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Green Goddess Veggie Pizza Recipe

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4.3 from 79 reviews

This Green Goddess Veggie Pizza combines a homemade herb-infused crust with vibrant toppings like fresh mozzarella, roasted asparagus, kale, and Granny Smith apple slices, all enhanced by a rich pesto base and finished with a crunchy pistachio garnish. It's a fresh, gourmet-style pizza that balances savory, tangy, and nutty flavors perfect for a flavorful vegetarian meal.

Ingredients

Crust:

  • 2 ¾ cups organic all-purpose flour (See Notes for GF option!)
  • 1 cup WARM water (Ensure that it's warm and NOT HOT)
  • 1 tablespoon organic raw honey (You can substitute with organic brown sugar or cane sugar)
  • 1 packet rapid-rise yeast (2 ¼ teaspoons)
  • 1 teaspoon Italian Seasoning Blend (store-bought or homemade)
  • 1 tablespoon extra virgin olive oil, for brushing

Toppings:

  • ½-1 cup pesto sauce, homemade or store-bought (adjust amount to taste)
  • 8 oz. fresh mozzarella, sliced or cubed
  • 1 Granny Smith apple, sliced
  • ¼ lb. asparagus, chopped and roasted (see Notes)
  • 1 cup chopped organic kale (substitutes available see blog post)
  • 1 teaspoon Italian Seasoning Blend
  • ½ cup chopped pistachios, for garnish

Optional Garnish:

  • Green Goddess Dressing (store-bought or homemade)

Instructions

  1. Prepare the dough: In a large bowl, combine the warm water, honey, and rapid-rise yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
  2. Mix dry ingredients: In another bowl, whisk together the all-purpose flour and Italian seasoning blend.
  3. Form the dough: Gradually add the flour mixture to the yeast mixture, stirring until a rough dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until elastic and smooth.
  4. Let the dough rise: Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
  5. Roast the asparagus: Preheat the oven to 425°F (220°C). Toss chopped asparagus with a little olive oil, salt, and pepper. Spread on a baking sheet and roast for 10-12 minutes until tender and slightly caramelized. Set aside.
  6. Preheat oven for pizza: Increase the oven temperature to 475°F (245°C). If using a pizza stone, place it in the oven to heat.
  7. Shape the pizza crust: Punch down the risen dough and roll it out on a floured surface into a 12-inch circle. Transfer it to a pizza peel or baking sheet lined with parchment paper.
  8. Add toppings: Brush the dough lightly with extra virgin olive oil. Spread ½ to 1 cup of pesto evenly over the dough. Evenly distribute the mozzarella slices or cubes, roasted asparagus, chopped kale, and Granny Smith apple slices. Sprinkle the teaspoon of Italian seasoning blend over the top.
  9. Bake the pizza: Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 12-15 minutes until the crust is golden and cheese is melted and bubbly.
  10. Garnish and serve: Remove the pizza from the oven and immediately sprinkle chopped pistachios over the top. Optionally drizzle with Green Goddess dressing before slicing and serving for an extra layer of flavor.

Notes

  • For a gluten-free crust option, substitute the all-purpose flour with a gluten-free flour blend designed for baking.
  • Ensure the water used to activate the yeast is warm (around 105-115°F) but not hot to avoid killing the yeast.
  • Roasting the asparagus brings out a deeper flavor and tender texture, enhancing the pizza topping.
  • Fresh kale can be substituted with spinach or arugula if preferred.
  • The amount of pesto sauce can be adjusted depending on how strong you want the basil flavor.
  • Green Goddess Dressing adds a creamy herbaceous finish but can be omitted or replaced with a light vinaigrette.
  • Use organic ingredients where possible for enhanced flavor and health benefits.

Find it online: https://recipethrive.com/green-goddess-veggie-pizza-recipe/