Green Vegetable Pesto Garden Party Vegetarian Pizza

Ingredients

• 1 ballpizza dough
• to tasteolive oil
• 3garlic cloves, minced
• to tastesalt and pepper
• 113 g (4 oz)pesto
• 1 smallcourgette, thinly sliced
• about 140 g (2 cups)broccoli florets, sliced
• 5basil leaves, cut into ribbons
• 198 g (7 oz)ricotta
• 283 g (10 oz)mozzarella

Instructions

1. 1

   Heat the oven

   Preheat the oven to 246°C (475°F).

2. 2

   Check the stone

   Make sure the pizza stone is free of debris.

3. 3

   Prepare the vegetables

   Prepare all the vegetables, slicing the broccoli so the pieces can lie flat rather than remain rounded.

4. 4

   Stretch the dough

   Stretch out the pizza dough and place it on your pizza peel.

5. 5

   Add olive oil

   Drizzle the dough with enough olive oil to make a thin layer.

6. 6

   Season the base

   Scatter over the minced garlic, then add a large pinch of salt and some pepper.

7. 7

   Spread the pesto

   Use a spoon to spread the pesto over the pizza, covering the olive oil.

8. 8

   Layer the courgette

   Arrange half of the courgette slices in a single layer.

9. 9

   Add the toppings

   Top with the mozzarella, then add the remaining courgette and the broccoli. Spoon the ricotta over the top.

10. 10

    Bake the pizza

    Bake until the dough starts to turn golden, about 10 minutes, depending on your oven.

11. 11

    Finish with basil

    Remove the pizza from the oven and top with fresh basil, another large pinch of salt and some pepper.

What is green vegetable pesto pizza?

This is an American-style pizza built around a green, herb-forward topping rather than a traditional tomato sauce. Pesto brings basil, garlic and oil together, while courgette and broccoli add fresh vegetable flavour.

The recipe balances that savoury base with mozzarella and spoonfuls of ricotta. Adding basil after baking keeps its aroma bright.

Nutrition and macros by portion

The nutrition label shows one serving as written: 263 calories, 14g protein, 8g carbs, 20g fat.

The dough supplies most of the carbohydrates, while olive oil, pesto and the cheeses contribute much of the fat. Ricotta and mozzarella provide protein, with smaller amounts from the dough and vegetables. Pair a slice with a generous green salad or another vegetable side for a more balanced plate.

Choosing and preparing the toppings

Broccoli: Slice the florets so they sit fairly flat on the pizza. This makes them easier to distribute over the cheese and helps avoid bulky, rounded pieces.

Courgette: Cut it thinly so it can soften during the short bake. Dividing the slices between the base layer and the top spreads them across the pizza.

Pesto: Spread it over the oiled dough rather than leaving it in one thick patch. Its flavour is concentrated, so an even layer helps each slice taste balanced.

Layering for an even bake

Start with a thin film of olive oil, garlic and seasoning, then spread on the pesto. The recipe places half the courgette before the mozzarella and the rest of the vegetables afterwards.

Spoon the ricotta over the toppings rather than trying to spread it into a continuous layer. This keeps the pizza's different cheeses distinct.

How to judge doneness

Look for dough that has begun to turn golden, using about 10 minutes as the recipe's guide. Oven performance and the pizza stone can affect the exact time, so check the crust as it bakes.

The vegetables should be heated through and the cheese melted. If the base is still pale, give it a little longer and check again rather than relying on the suggested time alone.

Working with a pizza stone

Check that the stone is clean before baking, as the recipe directs. Stretch the dough and place it on a pizza peel so it is ready to transfer.

Keep the toppings spread across the dough rather than piled in the middle. An even arrangement makes the pizza easier to bake and slice.

Serving the pizza

Add the basil, final pinch of salt and pepper as soon as the pizza comes out of the oven. Serve while the crust is warm and the cheeses are soft.

For a fuller meal, pair it with a crisp green salad or a simple vegetable side. Keep extra toppings light so the pizza remains the centre of the plate.

Recipe notes & tips

• Slice the broccoli into flatter pieces so it sits neatly on the pizza.
• Keep the olive oil drizzle thin, as the pesto and cheeses also add richness.
• Have the vegetables prepared before stretching the dough so you can assemble the pizza promptly.
• Spread the pesto evenly to avoid concentrated, heavily flavoured patches.
• Check the crust around the 10-minute mark, since ovens can vary.
• Add the basil after baking to preserve its fresh aroma.

Variations

• Extra greens: Add a handful of spinach over the pesto before the cheeses.
• More herbs: Scatter chopped fresh parsley over the finished pizza with the basil.
• Spicy finish: Add chilli flakes with the salt and pepper.
• Different vegetables: Replace some of the courgette with thinly sliced red pepper.
• Dairy-free version: Use dairy-free mozzarella and ricotta alternatives that are suitable for baking.

Common mistakes to avoid

• Bulky broccoli: Large rounded pieces can sit awkwardly on the pizza; slice the florets so they lie flatter.
• Thick courgette slices: They may not soften as readily in the short bake; slice them thinly.
• Too much oil: A heavy drizzle can make the base greasy; use only enough for a thin layer.
• Uneven pesto: Thick patches can overwhelm other toppings; spread it across the dough with a spoon.
• Overloading the centre: A dense pile of toppings can make the pizza harder to bake evenly; distribute them across the surface.
• Basil baked from the start: It loses its fresh finish; add it after the pizza comes out of the oven.

How to store

Refrigerate leftover pizza in an airtight container for up to 3 days. Reheat in a hot oven until warmed through and the base has crisped; the crust may soften if reheated in a microwave.

Frequently asked questions