Roasted Broccoli Pesto Pizza! Roasted broccoli pesto, roasted broccoli, peppers, and fontina cheese. So, so yummy! Vegetarian |

Roasted Broccoli Pesto Pizza


Roasted Broccoli Pesto Pizza Recipe Type : pizza, vegetarian, healthy Author: Alex Caspero Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 8 slices



  • 1 large head broccoli, cut into florets (about 2 1/2 cups)
  • 1/4 cup olive oil, divided
  • 3 tablespoons parmesan cheese
  • 1 cup lightly packed fresh basil leaves
  • 3/4 pound store-bought whole-wheat pizza dough, at room temperature
  • 3/4 cup shredded fontina cheese
  • 1 red bell pepper, sliced into thin stripes
  • 1/4 teaspoon red pepper flakes


  1. Preheat oven to 400 degrees F.
  2. Toss broccoli with 1 tablespoon olive oil and a pinch of salt and pepper. Place in a single layer on a baking sheet and bake for 10-15 minutes, until roasted and slightly crispy.
  3. Remove the broccoli from the oven. Place 3/4 cup of the broccoli, basil, parmesan cheese, pinch of salt and pepper in the base of a food processor. Pulse until crumbled together.
  4. While the processor is running, drizzle in the remaining 3 tablespoons olive oil. Process until smooth, scraping down the sides of the bowl as needed. Set aside.
  5. Lightly sprinkle a work station and pizza stone with flour. Use a rolling pin and/or your hands to stretch the dough into a 12-inch circle. Place the dough on the stone. If using a baking sheet, lightly spray the sheet with cooking spray before placing the dough on.
  6. Spread the broccoli pesto over the dough, leaving a border for the crust.
  7. Scatter the fontina cheese, remaining roasted broccoli and bell pepper strips over the pizza.
  8. Bake for 10-12 minutes until golden brown and cheese is bubbly.
  9. Slice, garnish with red pepper flakes, if desired and serve.


*See notes in post about adding sliced tomatoes to the pizza as well- highly recommend!

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