Pesto + Ricotta + Roasted Broccoli Pizza

Pesto + Ricotta + Roasted Broccoli Pizza

Serves: 4

Ingredients:

  • 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.

Variations & Notes:

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