Pesto Greens Pizza
Kale, zucchini, peas, arugula, and a homemade quick basil pesto with plenty of cheese is what makes this pizza special!
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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. Set a pizza stone or baking sheet in the oven as it preheats.
- To make the pesto, add basil, pine nuts, cheese, and garlic to a food processor or high-powered blender. Blend until everything is chopped up. Process the mixture on low, then slowly pour in the oil, scraping down the sides as needed. Add lemon juice, salt, and pepper, pulsing until combined and smooth. Set aside.
- Add kale to a small bowl with olive oil for pizza, salt, and pepper. Toss to coat and set aside.
- Roll out dough on a lightly floured surface until it is a 12-inch circle. Remove pizza stone or baking sheet from oven. If using a baking sheet, line it with parchment paper. Add dough circle to the pizza stone or baking sheet.
- Spread dough with pesto, leaving a border for crust. Top with fontina cheese, mozzarella cheese, and half the goat cheese. Top with kale and then add shaved zucchini. Sprinkle with salt and pepper.
- Bake for 10 to 15 minutes, until the crust is golden and the kale and zucchini are beginning to char. Remove from the oven and top with peas, arugula, and chopped basil.