Pesto, tofu and broccoli pizza

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 1 portion basic pizza dough (see tip)
  
• 420g can cherry tomatoes
  
• ½ cup grated mozzarella
  
• 1 head broccoli, broken into florets, steamed or boiled
  
• 1 small red onion, sliced
  
• 2 cups spinach leaves
  
• 150g tofu, cubed
  
• 4 tablespoons pesto
  
• ⅓ cup walnut pieces or almond slices
  
• 4 tablespoons grated parmesan
  
• spray oil
  
• fresh herbs
  
• freshly ground black pepper

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Instructions

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1 Preheat oven to 220°C. Roll out each dough ball to a 20-22cm round.

2 Top dough rounds with cherry tomatoes. Sprinkle over half the mozzarella. Add the vegetables and tofu. Brush with pesto. Sprinkle over nuts, remaining mozzarella and parmesan. Spray with oil.

3 Place pizzas on a preheated pizza stone or baking tray. Bake for 15 minutes or until base is golden brown.

4 Top with fresh herbs and freshly ground black pepper.

Serving suggestion

Serve pizza with Winter coleslaw.

HFG tip

See our feature Step-by-step pizza for instructions (with pictures) and tips for making basic pizza dough and basic tomato sauce.

Nutrition info (per serve)

Calories 598 cal

Kilojoules 2500 kJ

Total fat 26 g

Saturated fat 5 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Jul 2015

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