I got this idea from trying the Pesto Pizza from Amy's Kitchen, which I found in the health food freezer at my supermarket.
Amy's version is not bad, but I think my version is even better, because it tastes so much fresher.
1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1 heaping cup fresh broccoli florets, cut small
1/4 cup prepared basil pesto
1 cup shredded mozzarella cheese, divided
3 Roma (plum) tomatoes, thinly sliced
1 tablespoon grated Parmesan cheese
Preheat oven to 425 degrees Fahrenheit.
Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.
Blanch the broccoli by boiling for one minute (or microwaving for 1 or 2 minutes with 2 tablespoons of water) until crisp-tender. Rinse under cold water to stop the cooking, and drain. Pat dry with paper towels and set aside.
Spread the pesto evenly over the pizza crust. Sprinkle with 1/2 cup of the mozzarella.
Arrange the Roma tomato slices on the pizza in a single layer, and then sprinkle evenly with the blanched broccoli.
Top the pizza with the remaining 1/2 cup of the mozzarella and the Parmesan.
Bake for 12-18 minutes, until golden.
Remove from oven and let sit for 5 minutes before slicing
-- 3-4 servings