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||Pre-made (or prepared at home) pizza dough|
|3/4 Package||Goodleaf Micro Broccoli|
|Zest of one lemon|
|Juice of 1/2 lemon|
|1/4 Cup||Parmesan, grated|
|1/2 Cup||Walnuts, toasted, chopped|
|1 Clove||Garlic, minced|
|~1/4 Cup||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 cheese|
|Red Chili flakes (optional)|
|1/4 Package||GoodLeaf Micro Broccoli|