Green Pizza with Artichoke Pesto, Asparagus, Spinach, Edamame, Peas and Basil
Green Pizza is perfect for a St. Patrick's Day dinner, a meatless meal for Lent, or a special treat for vegetarians celebrating Spring vegetables! Green Pizza is loaded with flavor and cheesy goodness! The artichoke Presto is loaded with flavor and is a perfect base in lieu of tomato sauce. The freshness of the Spring vegetables makes this a delightful, healthy and savory treat.
Course Main Course
Prep Time 20minutes
Cook Time 12minutes
Total Time 32minutes
1poundpizza dough for one 14 inch pizzahomemade or store bought
6ouncesstore-bought artichoke & lemon pesto sauce
½cupmixed fresh green peas and edamame from salad bar
16asparagus tips from thinasparagus spring stalks
4ouncesfresh baby spinachfrom salad bar
6large basil leavesthinly sliced.
8ounceswhole milk mozzarella cheeseshredded
¼cupgrated parmesan cheese
½teaspoonground white pepper
Pinchof red pepper flakes to taste
Preheat oven to 400F.
Sprinkle tablespoon of cornmeal on a 14 inch pizza baking pan.
Coat your hands and rolling pin with flour. On a floured board, roll out the dough to a 14 inch circle. Be sure to use enough flour so the dough is not sticky. Using the rolling pin, transfer the dough to the baking pan.
Spread the artichoke lemon pesto in a light layer on the pizza. Spread shredded mozzarella cheese over the pesto. Arrange the fresh spinach leaves, asparagus tips, peas and edamame on top of the cheese. Sprinkle with black and red pepper. Sprinkle the top with grated parmesan.
Bake for 12 - 15 minutes until cheese is bubbly and starting to brown. Remove from oven and slide the pizza off to a wooden cutting board.
Garnish with fresh basil and another drizzle of olive oil. Cut into slices with a pizza cutter.