Pesto, tofu and broccoli pizza

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

Photographer: Melanie Jenkins

First published: Jul 2015

Serves: 4

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

Hands-on time: 20 mins

Total cost: $23.60 / $5.90 per serve

(at time of publication)

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

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 598cal

Kilojoules 2500kJ

Protein 29g

Total fat 26g

–Saturated fat 5g

Carbohydrates 60g

–Sugars 10g

Dietary fibre 11g

Sodium 600mg

Calcium 370mg

Iron 5.5mg

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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