Whole Wheat Lemon Roasted Broccoli Pizza.
Thursday’s are made better with this Whole Wheat Lemon Roasted Broccoli Pizza.
And that’s a fact.
But then, what day isn’t made better when cheesy pizza is involved, you know? It’s no secret around here that I love my cheese…and my carbs, so it should be obvious that pizza is totally a part of my Healthy January eating plan.
Hello? Veggies…whole grains…protein…yup, health food people.
Speaking of Healthy January, I’m 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 I’m so excited about the recipes you will be seeing. After weeks of what I call a “recipe rut”, it’s 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 I’m in a bit of a “go mode” in an effort to start bulking up content before I leave for Korea in February. I’m also traveling at the end of January for work, and then it’s off to Korea on February 7th. Therefore it’s 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, I’m going to South Korea…with my entire family…to watch my brother in the Olympics. Still can’t 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 way…
Anyway, back to the point here, and the food. I’m loving creating healthy…ish recipes that are literally loaded with colorful veggies, and this pizza is no exception. It’s 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.
It wouldn’t 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 I’m 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, it’s never the same as the last pizza I made. Some turn out amazing…others 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 week’s groceries…and the wilting produce.
Not very glamorous, but hey, I’m not really a 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 wasn’t 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, it’s actually delicious. I mean, take a second to think about it.
You have carbs, you have cheese, and you have roasted broccoli. It’s like cheesy broccoli bread, and it’s so good.
You need broccoli pizza tonight. It’s like eating a salad with a little cheese and a side of whole wheat bread.
It’s health food. Go with it.
Lemon Roasted Broccoli Whole Wheat Pizza
Like eating a salad with a little cheese and a side of whole wheat bread!
- 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
- 2 cups broccoli florets, roughly chopped
- 8 ounces fresh mozzarella, torn
- 1/4 cup crumbled feta cheese
- 1/2 of a Meyer lemon, thinly sliced
- 1/2 cup spicy microgreens
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, and crushed red pepper flakes.
3. Drizzle the broccoli with 1 tablespoon of oil from the sun-dried tomatoes. Add the broccoli and top with 3-4 lemon slices. 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!
Green pizza for the win.
Our Favorite Recipes
Nourishing 7 Ingredient Chocolate Chip Ricotta Banana Bread + Video.