Description
This Green Goddess Veggie Pizza features a mouthwatering blend of fresh pesto, creamy mozzarella, and seasonal veggies, making it a quick, healthy meal for any occasion.
Ingredients
Scale
- 2 cups organic all-purpose flour
- 3/4 cup warm water
- 1 tbsp organic raw honey
- 2 tsp rapid-rise yeast
- 1 tsp Italian seasoning blend
- 2 tbsp extra virgin olive oil
- 1/2 cup pesto sauce
- 8 oz fresh mozzarella
- 1 medium Granny Smith apple, sliced
- 1 cup asparagus, trimmed and cut into pieces
- 2 cups organic kale, chopped
- 1/4 cup chopped pistachios
- 1/2 cup green goddess dressing
Instructions
- Mix warm water, honey, and yeast; let it sit for 5 minutes until bubbly.
- Combine flour and Italian seasoning; mix until a soft dough forms.
- Knead the dough for about 5 minutes until smooth and elastic.
- Roll out the dough to an 11-inch circle; place on a greased pizza pan.
- Preheat oven to 500°F, ensuring a nice pan is used.
- Spread pesto over the dough, leaving edges untouched.
- Top with kale, mozzarella, asparagus, and apple slices.
- Brush edges with olive oil and sprinkle with Italian seasoning.
- Bake for 15-20 minutes until the crust is golden and cheese is bubbly.
- Let rest before slicing; drizzle with Green Goddess Dressing and sprinkle with pistachios before serving.
Notes
For a gluten-free option, substitute the all-purpose flour with gluten-free flour.
Let leftovers cool completely before storing in an airtight container; refrigerate for up to 4 days or freeze for up to 3 months.
You can prep dough in advance and refrigerate for up to 24 hours before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg