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
  • Servings:2-4
  • Easy

    Ingredients

  • 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
Photo by Megan Prendergast
  • Step 1

    Preheat over to 450°F and line two baking sheets with parchment paper.

  • Step 2

    Divide Trader Joe’s pizza dough into four pieces and roll out into thin rectangles. Place two pizzas on each baking sheet. Set aside.

    Photo by Megan Prendergast
  • Step 3

    Heat a frying pan over medium. Add kale and cover. Cook for 5 minutes, until wilted.

    Photo by Megan Prendergast
  • Step 4

    To make pesto, pulse wilted kale, broccoli, sunflower seeds, garlic, lemon juice, salt and pepper in a food processor.

    Photo by Megan Prendergast
  • Step 5

    Spread pesto on four mini pizzas. Set aside.

    Photo by Megan Prendergast
  • Step 6

    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.

    Photo by Megan Prendergast
  • Step 7

    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.

    Photo by Megan Prendergast
  • Step 8

    Bake pizzas for 10 minutes, rotating tray halfway through.

    Photo by Megan Prendergast
  • Step 9

    Let cool, slice and enjoy!

    Photo by Megan Prendergast