18mBroccoli-Cheddar Pesto Pizza
This quick vegetarian pizza tops a prebaked crust with basil pesto, microwave-steamed broccoli, cheddar, and mozzarella. It is an easy weeknight meal with minimal preparation.
Shopping options
Cook this recipe
- Store-bought prebaked pizza crust-1 crust
- Small broccoli florets-1.5 cups
- Vegetarian cheddar cheese made without animal rennet-0.75 cups
- Vegetarian mozzarella cheese made without animal rennet-0.75 cups
- Vegetarian basil pesto made without animal-rennet cheese-0.25 cups
- Water-1 tablespoon
Set the oven to 425°F and start a 10-minute preheating timer. Place the prebaked crust on a baking sheet and prepare the toppings while the oven heats.
Combine the broccoli and water in the microwave-safe bowl. Cover with the vented cover and microwave on high for 2 minutes, until bright green and crisp-tender. Open the cover carefully and drain the broccoli thoroughly.
Open the covered bowl away from your face to avoid escaping steam.
Spread the pesto evenly over the crust, leaving a 1/2-inch border. Sprinkle with half the mozzarella, distribute the broccoli over it, and finish with the cheddar and remaining mozzarella.
After the oven has heated for 10 minutes, bake the pizza for 7 to 8 minutes, until the cheese is melted and bubbling and the crust is crisp at the edges. The prebaked crust can go into the oven after this timed preheat; there is no need to wait longer for the oven’s preheat indicator.
Use oven mitts when handling the hot baking sheet.
Take care with the molten cheese.
Slice the pizza into 8 wedges and serve hot.
How did it turn out?
Rating and review tools are unavailable right now.