Smith's Farm's Broccoli Pesto Pizza Recipe

Ingredients:

Pesto -

• 1/3 cup pine pieces
• 2 cups broccoli florets
• 2 cups coarsely chopped curly basil
• 2 garlic cloves, minced
• Juice of 1/2 lemon
• 1/2 cup extra virgin olive oil
• 1/4 cup freshly grated parmesan cheese
• 1/4 teaspoon kosher salt

Pizza -

• 4 naan breads (3 oz each)*
• 1 cup mozzarella sliced cheese
• 1 tablespoon extra virgin olive oil to drizzle
• 1 head Smith's Farm Broccoli steamed, dried, and finely chopped
• Red pepper flakes to taste
• Use Gluten Free naan for GF version

Directions:

1. Preheat oven to 425 degrees. Prepare the broccoli topping by steaming, rinsing under cold water, and patting dry.
2. In a food processor or blender, combine the basil, broccoli for pesto, toasted pine nuts, parmesan cheese, garlic, lemon juice, salt, and a few twists of freshly ground black pepper. Process the pesto while slowly drizzling in the olive oil until the mixture is relatively smooth and uniform.
3. Place the naan on an oven-safe metal cooling rack, if you have one, then place the rack on a backing sheet to catch and drips (the rack helps the naan become nice a crispy). If not, just place the naan directly onto a baking sheet. Spread pesto on the naan and top with an even layer of broccoli and sliced mozzarella.
4. Bake until the broccoli is tender and the florets are deep green and crispy, about 8 to 10 minutes. Drizzle a bit of olive oil over the naan and top with a light sprinkling of red pepper flakes. Let the naan cool slightly before slicing with a sharp knife or pizza slicer. Enjoy!

https://www.farmstarliving.com/smiths-farm-broccoli-pesto-pizza-2