Description
This vibrant green pizza with pesto, zucchini, and ricotta is a fresh, flavor-packed twist on classic pizza night. With a creamy pesto base, tender zucchini ribbons, and peppery arugula, it’s the perfect light yet satisfying meal for spring and summer gatherings.
Ingredients
For the Dough (or use store-bought)
2 cups all-purpose flour
1 cup whole wheat flour
2 tsp instant yeast
¾ cup warm water
2 tbsp olive oil
2 tbsp plain yogurt
½ tsp salt
For the Pesto-Ricotta Base
½ cup basil pesto
½ cup ricotta cheese
1 tbsp lemon juice
Salt & pepper to taste
For the Toppings
1 small zucchini, shaved into ribbons
6–8 asparagus spears, thinly sliced lengthwise
¼ cup grated Parmesan cheese
1 handful fresh arugula
Truffle oil (optional, for drizzling)
Instructions
Make the Dough (Optional):
In a large bowl, mix flours, yeast, and salt. Add warm water, olive oil, and yogurt. Stir, then knead until smooth and elastic (8–10 minutes). Let rise until doubled, about 1 hour.Preheat the Oven:
Preheat oven to 425°F (220°C). Line a baking sheet or pizza stone with parchment paper.Mix the Sauce:
Combine pesto, ricotta, and lemon juice in a bowl. Season lightly with salt and pepper.Shape the Dough:
Roll out the dough into a thin circle or oval (about ¼ inch thick). Transfer to the prepared baking sheet. Brush edges with olive oil.Assemble the Pizza:
Spread the pesto-ricotta mixture evenly. Layer zucchini ribbons and asparagus on top. Sprinkle with Parmesan and drizzle lightly with olive oil.Bake:
Bake for 12–15 minutes, until the crust is golden and veggies are tender.Finish & Serve:
Top with fresh arugula and a drizzle of truffle oil (optional). Slice and serve warm.
Notes
Shortcuts: Use pre-made dough or flatbread to save time.
Substitutions: Try whipped feta instead of ricotta, or spinach pesto for a bolder flavor.
Storage: Keep leftovers in an airtight container for up to 2 days. Reheat in a skillet for best texture.
Freezing: Freeze baked crust and sauce base (without veggies) for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Modern / Italian-Inspired
Nutrition
- Serving Size: ¼ pizza
- Calories: ~325 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 15 mg
Keywords: Green pizza, pesto pizza, zucchini pizza, ricotta pizza, vegetarian pizza, spring pizza, healthy pizza recipe, homemade pizza
