Butternut Squash and Micro Broccoli Pesto Pizza

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60 Minutes | Makes 4 Servings


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. 



Quantity Item
1 Ball Pre-made (or prepared at home) pizza dough


Quantity Item
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


Quantity Item
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

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