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
  • Easy


  • 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
Photo by Elise Fegler
  • Step 1

    Preheat oven to 450°F.

  • Step 2

    Add broccoli, 1/3 cup parmesan cheese, salt, pepper, red pepper flakes, olive oil, and basil, and mix in a food processor until smooth.

    GIF by Elise Fegler
  • Step 3

    Divide pizza dough evenly on a muffin tin and spread the dough out on the bottom.

    GIF by Elise Fegler
  • Step 4

    Spread the pesto on the muffins.

    GIF by Elise Fegler
  • Step 5

    Sprinkle the goat cheese on the muffins.

    GIF by Elise Fegler
  • Step 6

    Add the tomatoes evenly over the muffins.

    GIF by Elise Fegler
  • Step 7

    Top muffins with the remaining parmesan.

    GIF by Elise Fegler
  • Step 8

    Bake for 14 minutes, then let cool and enjoy!

    GIF by Elise Fegler