Pizza with Cilantro Pesto, Roasted Broccoli, and Red Onion

Pizza with Cilantro Pesto, Roasted Broccoli, and Red Onion

  • Rating:
Cilantro pesto is bright and bracing, and roasted broccoli has got that fusty caramelization. Add red onion (and, of course, lots of cheese), and it's surprisingly successful — a welcome little bit

Ingredients

Pesto (enough for multiple pies):
1 bunch cilantro, washed and dried
1 garlic clove, roughly chopped
2-3 tablespoons pumpkin seeds
1 teaspoon mild vinegar, such as rice or cider
2-4 tablespoons olive oil

2-3 broccoli crowns (I tend to make a lot, as I end up eating a good amount of broccoli off the pan)
olive oil
1 ball of dough, ~10 ounces
1/4 - 1/3 pound mozarella, shredded
1/4 a small red onion, thinly sliced

Directions

To make the pesto: Place all ingredients in a blender or food processor, and blitz until a loose paste forms (you may need to scrape things down a few times until it gets going). Add more olive oil as/if needed, then add salt and additional vinegar to taste. Set aside.

Preheat your oven to 425° Fahrenheit. Place a pizza stone on the bottom to heat up, and a rack in the middle for your broccoli.

Break or cut the broccoli into bite-sized florets, and toss with olive oil. Place on a baking sheet, sprinkle with salt, and bake until beginning to soften/caramelize (it'll bake more on the pizza, so don't go nuts). Remove, and let cool somewhat. Turn the oven temperature up to 475.

To assemble the pizza:  Place the pizza dough on a lightly-floured counter top, and press outward into a thick disk (leaving a 1" unpressed area along the edge as the crust). Pick up the disk and let it drape over the backs of your hands, letting gravity help you stretch it into a 12-14" circle. If the dough resists, let it relax for a few minutes (covered), then try again. Place the stretched dough on a peel (or overturned cookie sheet or cutting board) that's lightly dusted with semolina or other type of flour.

Spread a generous portion of the pesto over the dough, up to within an inch of the crust (refrigerate any leftover pesto for another use, such as pasta). Sprinkle on the cheese, then scatter the roasted broccoli and red onions. Slide the pizza onto the preheated stone in your oven, reduce the heat to 450, and bake ~7-10 minutes, until the crust browns and the cheese melts and everything looks delicious. Remove the pizza from the oven, let cool for a moment, then slice and serve.