Butternut Squash and Micro Broccoli Pesto Pizza

Chewy pizza crust, topped with a broccoli and walnut pesto, ribbons of butternut squash and goats milk feta.

Ingredients

DOUGH

Quantity	Ingredient
1 Ball	Pre-made (or prepared at home) pizza dough

PESTO

Quantity	Ingredient
3/4 Pack	Magic Micro Broccoli
1	Lemon, zest
1/2	Lemon, juice
1/4 Cup	Parmesan, grated
1/2 Cup	Walnuts, toasted, chopped
1 Clove	Garlic, minced
1/4 Cup	Extra Virgin Olive Oil
	Salt and Pepper, to taste

Quantity	Ingredient
2 Cups	Butternut squash ribbons (Made using your peeler)
1/2	Red Onion, sliced
1/2 Cup	Goats milk feta cheese
	Red Chili flakes (optional)
1/4 Pack	Magic Micro Broccoli

Instructions

MAKES 4 SERVINGS | 60 MINUTES

Preheat oven to 425°F

Blend all pesto ingredients, excluding Micro Broccoli and olive oil together in the bowl of a food processor, until well blended but not smooth. Add Micro Broccoli and pulse until just incorporated. Drizzle in olive oil until desired consistency.

Roll out pizza dough to desired shape and side, place on lightly greased baking sheet. Spread pesto over top of pizza, top with squash, onion and feta. Bake for 20-25 minutes until cooked through and golden.

Garnish with chili flakes and Micro Broccoli, serve immediately.

Enjoy!

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