This pizza bursts with flavor while providing a healthy dose of fiber and antioxidants. If you prefer, substitute thinly sliced fresh tomatoes for the sun-dried tomatoes. Use the Basic Dough recipe and the Basil-Tomato Pesto described in the Turkey Sausage–Pesto Pizza recipe.
Sun-Dried Tomato and Broccoli Pizza
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Instructions
- Preheat oven to 400º. Roll pizza dough into a 12-inch circle on a floured surface. Coat a round pizza pan with cooking spray and sprinkle with cornmeal. Transfer dough to pan.
- If necessary, soak sun-dried tomatoes in 1/2 cup boiling water until soft, about 10 minutes. Thinly slice and set aside.
- Spread 1/2 cup Basil-Tomato Pesto evenly over crust. Top with sun-dried tomatoes, broccoli, olives, and garlic. Sprinkle with mozzarella, feta, and toasted nuts. Bake for 20 minutes or until crust is golden and cheese is melted.
