Name: Green Pizza
Prep time: 30 min
Cook time: PT-487880H56M37S
Total time: 45 min
Cuisine: Vegetarian
Ingredients: 1 1/2 cups warm water (about 110°F/45°C); 1 packet (2 1/4 teaspoons) active dry yeast; 1 teaspoon honey or sugar; 3 1/2 cups all-purpose flour; 1 teaspoon salt; 2 tablespoons olive oil; 1 cup fresh basil leaves (packed); 1/4 cup pine nuts or walnuts; 1/2 cup grated Parmesan cheese; 2 cloves garlic; 1/4 cup olive oil; Salt and pepper, to taste; 1/2 cup ricotta cheese; 1 cup fresh spinach leaves (roughly chopped); 1/2 cup zucchini, thinly sliced; 1/2 cup broccoli florets (steamed or blanched); 1/2 cup arugula (optional, for added peppery flavor); 1/4 cup sliced green olives (optional, for extra flavor); 1 tablespoon olive oil (for drizzling); Salt and pepper, to taste; Fresh lemon zest (optional, for garnish)

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Green Pizza

This Green Pizza is a vibrant, healthy, and delicious twist on the classic pizza, featuring a fresh combination of green vegetables and herbs. With a pesto base, creamy ricotta cheese, and a variety of green toppings like spinach, zucchini, and broccoli, this pizza is both satisfying and packed with nutrients. It’s the perfect option for a light dinner, a vegetarian-friendly meal, or a fun way to enjoy your greens!

Why I’ll Love This Recipe

What I love about this Green Pizza is how refreshing and flavorful it is, while still being indulgent. The pesto gives the pizza a rich, herby flavor, and the creamy ricotta pairs beautifully with the fresh vegetables. The balance of textures—from the crispy crust to the tender greens—makes each bite a delightful experience. Plus, it’s so customizable! You can easily add or swap out any of your favorite greens.

Ingredients

For the Pizza Dough:

1 1/2 cups warm water (about 110°F/45°C)
1 packet (2 1/4 teaspoons) active dry yeast
1 teaspoon honey or sugar
3 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil

For the Pesto Sauce:

1 cup fresh basil leaves (packed)
1/4 cup pine nuts or walnuts
1/2 cup grated Parmesan cheese
2 cloves garlic
1/4 cup olive oil
Salt and pepper, to taste

For the Toppings:

1/2 cup ricotta cheese
1 cup fresh spinach leaves (roughly chopped)
1/2 cup zucchini, thinly sliced
1/2 cup broccoli florets (steamed or blanched)
1/2 cup arugula (optional, for added peppery flavor)
1/4 cup sliced green olives (optional, for extra flavor)
1 tablespoon olive oil (for drizzling)
Salt and pepper, to taste
Fresh lemon zest (optional, for garnish)

Directions

Make the Pizza Dough:
- In a small bowl, combine the warm water, yeast, and honey (or sugar). Stir to dissolve and let it sit for 5-10 minutes, until the mixture becomes foamy.
- In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil. Mix to form a dough.
- Turn the dough onto a floured surface and knead for about 5-7 minutes, or until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp towel, and let it rise for about 1 hour, or until it has doubled in size.
Make the Pesto Sauce:
- In a food processor, combine the basil, pine nuts, Parmesan cheese, garlic, and olive oil. Process until smooth and creamy.
- Season with salt and pepper to taste. If the pesto is too thick, add a little more olive oil to reach your desired consistency.
Prepare the Toppings:
- Preheat your oven to 475°F (245°C).
- Steam or blanch the broccoli florets until they are tender but still vibrant green. Set aside to cool.
- Thinly slice the zucchini and roughly chop the spinach leaves.
- If using arugula, set it aside to top the pizza after baking for a fresh, peppery flavor.
Assemble the Pizza:
- Once the dough has risen, punch it down and roll it out on a floured surface to your desired size and shape.
- Place the dough on a parchment paper-lined baking sheet or pizza stone.
- Spread a thin layer of pesto sauce over the pizza dough, leaving a small border around the edges for the crust.
- Dot the pizza with spoonfuls of ricotta cheese and distribute the chopped spinach, zucchini, broccoli, and green olives (if using) evenly over the top.
Bake the Pizza:
- Drizzle a bit of olive oil over the pizza and season with salt and pepper.
- Bake the pizza in the preheated oven for about 12-15 minutes, or until the crust is golden brown and the vegetables are tender.
- If desired, sprinkle fresh lemon zest over the top of the pizza right after baking to add a fresh, citrusy kick.
Serve:
- Once baked, remove the pizza from the oven. If using arugula, scatter it on top for added freshness and flavor.
- Slice and serve hot, enjoying the blend of fresh, green ingredients and the rich pesto flavor.

Serve:

This Green Pizza is perfect on its own or served with a light side salad or some roasted vegetables. It’s a great option for a healthier pizza night or as part of a casual dinner party. The fresh greens and creamy ricotta make for a light but satisfying meal.

Servings and Timing

This recipe makes 1 large pizza (about 4-6 servings). Prep time is about 30 minutes (not including dough rising time), and bake time is about 12-15 minutes.

Green Pizza

Variations

I like to change it up by:

Adding other green vegetables like asparagus, kale, or peas for a different flavor profile.
Using goat cheese or feta instead of ricotta for a tangy kick.
Adding a drizzle of balsamic glaze after baking for an added layer of flavor.

Storage / Reheating

Store any leftover pizza in an airtight container in the fridge for up to 2 days. To reheat, place the pizza in a preheated oven at 350°F (175°C) for 5-7 minutes until warm and slightly crispy again.

FAQs

Can I make the dough ahead of time?
Yes! You can make the pizza dough a day ahead and store it in the fridge. Just let it come to room temperature before rolling it out.

Can I use store-bought pesto?
Absolutely! If you’re short on time, store-bought pesto will work just fine. Look for one with high-quality ingredients for the best flavor.

Can I make this pizza gluten-free?
Yes! You can substitute the regular pizza dough for a gluten-free pizza crust or even cauliflower crust if you prefer.

Conclusion

This Green Pizza is a flavorful, healthy alternative to traditional pizza, packed with fresh, green vegetables, creamy ricotta, and a rich pesto sauce. Perfect for any pizza lover looking for something light, fresh, and satisfying, this pizza is a great choice for a nutritious meal that still feels indulgent. Whether you’re enjoying it as a weeknight dinner or sharing it with friends, this Green Pizza is sure to be a hit!

Green Pizza

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Author: Sophia
Total Time: 45 minutes
Yield: 1 large pizza (4-6 servings)

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Description

Instructions

Make the Pizza Dough: In a small bowl, combine the warm water, yeast, and honey (or sugar). Stir to dissolve and let it sit for 5-10 minutes, until the mixture becomes foamy. In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil. Mix to form a dough. Turn the dough onto a floured surface and knead for about 5-7 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover with a damp towel, and let it rise for about 1 hour, or until it has doubled in size.
Make the Pesto Sauce: In a food processor, combine the basil, pine nuts, Parmesan cheese, garlic, and olive oil. Process until smooth and creamy. Season with salt and pepper to taste. If the pesto is too thick, add a little more olive oil to reach your desired consistency.
Prepare the Toppings: Preheat your oven to 475°F (245°C). Steam or blanch the broccoli florets until they are tender but still vibrant green. Set aside to cool. Thinly slice the zucchini and roughly chop the spinach leaves. If using arugula, set it aside to top the pizza after baking for a fresh, peppery flavor.
Assemble the Pizza: Once the dough has risen, punch it down and roll it out on a floured surface to your desired size and shape. Place the dough on a parchment paper-lined baking sheet or pizza stone. Spread a thin layer of pesto sauce over the pizza dough, leaving a small border around the edges for the crust. Dot the pizza with spoonfuls of ricotta cheese and distribute the chopped spinach, zucchini, broccoli, and green olives (if using) evenly over the top.
Bake the Pizza: Drizzle a bit of olive oil over the pizza and season with salt and pepper. Bake the pizza in the preheated oven for about 12-15 minutes, or until the crust is golden brown and the vegetables are tender. If desired, sprinkle fresh lemon zest over the top of the pizza right after baking to add a fresh, citrusy kick.
Serve: Once baked, remove the pizza from the oven. If using arugula, scatter it on top for added freshness and flavor. Slice and serve hot, enjoying the blend of fresh, green ingredients and the rich pesto flavor.