Pizza can be tasty and healthy, and here’s how it’s done.
Loaded Veggie Pesto Pizza
- Prep Time:10 minutes
- Cook Time:10 minutes
- Total Time:20 minutes
- 1 package Trader Joe's pizza dough
- 1 cup frozen broccoli, or cooled cooked broccoli
- 2 handfuls kale, stalks removed
- 1/4 cup sunflower seeds
- 2 cloves garlic
- 2 tablespoon lemon juice
- Salt and pepper, to taste
- 1 1/2 cup frozen Brussels sprouts, thawed, rinsed and halved
- 3 tablespoon olive oil
- 1/4 cup sliced red onions, roasted if desired
- 2 tomatoes, sliced
Preheat over to 450°F and line two baking sheets with parchment paper.
Divide Trader Joe’s pizza dough into four pieces and roll out into thin rectangles. Place two pizzas on each baking sheet. Set aside.
Heat a frying pan over medium. Add kale and cover. Cook for 5 minutes, until wilted.
To make pesto, pulse wilted kale, broccoli, sunflower seeds, garlic, lemon juice, salt and pepper in a food processor.
Spread pesto on four mini pizzas. Set aside.
To roast Brussels sprouts, heat sprouts and 2 tablespoons olive oil over medium-high until tender, about 5 minutes. If using fresh Brussels sprouts, cook for an additional 4 minutes.
On two of the pizzas, add Brussels sprouts and half of the sliced onions. On the other two pizzas, arrange tomato slices and the remaining sliced onions.
Bake pizzas for 10 minutes, rotating tray halfway through.
Let cool, slice and enjoy!