Tomato & Basil Pesto Pizza with Hot Honey Broccoli

Tomato & Basil Pesto Pizza

with Hot Honey Broccoli

45 MIN
+$1.99/serving 4 Servings
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    From the Test Kitchen

    This crowd-pleasing pizza is elevated by hand-crushed tomatoes cooked into a homemade sauce, whose sweet, mellow flavor gets delicious contrast from herbaceous basil pesto dolloped on top just before serving. For a sophisticated side, we’re tossing roasted broccoli with honey and Calabrian chile paste for just a bit of heat.
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    • Nutrition
      PER SERVING
    • Calories
      850 Cals (est.)
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    fresh
    ingredients
    Tomato & Basil Pesto Pizza with Hot Honey Broccoli
    Title
    • 2 oz Sopressa
    • 22 oz Pizza Dough
    • 1 14-Oz Can Whole Peeled Yellow Or Red Tomatoes
    • 1 lb Broccoli
    • ½ lb Fresh Mozzarella Cheese
    • 1 clove Garlic
    • ⅓ cup Basil Pesto
    • 4 oz Shredded Fontina Cheese
    • 2 tsps Honey
    • 1½ tsps Calabrian Chile Paste

    Tomato & Basil Pesto Pizza

    Make the sauce
    1 Make the sauce

    Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Place the tomatoes in a bowl; gently break apart with your hands. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the crushed tomatoes (carefully, as the liquid may splatter) and garlic paste; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

    2 Assemble & bake the pizza

    Lightly oil a separate sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, evenly top with the sauce, mozzarella (tearing into small pieces before adding), fontina, and as much of the sopressa as you'd like (you may have extra). Bake the pizza, rotating the sheet pan halfway through, 17 to 22 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.

    Assemble & bake the pizza
    Prepare & roast the broccoli
    3 Prepare & roast the broccoli

    Meanwhile, wash and dry the broccoli; cut into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    4 Finish & serve your dish

    Meanwhile, in a large bowl, combine the honey, a drizzle of olive oil, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Add the roasted broccoli; toss to coat. Evenly top the baked pizza with the pesto. Carefully transfer to a cutting board and cut into equal-sized pieces. Serve the finished pizza with the finished broccoli on the side. Enjoy!

    Finish & serve your dish
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