Guys. I can’t lie to you. I’m in Mexico right now, watching the waves come crashing in as I bake in the sun like the lobster I am (just kidding, Mom and Dad, I have SPF 50 on). Regardless. Today I have an awesome recipe for you guys: Spring Green Pizza.
I associate pizza with cooking with my family. Rolling out dough, making individual pizzas, and taking a bite of everyone’s to see who made the best one. While I love ordering a ‘za from a pizza place, ultimately, to me, pizza means family. It means time spent together, a shared experience grounded in creativity and happiness.
This Spring Green Goddess Pizza is made with my absolute favorite dough, DeLallo’s Pizza Dough Kit. I honestly think I’m the number one fan of this dough, because I tell DeLallo every time we talk how obsessed with it I am. It makes the homemade pizza process accessible, quick, and easy. The dough kit comes with 2 packets you stir together with warm water and knead for a few minutes. Then leave it be for an hour, and you have a perfect homemade pizza dough.
You really can’t mess it up. And the flavor is fantastic. Great crunch, a golden crust, and a chewy center. It makes for the perfect base for the homemade green pesto pizza of your dreams.
What’s on this spring green pizza?
This green goddess pizza tastes like a spring pizza and a pesto pizza had a baby. The key ingredients for this spring green pizza (besides the bomb crust, that is) are:
DeLallo Simply Pesto Sauce — I LOVE this pesto sauce. Using a high-quality pesto from the store cuts down the prep work for this spring green pizza and makes it easier to spend more time with your family while the pizza dough rises.
Freshly grated mozarella — For the best flavor, fresh mozz is a must. You can easily grate it yourself (or just roughly tear it with your hands, whatever is easiest). Fresh mozzarella is much creamier and richer in flavor than the bagged shredded stuff.
Spring vegetables — For this green pesto pizza, I used a slew of spring veggies. Zucchini, watercress, and sugar snap peas add a pop of freshness to this pizza and complement the pesto sauce without totally overwhelming it.
Green goddess dressing — You don’t need much green goddess dressing, just enough to lightly coat the spring veggies and add some flavor. Buy your favorite green goddess dressing from the store, or make your own.
Tips for making this spring green pizza
Don’t overload the toppings — I love me a fully loaded pizza, but try not to put too many toppings on this green pizza. You want to taste a little bit of everything when you take a bite — the crust, the pesto sauce, the mozz, the green goddess vegetables — not just the toppings.
Leave room for the crust — When spreading the pesto onto the pizza dough, leave a 1-inch border around the crust and brush it with a little olive oil. The crust is one of the best parts of this pizza, after all!
Thinly slice the zucchini — Zucchini has a really high water content, so you want it to be super thinly sliced when used as a pizza topping. If the zucchini is sliced too thick, it won’t cook all the way in the oven and may make the crust soggy in spots.
Set the oven as high as it’ll go — For the most authentic homemade pizza, you need to bake your spring green pizza at a high temperature. My oven goes as high as 525ºF, so that’s what I baked my pizzas at.
How to store spring green pizza
Because this pesto pizza is topped with leafy greens tossed in green goddess dressing, it’s best eaten right away. If you have any leftovers, I suggest storing them in the fridge for no more than a day or two and eating the pizza cold (reheating it will make the spring veggies wilt). Don’t try freezing leftover green pizza unless you take the fresh veggies off the top first.
Enjoy, loves. Happy Thursday!Print
- Yield: makes 2 10-inch pizzas 1x
- 1 package DeLallo Pizza Dough Kit, prepared according to package directions
- 1 jar DeLallo Simply Pesto Sauce
- 8 oz fresh mozzarella, grated
- 2 large zucchinis, peeled into strips
- 4 cups watercress, or another peppery green
- 1 cup sugar snap peas, cut in half
- 1/4 cup store-bought Green Goddess dressing
Preheat oven as high as it can go. For me, this was 525°F. Line 2 cookie sheets with parchment paper and set aside.
Roll prepared dough into two 10-inch pizzas. Set pizza dough on prepared parchment paper.
Brush a little olive oil around the edge of the dough to get a crispy crust. Spread pesto all around the dough, save 1 inch around for that crust. Top with mozzarella and zucchini.
Bake for 8-10 minutes, until crust is golden and mozzarella is bubbling.
While pizza is cooking, make the salad topping. Toss greens and peas in the dressing, massaging it in to break down the greens just slightly.
Once the pizza is done, top with the salad and serve!
More pizza recipes from Broma Bakery:
This post is sponsored by DeLallo. All text and opinions are 100% my own. Thank you for continuing to support the brands who help make Broma possible!