This easy Spring Vegetable Pizza recipe is a fresh, flavorful vegetarian pizza topped with pesto, fresh mozzarella, spinach, cherry tomatoes, and peppery arugula. Made with simple ingredients and ready in just 30 minutes, this homemade veggie pizza is perfect for a quick spring dinner, meatless meal, easy weeknight dinner, or seasonal pizza night.
Little is better than a veggie-loaded pizza.
With warm, baked pizza dough, perfectly melted cheese, and savory vegetables, it’s such a delicious way to eat seasonal vegetables.
I love a good slice of plain cheese pizza, but I often find that loading pizza up with plenty of toppings makes it even more satisfying.
It adds different texture and flavor components, and of course, nutrients to the pizza. And this Spring Vegetable Pizza is no exception.
Instead of tomato sauce, it utilizes pesto – a fun and bright sauce to complement the spring veggies.
After adding plenty of mozzarella cheese, it’s then topped with cherry tomatoes, spinach, and a generous drizzle of olive oil.
While tomatoes are often at their peak in their summer, they start to become more abundant again in the spring. And season is in its peak in the spring!
After baking, fresh, peppery arugula is added on top. I love the contrast of the baked vegetables with the fresh arugula. It adds such a brightness to the pizza.
And, one of the best things about this pizza: it makes for great leftovers. Make 2 pies at once to cook for a group, or make one and enjoy the leftovers all week.
For the best results, broil leftovers in the oven for just a few minutes until the pizza is warm and the cheese starts to melt.
Enjoy!
Why You’ll Love This Spring Vegetable Pizza
Not only is this pizza easy to make, but it also makes an amazing, easy weeknight dinner.
The pizza is full of flavor – loaded with pesto, cherry tomatoes, and fresh mozzarella. Because it’s packed with vegetables, it’s also full of vitamins, minerals, and antioxidants and fiber.
And, because this recipe uses a pre-made pizza dough, it couldn’t be easier to make. Just roll out the dough, top the pizza, and bake. Done.
This is an easy, delicious weeknight meal that you’ll come back to time and time again. Serve it for your family, for guests, or just for yourself to enjoy leftovers for days.
How to Make This Spring Vegetable Pizza
Prep dough, add pesto
Preheat the oven to 400 F. Grease a large baking sheet and place in the oven while it preheats.
Place the pizza dough on a floured surface and roll out with a rolling pin, until the dough is about ¼-inch thick. Add the dough to the greased baking sheet.
Spread the pesto on top of the dough – cover the entire pizza evenly, leaving the crust bare.
Add cheese
Top with sliced mozzarella cheese.
Top with veggies
Then add chopped spinach, and tomatoes.
Bake
Drizzle olive oil on top and bake in the preheated oven for 15 minutes, or until the cheese is melted and the crust has cooked through.
Broil until golden
Turn the oven to broil and broil for another few minutes, until the cheese starts to turn golden brown, watching so that it doesn’t burn.
Top with arugula
Remove Spring Vegetable Pizza from the oven and top with arugula and another drizzle of olive oil.
Cool, cut and slice
Let the Spring Vegetable Pizza cool and cut into slices.
If You Love This Spring Vegetable Pizza, Try These
- BBQ Chicken Pizza: This higher protein pizza is so delicious.
- High Protein Pizza Dip: Enjoy with crackers or crunchy veggies to dip.
- Air Fryer Pizza Bagels: A simple lunch that can be made right in the air fryer.
- Roasted Mushroom Flatbread with Arugula and Balsamic Glaze: Try this flatbread as an appetizer.
- Smashed Feta Flatbread: This reader favorite is great to serve to guests.
Ingredients You’ll Need
- Pizza dough: I find a premade pizza dough easiest to use. It keeps this recipe to a true 30 minutes. But if you’re inclined to make your own, that would of course be delicious. Or, if you don’t feel like the (small) hassle of rolling out pizza dough, use naan instead as the base.
- Pesto: Again, easy is the name of the game here, and I love a good store-bought pesto. If you do want to make and use your own, pesto is really simple to make and so customizable. Try this Easy Pesto recipe.
- Mozzarella: I used a fresh mozzarella log. I love that it’s pre sliced, so it easily separates into perfectly-sized slices.
- Tomatoes: Either cherry or grape tomatoes will work. Make sure to cut them in half before adding to the pizza.
- Spinach: I used baby spinach here. Give it a rough chop before adding it to the pizza, although it will shrink down a lot in the oven.
- Arugula: Make sure to add plenty of fresh arugula on top of your Spring Vegetable Pizza!
Spring Vegetable Pizza Tips & Variations
- Vegetables: If you’re not a fan of any of the vegetables here, feel free to swap them. Spinach can be swapped for kale and tomatoes can be swapped for bell peppers.
- Storage: Store Spring Vegetable Pizza in an airtight container or wrapped in foil in the fridge for up to 5 days. You can also wrap pizza in foil and freeze for up to 1 month. To reheat, place in the oven on broil until the pizza is warm and the cheese has re-melted.
Frequently Asked Questions
Ingredients
- 1 ½ lbs pizza dough
- 6- ounces store-bought pesto
- 16- ounces 1 log fresh mozzarella cheese
- 1 cup baby spinach roughly chopped
- 1 cup cherry tomatoes sliced in half
- Olive oil to drizzle
- Arugula to top
Instructions
- Preheat the oven to 400 F. Grease a large baking sheet and place in the oven while it preheats.
- Place the pizza dough on a floured surface and roll out with a rolling pin, until the dough is about ¼-inch thick. Add the dough to the greased baking sheet.
- Spread the pesto on top of the dough – cover the entire pizza evenly, leaving the crust bare. Top with sliced mozzarella cheese, chopped spinach, and tomatoes.
- Drizzle olive oil on top and bake in the preheated oven for 15 minutes, or until the cheese is melted and the crust has cooked through.
- Turn the oven to broil and broil for another few minutes, until the cheese starts to turn golden brown, watching so that it doesn’t burn.
- Remove from the oven and top with arugula and another drizzle of olive oil.
- Let cool and cut into slices.
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