Pizza can be tasty and healthy, and here’s how it’s done.
Loaded Veggie Pesto Pizza
- Prep Time:10 minutes
- Cook Time:10 minutes
- Total Time:20 minutes
- Servings:2-4
- Easy
- 1 package Trader Joe's pizza dough
- 1 cup frozen broccoli, or cooled cooked broccoli
- 2 handfuls kale, stalks removed
- 1/4 cup sunflower seeds
- 2 cloves garlic
- 2 tablespoon lemon juice
- Salt and pepper, to taste
- 1 1/2 cup frozen Brussels sprouts, thawed, rinsed and halved
- 3 tablespoon olive oil
- 1/4 cup sliced red onions, roasted if desired
- 2 tomatoes, sliced
Ingredients
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Step 1
Preheat over to 450°F and line two baking sheets with parchment paper.
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Step 2
Divide Trader Joe’s pizza dough into four pieces and roll out into thin rectangles. Place two pizzas on each baking sheet. Set aside.
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Step 3
Heat a frying pan over medium. Add kale and cover. Cook for 5 minutes, until wilted.
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Step 4
To make pesto, pulse wilted kale, broccoli, sunflower seeds, garlic, lemon juice, salt and pepper in a food processor.
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Step 5
Spread pesto on four mini pizzas. Set aside.
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Step 6
To roast Brussels sprouts, heat sprouts and 2 tablespoons olive oil over medium-high until tender, about 5 minutes. If using fresh Brussels sprouts, cook for an additional 4 minutes.
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Step 7
On two of the pizzas, add Brussels sprouts and half of the sliced onions. On the other two pizzas, arrange tomato slices and the remaining sliced onions.
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Step 8
Bake pizzas for 10 minutes, rotating tray halfway through.
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Step 9
Let cool, slice and enjoy!