Spring Vegetable Pizza
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.
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.