Easy Green Pizza Recipe
This easy green pizza recipe combines the best of pizza and salad, creating a flavorful and vibrant dish perfect for weeknight dinners or casual gatherings. Featuring a lemon basil pesto base, Tuscan kale, goat cheese, and a tangy arugula salad topping, it's a healthy yet indulgent meal ready in just 30 minutes.
Equipment
- Baking sheet
- Medium mixing bowl
Ingredients
Pizza Base:
- 2 tablespoons extra-virgin olive oil plus more for greasing
- ½ pound No-Knead Bread and Pizza Dough or store-bought pizza dough
- ⅓ cup Lemon Basil Pesto homemade or store-bought
- ⅓ cup sun-dried tomatoes drained and chopped
- 2 ounces crumbled goat cheese
- 2 cups Tuscan kale stemmed and shredded
- 8 ounces fresh mozzarella torn
Salad Topping:
- 1 tablespoon champagne or apple cider vinegar
- Zest and juice of 1 lemon
- 1 teaspoon honey
- Kosher salt and freshly ground pepper to taste
- Crushed red pepper flakes optional
- 4 cups baby arugula
- 2 tablespoons toasted sesame seeds
Instructions
Prepare the Oven:
- Preheat the oven to 450°F (230°C). Grease a baking sheet with olive oil.
Prepare the Pizza:
- Roll out the pizza dough on a floured surface to ¼-inch thickness.
- Transfer the dough to the prepared baking sheet.
- Spread the lemon basil pesto evenly over the dough, leaving a 1-inch border.
- Layer with sun-dried tomatoes, goat cheese, kale, and mozzarella.
- Bake for 10–15 minutes, or until the crust is golden and the cheese is melted.
Prepare the Salad:
- In a medium bowl, whisk together 2 tablespoons of olive oil, vinegar, lemon zest, lemon juice, honey, and a pinch each of salt, pepper, and crushed red pepper flakes.
- Toss the dressing with arugula and sesame seeds until coated evenly.
Assemble the Pizza:
- Once the pizza is out of the oven, top it with the dressed arugula salad.
- Slice and serve immediately.
Notes
- For extra crunch, consider adding roasted chickpeas or nuts as a topping.
- To make this pizza vegan, substitute goat cheese and mozzarella with plant-based cheese alternatives.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Tried this recipe?Let us know how it was!