Sun-Dried Tomato and Broccoli Pizza

Serves 8 / This pizza bursts with flavor while providing a healthy dose of fiber and antioxidants. If you prefer, substitute thinly sliced fresh tomatoes for the sun-dried tomatoes. Use the Basil-Tomato Pesto described in the Turkey Sausage–Pesto Pizza recipe.

1/2 Basic Pizza Dough recipe (or one 12-inch store-bought crust)
Cornmeal
3 ounces sun-dried tomatoes
1/2 cup Basil-Tomato Pesto
1 pound broccoli florets (1 medium head)
8 black olives, thinly sliced
2 cloves garlic, sliced
3/4 cup shredded low-fat mozzarella
1/2 cup crumbled reduced-fat feta cheese
2 tablespoons pine nuts or slivered almonds, toasted

1. Preheat oven to 400º. Roll pizza dough into a 12-inch circle on a floured surface. Coat a round pizza pan with cooking spray and sprinkle with cornmeal. Transfer dough to pan.

2. If necessary, soak sun-dried tomatoes in 1/2 cup boiling water until soft, about 10 minutes. Thinly slice and set aside.

3. Spread 1/2 cup Basil-Tomato Pesto evenly over crust. Top with sun-dried tomatoes, broccoli, olives, and garlic. Sprinkle with mozzarella, feta, and toasted nuts. Bake for 20 minutes or until crust is golden and cheese is melted.