Pesto Veggie Pizza 🌿🍅 Bright, Herby, and Layered With Colorful Roasted Veggies and Melty Cheese

The Pesto Veggie Pizza is everything a green pizza should be — a crisp, golden crust topped with garlicky basil pesto, melty cheese, and a vibrant mix of roasted or sautéed vegetables.

It’s earthy and fresh, indulgent without being heavy, and perfect for everything from summer dinners to meatless Mondays.

Ingredients (Makes one 12–14″ pizza)

Dough

Use your standard pizza dough — a thin or medium crust works best for holding fresh toppings without sogginess.

👉 Best-Ever Homemade Pizza Dough Recipe

Pesto Base

• ¼ cup basil pesto (store-bought or homemade)
• Optional: mix with 1 tbsp olive oil or ricotta for a creamier base

Veggie Toppings (Roasted or lightly sautéed)

Choose 3–4 of the following:

• Cherry tomatoes (halved)
• Zucchini or yellow squash (thinly sliced)
• Bell peppers (thinly sliced or roasted strips)
• Red onion (thin wedges or caramelized)
• Mushrooms (sautéed until browned)
• Artichoke hearts (chopped)
• Baby spinach (lightly wilted or raw)

Cheese

• 4 oz shredded mozzarella or fontina
• 2 tbsp grated parmesan
• Optional: crumbled goat cheese or dollops of ricotta

Finishers

• Fresh basil leaves
• Chili flakes or lemon zest
• Olive oil drizzle or balsamic glaze (optional)

Instructions

Step 1: Preheat the Oven

1. Preheat to 500°F+ (260°C) with a pizza stone or steel.
2. Heat for 45 minutes to ensure a crisp base.

Step 2: Prepare the Vegetables

1. Sauté or roast any water-heavy veggies (like mushrooms, spinach, or squash) to prevent sogginess.
2. Lightly season with olive oil, salt, and pepper.

Step 3: Assemble

1. Stretch dough into a 12–14″ round.
2. Spread pesto evenly over the base — not too thick.
3. Add shredded mozzarella and parmesan.
4. Layer on veggies, distributing for visual and texture balance.
5. Optional: add goat cheese crumbles or ricotta dollops.

Step 4: Bake

1. Bake for 6–9 minutes until the crust is golden and cheese is bubbling.
2. Broil briefly for extra color on top, if desired.

Step 5: Finish and Serve

1. Top with fresh basil, chili flakes, or lemon zest.
2. Drizzle with olive oil or balsamic glaze if using.
3. Slice and serve — this pie is best enjoyed fresh and hot.

Flavor Variations

• Pesto Bianca – Use pesto + ricotta as base, skip tomato entirely
• Spicy Green Pizza – Add chili oil to pesto and top with hot peppers
• Pesto & Potato – Add thin-sliced roasted potatoes and caramelized onion
• Brunch Version – Crack an egg on top before baking, finish with arugula

Drink Pairings

• Beer – Pilsner, saison, or pale ale
• Wine – Sauvignon Blanc, Vermentino, or Grüner Veltliner
• Non-Alcoholic – Cucumber-lime soda or basil lemonade

Final Thoughts

The Pesto Veggie Pizza is colorful, aromatic, and packed with herby brightness. It’s built on balance — soft cheese, crisp crust, bold pesto, and just enough veggie texture to keep every bite interesting.

Spread the green. Layer the color. Bake it bright. 🌿🍅🔥🍕

🍕 Explore Our Homemade Pizza Recipes

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