Sneak broccoli into into pizza with these Pesto Pizza Muffins. The broccoli taste is discreet, and the basil-ey, pesto flavors in this recipe strongly overpower any hint of vegetable. So these muffins are great if you aren’t wild about the taste of plants. They’re also perfect for on-the-go, and make a convenient lunchbox meal. Not to mention, this recipe gives you the opportunity to soak up the last bits of summer with fresh basil and tomatoes –we recommend them right off the vine, from your local farmer’s market.
Broccoli Pesto Pizza Muffins
- Prep Time:20 minutes
- Cook Time:14 minutes
- Total Time:34 minutes
- Servings:6 muffins
- 1 cup steamed broccoli
- 1 roll refrigerated pizza dough
- 3/4 cup parmesan cheese, shredded
- 1 cup basil
- 1 pinch salt
- 1 pinch pepper
- 1/4 teaspoon crushed red pepper flakes
- 4 tablespoon olive oil
- 4 oz goat cheese
- 1/4 cup cherry tomatoes, halved
Preheat oven to 450°F.
Add broccoli, 1/3 cup parmesan cheese, salt, pepper, red pepper flakes, olive oil, and basil, and mix in a food processor until smooth.
Divide pizza dough evenly on a muffin tin and spread the dough out on the bottom.
Spread the pesto on the muffins.
Sprinkle the goat cheese on the muffins.
Add the tomatoes evenly over the muffins.
Top muffins with the remaining parmesan.
Bake for 14 minutes, then let cool and enjoy!