Broccoli Pesto Pizza

This pretty presentation of broccoli packs a powerful punch of two cancer fighters common in cruciferous veggies: isothiocyanates and indoles.

Prep time: 18 minutes
Cook time: 16 minutes

1 c packed sm broccoli florets
(cut in quarters if large)

2 lg cloves garlic

½ c basil leaves

1½  Tbsp olive oil

1½  Tbsp lemon juice

2 Tbsp water

1/3 c grated Parmesan cheese

2 Tbsp chopped walnuts

¼ tsp salt

4 mini whole-wheat pitas (4” diameter)

½ c chopped roasted red pepper

½ c shredded low-fat mozzarella cheese

1. Place broccoli and garlic in microwaveable bowl.  Cover with plastic wrap; microwave on high 45 seconds.  Place in food processor with basil, oil, lemon juice, water, Parmesan, walnuts, and salt.  Process 1 minute, or until smooth.

2. Preheat over to 375°F

3. Cut around edge of pitas and split in half. Place on baking sheet, rough side down, and bake 8 minutes.  Turn over, and spread with pesto (1½ tablespoons each).  Top with roasted pepper and mozzarella.  Bake 8 minutes, or until heated through.

Makes 4 servings (8 pizzas)

Per Serving: 230 cal, 11 g pro, 20 g carb, 12 g fat, 4 g sat fat, 10 mg chol, 3 g fiber, 540 mg sodium

NOTE: Broccoli pesto can be made ahead; refrigerate in airtight container for up to 1 week.  Can be drizzled on pasta and veggies, added to soup, or used as spread.

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