This post may contain affiliate links, please see our privacy policy for details.
Thursdayโs are made better with this Whole Wheat Lemon Roasted Broccoli Pizza.
And thatโs a fact.
But then, what day isnโt made better when cheesy pizza is involved, you know? Itโs no secret around here that I love my cheeseโฆand my carbs, so it should be obvious that pizza is totally a part of my Healthy January eating plan.
Hello? Veggiesโฆwhole grainsโฆproteinโฆyup, health food people.
Speaking of Healthy January, Iโm having so much fun creating all these colorful, veggie filled recipes. I spent most of this week testing and photographing new recipes for upcoming weeks, and Iโm so excited about the recipes you will be seeing. After weeks of what I call a โrecipe rutโ, itโs been a good few days in the kitchen. It felt really good to finally feel back to my normal self. I think it helps that Iโm in a bit of a โgo modeโ in an effort to start bulking up content before I leave for Korea in February. Iโm also traveling at the end of January for work, and then itโs off to Korea on February 7th. Therefore itโs crunch time to get lots of great content shot for HBH before I leave town. We have some really fun things planned for the end of January and on into February, so stay tuned!
Also, you guys, Iโm going to South Koreaโฆwith my entire familyโฆto watch my brother in the Olympics. Still canโt get over these facts!
T-minus twenty days until we leave. So excited, more than anything, I am so happy for my brother!
PS. I may or may not have some Korean inspired recipes coming your wayโฆ
Anyway, back to the point here, and the food. Iโm loving creating healthyโฆish recipes that are literally loaded with colorful veggies, and this pizza is no exception. Itโs topped with kale pesto, sun-dried tomatoes, olives, and tons of bright green broccoli. I added some lemon slices for freshness and piled on my favorite spicy microgreens.
And yes, there is cheese.
Of course.
It wouldnโt be pizza with out cheese, I used mozzarella and feta. The mozzarella is melty, while the feta is salty, creating just the perfect balance.
And for my crust? Homemade whole wheat dough. The BEST.
Tip: I like to make my dough a few days in advance (say on Sunday. for meal prep. because pizza should always be in your meal plan. for real!) to allow the flavors to really develop. When I know Iโm making pizza for dinner, I just grab the dough from the fridge, let it sit on the counter for a few hours to bring it back to room temperature, and then make my pizza. Having dough already made makes pizza night the easiest.
What I love most about this pizza is that it is different. For whatever reason, I always see pizza dough as a blank canvas and every time I make a pizza, itโs never the same as the last pizza I made. Some turn out amazingโฆothers are just ok.
It might sound odd, but I always find that the pizzas my family and I end up loving most, are the ones that have been thrown together using the ingredients left in my fridge. Basically the odds and ends of the weekโs groceriesโฆand the wilting produce.
Not very glamorous, but hey, Iโm not really aย glamorous person, so it works.
And that is how this pizza came to be. Broccoli is one of my favorite vegetables and I always have it in stocked in my fridge, same goes with lemons. So when I saw I had an abundance of both broccoli and lemons, and not much else in my fridge, they became the stars of this pizza. At first I wasnโt quite so sure about using broccoli on this pizza, but then I tried it and I loved it. And here I am sharing it with you guys.
And you guys. If you think broccoli on pizza is weird, think again, itโs actually delicious. I mean, take a second to think about it.
You have carbs, you have cheese,ย and you have roasted broccoli. Itโs like cheesy broccoli bread, and itโs so good.
Enough said.
You need broccoli pizza tonight. Itโs like eating a salad with a little cheese and a side of whole wheat bread.
Itโs health food. Go with it.
Lemon Roasted Broccoli Whole Wheat Pizza
Ingredients
- 1/2 pound whole wheat pizza dough, store-bought or homemade
- 1/4 cup basil pesto, homemade or store-bought
- 1/4 cup oil packed sun-dried tomatoes, chopped
- 1/4 cup pitted kalamata olives, chopped
- zest of 1/2 a lemon
- pinch of crushed red pepper flakes
- 8 ounces fresh mozzarella, torn
- 2 cups broccoli florets, roughly chopped
- 1/4 cup crumbled feta cheese
- 1/2 of a Meyer lemon, thinly sliced
- 1/2 cup spicy microgreens
Instructions
- 1. Preheat oven to 425 degrees F. Grease a baking sheet with olive oil.2. On a lightly floured surface, push/roll the dough out until it is very thin. For SUPER thin pizza, divide the dough into two, and roll out. Transfer the dough to the prepared baking sheet. Spread the dough with pesto. Add the sun-dried tomatoes, olives, lemon zest, crushed red pepper flakes, and mozzarella. 3. Drizzle the broccoli with 1 tablespoon of oil from the sun-dried tomatoes. Add the broccoli and top with 3-4 lemon slices. Sprinkle on the feta. Transfer to the oven and bake 10-15 minutes or until the crust is crisp and the cheese has melted. Remove the pizza from the oven and top with microgreens. EAT!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Green pizza for the win.
A question. I would like to make this a few hours ahead of cooking it, would it keep a few hours in the fridge? Has anyone tried doing that?
Hey Evelyn,
That should be just fine for you to do! I hope you love this recipe, please let me know if you give it a try! xT