One of my favorite pizza recipes is Broccoli-Olive Pesto, Pecan and Goat Cheese Pizza. Other than the time required for the dough to rise, this pizza takes no more time than most easy pizzas to assemble and bake, particularly if you buy some of the ingredients ready-to-use.
To make preparation even quicker and easier, substitute a frozen pizza dough for the recipe below.
BROCCOLI-OLIVE PESTO, PECAN, AND GOAT CHEESE PIZZA: THE MENOPAUSE COOKBOOK
Hope Ricciotti, M.D., and Vincent Connelly (W. W. Norton and Co., 2000)
1/4 cup chopped pecans
1 cup water
Sea salt to taste
4 cups broccoli florets
1 small clove garlic, peeled and minced (or buy them ready-to-use in a jar)
1/4 cup pine nuts
8 pitted Kalamata olives
4 ounces silken tofu
1/3 cup grated Romano cheese
Black pepper to taste
Pizza dough, ready to roll out (recipe below)
4 ounces goat cheese
Preheat oven to 450-degrees Fahrenheit.
Toast pecans in small pan over lowest heat, until fragrant. Shake the pan often.
Place 1 cup water in a medium-sized pot over high heat. Bring to a boil and add dash of sea salt. Add broccoli and steam until tender, about 4 minutes. Drain and cool under running water. Squeeze broccoli to remove excess moisture.
Transfer broccoli to food processor. Add garlic, pine nuts, olives and tofu. (I also add the pecans, although the original recipe has you sprinkle them on the top of the pizza with the goat cheese.)
Process until a smooth pesto forms. Stir in Romano and season pesto with sea salt and black pepper. Add the sea salt a little at a time; taste test the pesto and add more salt if needed.
Roll out your pizza dough and place it in a lightly oiled, heavy-duty, 16-inch sheet pan. Spread pesto evenly on dough; there may be some leftover. Dot the pizza with the goat cheese and sprinkle on the pecans (if you didn’t already add them to the pesto).
Bake 10-12 minutes, or until crust is golden.
This recipe is also from The Menopause Cookbook. Soymilk and flaxseed add healthy doses of estrogen.
1 cup soy milk, warmed to 110-degrees Fahrenheit
1 tablespoon brown-rice syrup
2-1/2 teaspoons active dry yeast
1/2 cup flaxseed, ground
2 cups unbleached flour, plus flour for kneading
1 teaspoon sea salt
Olive oil for greasing bowl and sheet pan
Combine soymilk, syrup and yeast in small bowl. Let set ten minutes.
Combine flaxseed, flour and sea salt in large bowl. Slowly stir in the soymilk mixture. Stir until dough forms.
Turn dough onto lightly floured surface. Knead ten minutes or until elastic. Add just enough flour to prevent dough from sticking to work surface.
Lightly oil bowl. Place dough in bowl and turn to coat entire surface. Cover with plastic wrap. Let rise until doubled in size (about 1-1/2 hours) in a draft-free location.
Punch dough down and form into round ball. Roll on lightly floured surface and shape into a rectangle about 1/8-inch thick. Place dough on lightly oiled, heavy-duty, 16-inch sheet pan. Add toppings.
Bake 10-12 minutes or until crust is golden.
With quick and easy Broccoli-Olive Pesto, Pecan and Goat Cheese Pizza, you’ll be getting an extra dose of phytoestrogens and calcium. Phytoestrogens cut back on a woman’s symptoms of menopause. They also decrease heart disease, and studies have shown that they may be helpful in combating breast cancer.