1/2Basic Pizza Dough recipe (see recipe to right) or one 12-inch store-bought crust
1/2cupBasil-Tomato Pesto (see recipe to right)
1pound (1 medium head)broccoli florets
8black olives, thinly sliced
3/4cupshredded low-fat mozzarella
1/2cupcrumbled reduced-fat feta cheese
2tablespoonspine nuts or slivered almonds, toasted
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.