Green Pizza with Broccoli & Black Olives
Recipe by Becky Duffett | Photo by Erin Kunkel
Broccoli on pizza? You betcha. This green pie is all kinds of awesome, with a chewy wheat crust, flavorful pesto spread, and briny black olives. A squeeze of lemon and a sprinkle of chile flakes fire up the flavors. You could swap the broccoli for any greens that you like, such as spinach, chard, or kale. Add grilled chicken or shrimp, to pump up the protein.
Shopping tips: Look for balls of fresh pizza dough in the deli case, preferably a whole-wheat or whole-grain variety, or make your own cauliflower crust. Grab a fresh pack of pesto, from the fridge, not a shelf, for the best flavor. And make sure you’re getting part-skim mozzarella cheese, to keep the fat in a healthy range.
1 ball (about 1 lb/500 g) fresh whole-wheat pizza dough
Corn or all-purpose flour for dusting
1 tablespoon olive oil, plus more for brushing
2 cloves garlic, minced
½ teaspoon red chile flakes
1 cup (4 oz/125 g) chopped broccoli florets
Juice from ½ lemon
¼ cup (2 fl oz/60 ml) fresh basil pesto
1 cup (4 oz/125 g) shredded part-skim mozzarella cheese
¼ cup (1 oz/30 g) pitted black olives, such as Kalamata
About 30 minutes before you’re ready to start cooking, take the pizza dough out of the refrigerator and let it come to room temperature on the counter.
Preheat the oven to 500°F (260°C). Turn the dough out onto a large work surface dusted with flour. Roll it into a thin round. Let it rest for 10 minutes, and then roll it out a second time. Dust a baking sheet with flour, and transfer the dough to the prepared sheet. Brush the dough with olive oil and sprinkle with salt.
In a frying pan over medium-high heat, warm 1 tablespoon olive oil. Add the garlic and chile flakes and stir until fragrant, 1 minute. Add the broccoli and sauté until bright green and tender-crisp, 5 minutes. Remove from the heat, squeeze the lemon juice over, and sprinkle with salt.
Spread the prepared pizza dough with the pesto and sprinkle with the mozzarella. Arrange the broccoli on top. Stud with the olives. Bake the pizza until the crust is golden and the cheese starts to bubble and brown, about 15 minutes.
Let the pizza rest briefly, slice into wedges, and serve warm.
Makes 4 servings
Nutrition Facts (per serving)
Protein 18 g
Carbs 51 g
Fiber 9 g
Sugar 3 g
Total fat 21 g
Saturated fat 5 g
Sodium 786 mg
This information is for educational purposes only and is not intended as a substitute for medical diagnosis or treatment. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.