Description
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!
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)
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.
Notes
For added crunch, you can mix in chopped pecans or walnuts into the apple and Brie stuffing.
If you prefer a different cheese, goat cheese or feta can be substituted for ricotta.
For a spiced touch, add a sprinkle of cinnamon or nutmeg to the apple mixture, especially in the fall.
- Prep Time: 30 minutes (not including dough rising time)
- Cook Time: 12-15 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Vegetarian, Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg
