This vibrant Pesto Veggie Pizza brings together garden-fresh flavors in just 21 minutes. Perfect for busy weeknights, this quick recipe delivers a delightful combination of homemade pesto and colorful vegetables on a crispy crust. At only 267 calories per serving, it’s a healthier twist on traditional pizza that doesn’t sacrifice taste. The best part? You’ll spend just 15 minutes prepping and 6 minutes cooking for a restaurant-worthy meal that’s sure to become a family favorite.
Essential Ingredients
- Pizza Base: Pre-baked pizza dough (5 minutes pre-bake required)
- Base Spread: 1/2 cup fresh pesto sauce for rich, herbal flavor
- Greens: Fresh baby spinach or arugula for a peppery kick
- Vegetables: Thinly sliced zucchini, purple onion, bell peppers, and halved cherry tomatoes
- Cheese Blend: 1 cup shredded mozzarella plus 1/4 cup fresh parmesan for perfect melt
- Optional Toppings: Consider adding artichoke, mushrooms, asparagus, or broccoli
Step-by-Step Instructions
- Oven Preparation: Get your oven nice and hot at 425°F
- Base Layer: Spread a thin, even layer of pesto sauce over your pre-baked crust
- First Cheese Layer: Add a portion of your mozzarella cheese
- Vegetable Assembly: Arrange your fresh greens and sliced vegetables in an even layer
- Final Cheese Touch: Top with remaining mozzarella and sprinkle parmesan cheese
- Baking: Let it bake for 10 minutes until cheese becomes golden and bubbly
- Finishing: Add fresh cracked pepper, salt, and a light drizzle of olive oil if desired
Variations & Substitutions
This pizza loves creative changes! Feel free to swap the pesto sauce – try sun-dried tomato pesto or even olive tapenade for a fun twist. Don’t have mozzarella? Fontina or provolone work beautifully too. The veggie toppings are super flexible – add your favorites or use what’s in your fridge. Some tasty ideas: roasted garlic, marinated artichokes, or sautéed mushrooms. For a dairy-free version, try dairy-free cheese alternatives and check that your pesto is dairy-free too.
Serving Suggestions
Make your pizza night extra special! This pesto pizza tastes amazing with a simple arugula salad dressed in lemon and olive oil. Want to add a bit more? A small bowl of warm marinara sauce on the side makes a wonderful dipping option for the crust. For drinks, try a crisp Italian white wine like Pinot Grigio, or keep it casual with sparkling water with fresh lemon. This pizza tastes best right out of the oven when the cheese is still bubbly!
Storage & Reheating
Love leftovers? Store any extra slices in an airtight container in the fridge for up to 2 days. When you’re ready to eat, pop the pizza in a 350°F oven for about 5 minutes – this helps keep the crust crispy. You can also use a skillet on medium-low heat with a lid to get that crust nice and crispy again. Try to avoid the microwave, as it can make the crust soggy. Fresh leafy greens? Add those after reheating for the best taste and texture.
Pesto Veggie Pizza
Equipment
- Oven
Ingredients
For Pizza Base
- 1 pizza dough prepared and pre-baked for 5 minutes
For Topping
- 1/2 cup pesto sauce
- baby spinach or arugula
- zucchini thinly sliced
- purple onion thinly sliced
- bell pepper any color, sliced
- cherry tomatoes halved
- 1 cup mozzarella cheese shredded
- 1/4 cup parmesan cheese freshly grated
Instructions
- Preheat oven to 425°F.
- Spread a thin layer of pesto sauce over the crust.
- Top with mozzarella cheese, leafy greens and vegetables.
- Sprinkle a little more mozzarella cheese over the top, along with the parmesan cheese.
- Bake for 10 minutes, or until cheese is melted and bubbly.
- Remove from oven and garnish with fresh cracker pepper and salt, and a thin drizzle of good quality olive oil if desired.
