Recipe by Chef Dany Duguay
Butternut Squash and Micro Broccoli Pesto Pizza
Preheat oven to 425’F
Blend all pesto ingredients, excluding Micro Broccoli and olive oil together in the bowl of a food processor, until well blended but not smooth. Add Micro broccoli and pulse until just incorporated. Drizzle in olive oil until desired consistency.
Roll out pizza dough to desired shape and side, place on lightly greased baking sheet. Spread pesto over top of pizza, top with squash, onion and feta. Bake for 20-25 minutes until cooked through and golden.
Garnish with Chili flakes and Micro Broccoli, serve immediately.
1 ball, premade (or prepared at home) pizza dough
3/4 container Goodleaf Farms, Micro Broccoli
Zest of 1 lemon
Juice of 1/2 a lemon
1/4 cup Parmesan, grated
1/2 cup walnuts, toasted, chopped
1 clove garlic, minced
Approx. 1/4 cup (or more) Extra virgin olive oil
Salt and pepper, to taste
2 cups butternut squash ribbons, made using your peeler
1/2 red onion, sliced
1/2 cup goats milk feta
Red Chili flakes (optional)
Remaining 1/4 package Goodleaf Farms Micro Broccoli
Chewy pizza crust, topped with a broccoli and walnut pesto, ribbons of butternut squash and goats milk feta
Makes 3-4 servings