Pesto, tofu and broccoli pizza

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 35 mins , plus time to make pizza dough and sauce

Hands-on time: 20 mins

Ingredients

More weights & measures

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

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

Protein 29 g

Total fat 26 g

Saturated fat 5 g

Carbohydrates 60 g

Sugar 10 g

Dietary fibre 11 g

Sodium 600 mg

Calcium 370 mg

Iron 5.5 mg

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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