Ingredients

The following ingredients have 4 Servings
  • 1/4 cup pine nuts
  • 8 oz shredded mozzarella cheese
  • 1 Tbsp Restaurant-Style Olive Oil Bread Dip
  • 1 (10.8 oz) bag frozen steam-in-bag (microwave) broccoli cuts or florets (thawed)
  • 2 cloves garlic (minced)
  • 1 Tbsp extra virgin olive oil
  • 2 pinches kosher salt
  • 1 pinch fresh cracked pepper
  • 1/2 small red onion (thinly sliced)
  • 1 precooked thin pizza crust
  • 1/4 cup freshly grated parmesan cheese
  • 1 Tbsp chopped fresh basil leaves

Instruction

  • Heat oven to 450 degrees F (232 degrees Celsius) with the pizza stone in the oven to heat as well. Once the oven reaches temperature, continue to heat an additional 15 minutes to thoroughly heat the stone.
  • Meanwhile, toast the pine nuts in a small nonstick skillet over medium heat, tossing often until toasty golden.
  • In a bowl, toss the mozzarella cheese in the Olive Oil Bread Dip seasoning blend and set aside.
  • In a separate bowl, toss the broccoli with the garlic, olive oil, salt, and pepper. Set aside.
  • Remove the hot pizza stone from the oven. Layer, in order, pizza crust, cheese, onion, and broccoli. Bake at 450°F (232°C) for 10 minutes or until crust is toasty and broccoli is slightly charred.
  • Remove pizza from the oven and top with pine nuts, basil, and parmesan. Slice and serve.