Pesto Veggie White Pizza
A pizza that also delivers your daily dose of greens? Say no more.
Total Time 45 minutes
Ingredients
- 16 ounces prepared pizza dough room temperature
- 1 medium zucchini
- 2 small leeks
- 4 ounces asparagus
- 1/3 cup unsalted roasted pistachios
- 1/2 cup frozen sweet peas thawed
- 1/2 cup watercress
- 1/2 cup shredded low-moisture mozzarella
- 1/2 cup Pecorino
- 1/2 cup whole-milk ricotta
- 1/4 cup pesto
- 1/4 cup torn basil
- 2 tablespoons plus 1 teaspoon olive oil
- 1 garlic clove
- 1/2 teaspoon finely grated lemon zest
- 1/2 teaspoon kosher salt
Instructions
-
Preheat the oven to 500. Drain the ricotta so that most of the liquid is gone.
-
Trim and thinly shave the zucchini, asparagus, and Pecorino with a vegetable peeler.
-
Next, slice the white and pale green parts of your leeks into half moons.
-
Chop your pistachios. Mice the garlic clove into small pieces.
-
Now, spread the pizza dough and let rest for 10 minutes. Brush with oil then bake for 5 minutes.
-
Toss leeks, asparagus, zucchini, peas, oil, and salt in a bowl. In another bowl. combine lemon, pesto, ricotta, garlic, and mozzarella until smooth.
-
Spread the cheese mixture over the par-baked crust. Top with the veggie miz. Bake for 7-10 minutes, rotating when halfway through.
-
Coat watercress and basil with the rest of the oil.
-
Remove pizza from the oven and sprinkle the mixed herbs, Pecorino, and pistachios on top.
-
Cut into pieces, serve, and enjoy! 😀
