Pizza with broccoli pesto sauce

Ingredients:

• 330 g of ready-made whole-wheat pizza dough, at room temperature
  (recipe yeast dough for pizza)
• 40 g Parmesan cheese (1/2 cup finely grated cheese)
• 85 g soft goat cheese
• 1 cup fresh leaves basilica
• Salt and freshly ground pepper
• 3 tbsp and 2 tsp extra virgin olive oil
• 1 tbsp corn flour
• Special spray for lubrication
• 1 large tomato
• 1/4 tsp dried pepper flakes
• 2 cups shredded pre-cooked broccoli (frozen can be used)

Preparation:

1. Preheat oven to 245 degrees Celsius. If using frozen broccoli, defrost it first according to package instructions.
2. Finely grate the Parmesan cheese and place 1/3 cup in a food processor along with the broccoli, 2/3 cup basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
   
   While the food processor is blending the mixture, add 3 tablespoons of olive oil. Blend until smooth, scraping down the sides of the bowl as needed.
3. Dust the work surface with cornmeal and, using a rolling pin and/or your hands, roll the dough into a circle with a diameter of 30 cm.
   
   Grease a baking sheet with cooking spray and place the dough on it. Spread broccoli pesto sauce over the dough, leaving a border to allow for a golden crust.
   
   Top with goat cheese and then thinly sliced ​​tomato.
4. Bake the pizza for 12-14 minutes, until the cheese and tomato are softened and the crust is golden brown.
5. Sprinkle the pizza with the remaining Parmesan, 1/3 cup basil, and pepper flakes. Drizzle with the remaining 2 teaspoons olive oil and cut the pizza into 8 wedges.