Spring Vegetable Pizza

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!

Notes

• 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 created this pizza in partnership with Galbani and used their 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!
• Storage: Store 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.

Spring Vegetable Pizza

Sammi Brondo

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

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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