Roasted Broccoli & Sun-Dried Tomato Pizza

Roasted Broccoli & Sun-Dried Tomato Pizza Recipe

Roasted Broccoli & Sun-Dried Tomato Pizza
I occasionally make my own dough for pizza crust, but I’m one of those people who tries to avoid working with yeast whenever possible. For a pizza, it seems especially silly — pizza dinners should be easy and starting them 2 hours in advance kind of defeats the purpose, yes? I’m not opposed to spending 2 hours on a dinner once in a while, but there are other times when you just need to get food in you. There’s nothing wrong with that!

Having tried just about every store-bought pizza crust option on the market, I’ve finally found the Holy Grail: Trader Joe’s Garlic & Herb Pizza Dough. Because pre-made crusts are okay in a pinch, but let’s be real, they’re mostly just a delivery mechanism for melted cheese, sauce, and toppings. And a lot of the refrigerated pizza doughs have a better texture than the prepared crusts, but they’re still pretty bland in the flavor department. This dough, which is sold in the refrigerator case with the cheeses and such, isn’t bland (because: garlic! herbs!) and while it takes a little more effort than a pre-made pizza crust, it’s much easier than making your own crust from scratch. I’m sure I’m the last person on the planet to buy this, but in case I’m not: try this dough.

Garlic Herb Pizza Crust
When you’re working with refrigerated pizza dough, the most important thing to remember is this: don’t overwork it! And that’s something I’ve learned from experience. If you over-knead your dough or have to roll it out more than once, you’ll end up with a tough pizza crust. I suggest lining a baking sheet or pizza stone with parchment paper and rolling out the dough directly on there instead of rolling it on a work surface and transferring it — whenever my crust ends up over-worked, it’s always because I couldn’t transfer it to my pizza stone without it crumpling up. I have no pizza transferring skills. This method will save you some time on clean-up too. If you don’t have a rolling pin, you can stretch and pat the dough into shape with your hands.

This particular dough needs 20 minutes to rest before rolling it out, which is perfect because the roasted broccoli topping takes 20 minutes in the oven. If you’re wondering why I don’t top the pizza with the broccoli and then bake it, it’s because broccoli can burn pretty easily in the oven; since different brands of dough and crusts bake at different temperatures, roasting the broccoli separately helps make sure it’s not under- or over-cooked.

I used homemade sun-dried tomatoes on this pizza — they can be made in big batches and stored in the freezer, so I usually have a bag of them on hand to throw on pizzas, burgers, and pasta — but the kind you buy in bags or jars will work just fine.

This pizza might involve a few shortcuts, but who cares when it tastes so good!


Roasted Broccoli & Sun-Dried Tomato Pizza

Roasted Broccoli & Sun-Dried Tomato Pizza Recipe

Roasted broccoli, sweet sun-dried tomatoes, and toasted pine nuts make a delicious topping for this pesto pizza.

  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings


  • 1 crown broccoli, broken into florets
  • 1 teaspoon olive oil
  • Salt and pepper to taste
  • 1 pound refrigerated pizza dough
  • 2-3 tablespoons prepared pesto
  • 1 cup shredded mozzarella cheese
  • 1/2 cup sun-dried tomatoes
  • 1 tablespoon pine nuts, toasted
  • 3 tablespoons basil chiffonade (optional)


  1. Preheat oven to 400ºF.
  2. Place the broccoli on a rimmed baking sheet and drizzle with olive oil; toss to coat. Season with salt and pepper and bake for 15-20 minutes, or until the broccoli is just beginning to brown. Remove from oven and adjust the oven to the temperature indicated on the pizza dough package.
  3. Line a pizza stone or baking sheet with parchment paper. Roll out the dough to form a 12-inch circle. Spread pesto onto the crust, leaving a 1-inch margin on all sides, and sprinkle cheese over the pesto. Bake for 10-12 minutes, or time indicated on pizza dough package, until the cheese is just beginning to brown.
  4. Remove the pizza from the oven and top it with the roasted broccoli, sun-dried tomatoes, pine nuts, and basil. Cut into slices and serve.

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This looks soooo good! I can’t wait to try it myself. I especially like how you also used yellow tomatoes. It gives it such a nice added punch of colours!

I finally started dabbling in baking with yeast last year and it wasn’t as terrible as I thought it would be, so you should give it a try. 🙂 But if I can avoid fussing with it, I will!

Love the toppings on this pizza – roasted broccoli is my absolute favourite way to eat it and it sounds like a great combination with the sun dried tomatoes.

Yeast doesn’t scare me, and I sometimes do a make ahead pizza dough that cold ferments for several days in the fridge – it makes it much quicker come pizza night! And I love broccoli on pizza. Broccoli with smoked tofu, red onions, and some strong cheese is one of my favourites. Yum!

This pizza looks wonderful! Love all of the toppings. I’ve made homemade pizza dough a number of times, but avoid yeast products normally. I don’t know why! They can be intimidating. Now I’m hungry. Better go throw dinner together. I’ll have to buy the ingredients to try this pizza soon. Yum!

You are not the last person on earth to try that pizza dough, but I might be! I always make mine from scratch, but it can be a little bit of a hassle to have to plan ahead. I will give the dough and this recipe a try. Looks great!

I’ve never used the TJ’s dough but I have a super simple no-rise pizza crust recipe that literally takes 10 minutes. It’s my go-to because I never think far enough ahead of time when I make homemade pizza to make a dough that has to rise for hours! I love this pizza. Pine nuts on pizza is my #1 favorite!

I love that! I’m going to have to search your blog for the recipe. 🙂 The recipe I usually use takes maybe 2-3 hours, which isn’t terrible, but not really good for a weeknight.

I’ve been craving pizza lately, so this broccoli/tomato version is calling my name! I love TJ’s whole wheat pizza dough but haven’t tried the herbed kind yet. The more herbs, the better, if you ask me.

Yumm-o! It looks delicious. I’ve tried the TJs pizza dough before, but I must give it a try soon. Thanks for sharing this awesome recipe. I love your blog and I always enjoy reading your blog 😉

I love simple pizza recipes like this! I agree with you on the whole homemade dough thing-it hasn’t worked out well for me and I never plan ahead for pizza anyway. However, the homemade sun-dried tomatoes are something i can spend a little time doing! Love it!

I tend to always make my own dough, but then again I’m a little crazy so I’m probably not the best example. I have tried that TJ’s flavor, though, and you’re right! It’s pretty darn tasty. Love your toppings for this pizza!

Ooooh, I am a sucker in particular for the pine nuts! I’ve only tried the plain Trader Joe’s pizza dough, so I have to pick up that one next time. I agree with you — I think the recipe we use for pizza dough is even an overnight one, and when do we ever plan that far in advance to have pizza? Never.

This looks amazing, I’m going to try this out during the week with Puff pastry as a base, as it’s less filling than pizza base so leaves more room to enjoy the toppings!

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