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Vignette Pizzeria

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Green pizza with pesto and vegetables, the tasty recipe you’ll love to try

Today I want to show you a very special pizza recipe, in which on the dough, instead of extending a layer of passata or crushed tomato on which we put the other ingredients, we will use a homemade pesto that will give it a delicious flavor. It’s about the green pesto and vegetable pizza, a tasty recipe that you’ll love to try.

Although we have covered it with vegetables and garden products, it is not a vegetarian recipe because we have used buffalo mozzarella , the best cheese for pizzas, with its characteristic melting and creamy texture and because the homemade pesto sauce has been made with cheese pecorino, pine nuts and basil.


For 4 people

  • Fresh Mozzarella 1 piece
  • Force flour for the dough 400 g
  • Salt for the dough 8 g
  • Water for the dough 270 ml
  • Baker’s dry yeast for dough 14 g
  • Sugar for the dough 5 g
  • Extra virgin olive oil for the dough 25 g
  • Cherry tomato
  • Sliced ​​zucchini 0.5
  • Pinions 25 g
  • Basil to taste
  • Cheese 25 g
  • Extra virgin olive oil for pesto
  • Onion 0.5
  • Broccoli to taste
  • Italian green pepper cut into rings 0.5

How to make green pesto pizza and vegetables

Difficulty: Easy

  • Total time 25 m
  • Elaboration 15 m
  • Cooking 10 m

We started making the pizza dough. With the indicated ingredients and following the instructions of Esther in this homemade pizza dough recipe , we make it without difficulty and we will have dough for three or four pizzas . We can also use a refrigerated pizza dough purchased in our usual store.

To make the pesto, crush the pine nuts with the pecorino cheese and the basil leaves in the mortar, adding a trickle of olive oil until you reach an ideal point . We can also make a pesto of arugula or other green leaves or use nuts instead of pine nuts.

We spread the dough and cover it with the pesto, without putting too much since its flavor is very powerful . On the pesto, place the pieces of broccoli, the onion cut in julienne and the cherry tomatoes opened in the middle. We also place the green pepper rings and the slices or slices of zucchini.

Fill the holes with pieces of mozzarella cut with your hands and bake at 235 º in the preheated oven until the base is crisp and the vegetables begin to toast . We can add a thread of olive oil on top or sprinkle with oregano if we like it.

With what to accompany the green pizza with pesto and vegetables

To accompany our green pesto and vegetable pizza , we can serve a typical Italian rosé wine such as lambrusco or chianti if we prefer red wine. With this pizza and a delicious dessert like the mango strudel and raspberries that we prepare in less than the time it takes the pizza to bake, we have a dinner of ten.

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