place the cauliflower crust on a pizza peel or a large, rimmed baking sheet.
3. Spread the pesto over the dough, leaving 1/2″ around the entire crust.
4. Add dollops of the ricotta over the dough.
5. In a small bowl, toss the broccoli florets with the olive oil, salt, and pepper.
6. Place the broccoli over the pizza.
7. Cook for 15 minutes.