Vibrant Pesto Green Pizza: A Delicious & Healthy Homemade Recipe with Fresh Greens

Pesto Green Pizza is more than just a meal; it’s a celebration of fresh, vibrant flavors and a brilliant way to incorporate nourishing greens into one of your absolute favorite comfort foods – PIZZA! Featuring a zesty homemade pesto as its base, this recipe delivers an explosion of taste that will leave you feeling fully satisfied and delightfully energized. Prepare to indulge in a medley of healthy goodness, including crisp kale, peppery arugula, sweet peas, and so much more!

Disclosure: This post has been sponsored by Sprouts. As always, all opinions are my own. Thank you for supporting the brands that support Cake ‘n Knife!

For many years, the idea of adding “greens” to pizza might have seemed… well, unconventional for me. If you’ve followed my culinary adventures for a while, you’d know I wasn’t always the biggest fan of leafy vegetables. I often avoided them, preferring to keep my pizza toppings firmly in the traditional realm of cheese and sauce. But tastes evolve, and so do I! This past year has brought about a delightful shift in my palate, and I’ve found myself embracing kale and arugula with an enthusiasm I never thought possible. There’s just something incredibly satisfying about the texture and flavor, especially when kale is cooked until perfectly crispy.

This Pesto Green Pizza recipe perfectly encapsulates my newfound love for incorporating fresh produce. It’s designed to bring you all the goodness of spring vegetables, beautifully integrated into a classic crowd-pleaser. At its heart is a truly spectacular homemade pesto that is incredibly easy to whip up – literally in minutes! This vibrant, aromatic sauce forms the flavorful foundation of our pizza.

Once the homemade pesto is spread across your chosen pizza dough, it gets generously topped with a medley of cheeses and a substantial layer of kale, which crisps up beautifully in the oven, creating a delightful texture contrast. Thinly sliced zucchini adds another layer of fresh, tender goodness. After the pizza emerges from the oven, golden and fragrant, we pile on a mountain of fresh arugula, providing that unmistakable peppery bite that elevates every slice. But among all these wonderful green elements, there’s one that truly steals the show for me: the peas.

The Delightful Addition of Peas

I believe peas are severely underrated. They often get overlooked in recipes, but in the springtime, their sweet, delicate flavor makes them an absolutely fantastic complement to almost any seasonal produce. This is precisely why they earned a coveted spot on this pizza! They add a burst of color and a subtle sweetness that balances the savory pesto and tangy goat cheese.

For this recipe, I always reach for the organic frozen peas from Sprouts. While frozen, their quality is so high that they taste remarkably fresh. This convenience means you can enjoy them year-round, not just when they’re in season. Plus, they require minimal preparation – just a quick warm-up in the microwave or a simple thaw on your countertop. Sprinkling these little gems over the finished pizza ensures that every bite is punctuated with that satisfying “pop” and invigorating burst of freshness that only peas can deliver. They truly are the unsung heroes of this green pizza.

Sprouts is an incredible resource for a wide variety of high-quality frozen products, not just peas. From an array of other vegetables to an impressive selection of fruits, their frozen aisle is a treasure trove. I personally rely on their frozen fruits for my daily smoothies, and yes, sometimes for mixed frozen cocktails too – no judgment! What sets Sprouts apart is their ability to consistently stock a broader range of frozen fruits that are often hard to find elsewhere, like organic bananas and mango, making healthy eating both easy and exciting.

Essential Tools for Your Pesto Green Pizza Adventure

To make this vibrant Pesto Green Pizza a seamless experience, having the right kitchen tools can make all the difference. Here are the must-haves I recommend:

• Food Processor or High-Speed Blender: This is crucial for achieving a perfectly smooth and emulsified homemade pesto. A high-quality appliance ensures all ingredients are uniformly blended, releasing their full flavor. Brands like Vitamix are excellent choices for their power and efficiency.
• Mixing Bowls: A set of durable mixing bowls in various sizes is essential for tossing your kale with oil and seasonings before it goes on the pizza, as well as for preparing other ingredients.
• Marble Rolling Pin: For rolling out your pizza dough, a marble rolling pin is a game-changer. Its weight and naturally cool surface prevent dough from sticking, making the process effortless and ensuring an even crust thickness.
• Pizza Stone: If you’re serious about crispy, perfectly cooked pizza crust, a pizza stone is a worthwhile investment. Preheating it in the oven creates a super-hot surface that mimics a traditional pizza oven, resulting in an unbeatable crispy base.
• Pizza Scissors: While a traditional pizza cutter works, I personally adore using pizza scissors for neat, precise cuts every time. They glide through the pizza, toppings and all, without dragging cheese or disturbing your beautiful presentation.

More Green-Packed Recipes to Explore:

Want more delicious ways to get your greens in? Check out these fantastic recipes: Korean Ground Turkey and Rice Lettuce Cups / Miso Marinated Steak Salad / Creamy Sausage Kale Rigatoni

Crafting Your Pesto Green Pizza: A Step-by-Step Guide

1. Master the Homemade Pesto

The heart of this pizza is its vibrant basil pesto, and the good news is, it comes together in a flash! Simply combine fresh basil leaves, pine nuts, grated Parmesan cheese, garlic cloves, olive oil, a squeeze of fresh lemon juice, salt, and pepper into your food processor or high-speed blender. Pulse until everything is finely chopped, then process on low while slowly drizzling in the olive oil until a smooth, luscious pesto forms. Scrape down the sides as needed to ensure an even consistency. This quick step adds unparalleled fresh flavor that store-bought versions simply can’t match.

2. Bake to Perfection

Begin by rolling out your pizza dough to your desired thickness. Spread a generous layer of your freshly made pesto over the dough, leaving a small border for the crust. Next, comes the cheesy goodness! I love using a blend of shredded fontina and mozzarella for their excellent melting qualities and rich flavor, but feel free to choose your favorite, or just stick to one. Crumbled goat cheese adds a delightful tang and creamy texture. On top of the cheese, evenly distribute the seasoned kale and thinly sliced zucchini strips. This beautiful combination bakes until the crust is golden, the cheeses are bubbly, the kale is deliciously crispy, and the zucchini is tender-crisp.

3. The Finishing Touches

Once your pizza is out of the oven, it’s time for the final flourish of fresh greens and cheese! Scatter a generous handful of fresh arugula leaves over the hot pizza – the residual heat will slightly wilt them, intensifying their peppery flavor. If arugula isn’t your preference, fresh spinach makes an excellent substitute. Next, sprinkle a vibrant shower of thawed and drained Sprouts organic peas across the top. Their sweetness and texture provide a perfect counterpoint to the other ingredients. Finish with the remaining goat cheese crumbles and a scattering of freshly chopped basil for an aromatic touch. For an extra layer of flavor, consider drizzling a little hot honey over your slices – the sweet and spicy kick is surprisingly delicious with the savory greens! Now, slice it up and dig in!

For more pizza inspiration, be sure to explore my dedicated pizza recipes page for a variety of delicious creations!

Frequently Asked Questions About Pesto Green Pizza

Do I have to make the homemade pesto?

While homemade pesto offers an unparalleled freshness and depth of flavor, I completely understand that time can be a constraint. If you’re in a rush or happen to have some high-quality premade green pesto in your fridge, feel free to use it! The pizza will still be incredibly delicious, and it’s a great way to simplify your cooking process. However, if you have an extra few minutes, I truly encourage you to try the homemade version – it’s surprisingly quick and incredibly rewarding.

Want to try a different flavor profile? Make this vibrant pistachio pesto recipe instead for an exciting twist.

Can I use gluten-free crust?

Absolutely! This Pesto Green Pizza recipe is already vegetarian, making it super easy to adapt for gluten-free diets. Simply swap out traditional pizza dough for your favorite gluten-free crust. You can find excellent gluten-free options made from rice flour, almond flour, or even cauliflower at most grocery stores. Cauliflower crust is a fantastic choice if you want to double down on the veggie intake, making this pizza an even healthier powerhouse. It’s all about packing in those delicious and nutritious vegetables!

Why Incorporate More Greens?

Embracing greens like kale, arugula, zucchini, and peas in your diet comes with a plethora of health benefits. Kale, a true superfood, is loaded with vitamins K, A, and C, powerful antioxidants, and fiber, supporting bone health and digestion. Arugula, with its distinct peppery flavor, is rich in nitrates, which can help improve blood flow, and it’s also a good source of vitamins K and C. Zucchini is low in calories but high in water content and fiber, contributing to hydration and digestive health. Peas, as we’ve discussed, offer a sweet burst of flavor along with protein, fiber, and various vitamins, including Vitamin K and manganese. By adding these ingredients to your pizza, you’re not just enjoying a tasty meal; you’re nourishing your body with essential nutrients, making your comfort food truly healthy.

Pesto Green Pizza

This extraordinary pizza combines kale, zucchini, and peas with a peppery arugula topping, all brought together by a quick homemade basil pesto and plenty of delicious cheese!

Prep Time:
10 minutes mins

Cook Time:
15 minutes mins

Total Time:
25 minutes mins

Servings:
4

No ratings yet

Print

Pin

cook mode

prevent your screen from going dark

equipment

• Marble Rolling Pin
• Pizza Stone
• Dreamfarm Scizza Pizza Scissors

ingredients

Basil Pesto

• 1 1/2 cups fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup freshly grated parmesan cheese
• 2 cloves garlic
• 1/4 cup olive oil
• 1/2 tsp fresh lemon juice
• 1/4 tsp salt
• 1/4 tsp fresh ground pepper

Pizza

• 1/2 tsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups chopped kale
• 1 lb pizza dough
• 3/4 cup shredded fontina cheese
• 3/4 cup shredded mozzarella cheese
• 1/2 cup goat cheese crumbles
• 1 zucchini thinly sliced into strips
• 1 1/4 cups Sprouts Organic Frozen Peas thawed and drained
• 1 cup arugula leaves
• 1 Tbsp freshly chopped basil leaves

instructions

• Preheat oven to 450˚F. Place a pizza stone or baking sheet in the oven as it preheats to ensure it’s piping hot.
• To make the pesto, combine basil leaves, pine nuts, Parmesan cheese, and garlic in a food processor or high-powered blender. Blend until thoroughly chopped. With the machine running on low, slowly drizzle in the olive oil until smooth, scraping down the sides as needed. Stir in lemon juice, salt, and pepper, then pulse briefly to combine. Set the vibrant pesto aside.
• In a small bowl, combine the chopped kale with 1/2 tsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Toss gently to ensure the kale is evenly coated. Set aside.
• On a lightly floured surface, roll out the pizza dough until it forms a 12-inch circle. Carefully remove the preheated pizza stone or baking sheet from the oven. If using a baking sheet, line it with parchment paper for easy transfer. Transfer the rolled-out dough onto the hot pizza stone or prepared baking sheet.
• Spread the pesto evenly over the pizza dough, leaving a small border for the crust. Layer with the shredded fontina cheese, mozzarella cheese, and half of the goat cheese crumbles. Distribute the seasoned kale over the cheese, then arrange the thinly sliced zucchini strips on top. Sprinkle lightly with additional salt and pepper.
• Bake for 10 to 15 minutes, or until the crust is golden brown and the kale and zucchini show slight signs of charring and crispness. Carefully remove the pizza from the oven and immediately top with the thawed peas, fresh arugula, and freshly chopped basil. Slice and serve hot.

nutrition

Calories: 772kcal |
Carbohydrates: 66g |
Protein: 32g |
Fat: 44g |
Saturated Fat: 16g |
Polyunsaturated Fat: 6g |
Monounsaturated Fat: 17g |
Cholesterol: 63mg |
Sodium: 1658mg |
Potassium: 418mg |
Fiber: 6g |
Sugar: 12g |
Vitamin A: 2565IU |
Vitamin C: 37mg |
Calcium: 425mg |
Iron: 6mg

Calories:
772kcal

Cuisine:
Italian-American

Category:
Pizza & Flatbreads