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1
Preheat the oven to 475 degrees F. If using frozen broccoli, thaw it according to the directions on the package.
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2
Finely grate the parmesan, then place 1/3 cup into the bowl of a food processor along with the broccoli, 2/3 cup basil, 1/4 teaspoon salt and 1/4 teaspoon pepper.
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3
While the processor is running, drizzle in 3 tablespoons olive oil.
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4
Process until smooth, scraping down the sides of the bowl as needed.
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5
Sprinkle a work surface with the cornmeal and use a rolling pin and/or your hands to stretch the dough into a 12-inch circle.
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6
Spray the baking sheet with cooking spray and place the dough onto it.
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7
Spread the broccoli pesto over the dough, leaving a border for the crust.
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8
Scatter the goat cheese over the top of the pesto, then thinly slice the tomato and arrange the slices on top.
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9
Bake until the cheese and tomatoes are softened and the crust is golden brown, 12 to 14 minutes.
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10
Garnish the pizza with the remaining parmesan, the remaining 1/3 cup basil and the red pepper flakes.
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11
Drizzle with the remaining 2 teaspoons olive oil and slice the pizza into 8 wedges.
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12
Per serving (2 slices): Calories 460; Fat 24 g (Saturated 7 g); Cholesterol 20 mg; Sodium 890 mg; Carbohydrate 45 g; Fiber 7 g; Protein 17 g
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13
Photograph by Con Poulos
