Close
Prep Time:30 minsAdditional Time:20 minsTotal Time:50 minsServings:5Yield:5 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:20 minsTotal Time:50 minsServings:5Yield:5 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:50 mins
Total Time:
50 mins
Servings:5
Servings:
5
Yield:5 servings
Yield:
5 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1/2 cup chopped peeled broccoli stems plus 1 cup bite-size broccoli florets (about 4 ounces total), divided¼cupfresh basil¼cuptoasted walnuts1clovegarlic, smashed1tablespoonlemon zest, reserved1tablespoonlemon juice¼teaspoonsalt2tablespoonsextra-virgin olive oil6ouncesItalian sausage, casing removed1poundwhole-wheat pizza dough4ouncessliced fresh mozzarella cheese, torn into pieces12grape tomatoes, halved2tablespoonsfreshly grated Parmesan cheese¼teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
1/2 cup chopped peeled broccoli stems plus 1 cup bite-size broccoli florets (about 4 ounces total), divided
¼cupfresh basil
¼cuptoasted walnuts
1clovegarlic, smashed
1tablespoonlemon zest, reserved
1tablespoonlemon juice
¼teaspoonsalt
2tablespoonsextra-virgin olive oil
6ouncesItalian sausage, casing removed
1poundwhole-wheat pizza dough
4ouncessliced fresh mozzarella cheese, torn into pieces
12grape tomatoes, halved
2tablespoonsfreshly grated Parmesan cheese
¼teaspoonground pepper
DirectionsPreheat oven to 450 degrees F. Coat a 12-inch cast-iron skillet with cooking spray or olive oil.Combine broccoli stems, basil, walnuts, garlic, lemon juice and salt in a food processor. Pulse until finely chopped. Add oil and process to combine.Cook sausage in a small skillet over medium-low heat, breaking up with a spoon, until no longer pink, 4 to 6 minutes.Working on a lightly floured surface, roll and stretch pizza dough into a 12-inch circle. Transfer to the prepared pan, pressing the dough 1 inch up the sides. Spread the dough with the pesto and sprinkle with the sausage, broccoli florets, lemon zest, mozzarella, tomatoes, Parmesan and pepper.Bake the pizza until the crust is golden brown and the cheese is browned in spots, 30 to 35 minutes. Let stand for 10 minutes before serving.TipsTo make ahead: Refrigerate pesto for up to 2 weeks.Equipment: 12-inch cast-iron skilletOriginally appeared: EatingWell Magazine, September/October 2017
Directions
Preheat oven to 450 degrees F. Coat a 12-inch cast-iron skillet with cooking spray or olive oil.Combine broccoli stems, basil, walnuts, garlic, lemon juice and salt in a food processor. Pulse until finely chopped. Add oil and process to combine.Cook sausage in a small skillet over medium-low heat, breaking up with a spoon, until no longer pink, 4 to 6 minutes.Working on a lightly floured surface, roll and stretch pizza dough into a 12-inch circle. Transfer to the prepared pan, pressing the dough 1 inch up the sides. Spread the dough with the pesto and sprinkle with the sausage, broccoli florets, lemon zest, mozzarella, tomatoes, Parmesan and pepper.Bake the pizza until the crust is golden brown and the cheese is browned in spots, 30 to 35 minutes. Let stand for 10 minutes before serving.TipsTo make ahead: Refrigerate pesto for up to 2 weeks.Equipment: 12-inch cast-iron skillet
Preheat oven to 450 degrees F. Coat a 12-inch cast-iron skillet with cooking spray or olive oil.
Combine broccoli stems, basil, walnuts, garlic, lemon juice and salt in a food processor. Pulse until finely chopped. Add oil and process to combine.
Cook sausage in a small skillet over medium-low heat, breaking up with a spoon, until no longer pink, 4 to 6 minutes.
Working on a lightly floured surface, roll and stretch pizza dough into a 12-inch circle. Transfer to the prepared pan, pressing the dough 1 inch up the sides. Spread the dough with the pesto and sprinkle with the sausage, broccoli florets, lemon zest, mozzarella, tomatoes, Parmesan and pepper.
Bake the pizza until the crust is golden brown and the cheese is browned in spots, 30 to 35 minutes. Let stand for 10 minutes before serving.
Tips
To make ahead: Refrigerate pesto for up to 2 weeks.
Equipment: 12-inch cast-iron skillet
Originally appeared: EatingWell Magazine, September/October 2017
Rate ItPrint
Nutrition Facts(per serving)434Calories25gFat41gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
