garden greens and goat cheese pizza
The perfect blend of comfort food and health food. Plenty of veggies and cheese piled atop a soft, chewy baked pizza crust.
Ingredients
- 1/2 lb pizza dough, homemade or store bought
- 1/2 cup basil pesto, homemade or store bought
- 2 tbsp fresh mint, chopped
- 1 tsp red pepper flakes
- 1 medium zucchini, sliced into ribbons
- 1 cup broccoli, finely chopped
- 2 cups kale, chopped or torn
- 1 cup shredded part-skim mozzarella cheese
- 6 oz goat cheese
Instructions
- Preheat oven to 450 degrees with your sheetpan, skillet, or pizza stone inside.
- Roll, stretch, or press out the dough into desired size and shape. Set on your baking surface, brush with olive oil, and parbake for 5 minutes.
- Spread basil pesto atop and sprinkle on the goat cheese. Arrange zucchini, broccoli, and kale over the goat cheese and drizzle with 2 tablespoons of olive oil. Add the mozzarella. Dust on the mint and red pepper flakes and a final light drizzle of olive oil.
- Transfer the pizza to the oven and bake for 12-15 minutes until the cheese melts and bubbles and the veggies start to crisp. Slice and eat warm.
Notes
*Dough: Prep time does not include if you made your own dough. If doing so (recommended), add an additional 60-75 minutes.
*To store: Pizza keeps in the fridge, covered, for up to 5 days.
*Zucchini: If you have a mandolin, use this to slice thin zucchini ribbons. Otherwise, thinly slice into ribbons or rounds (1/8 inch) with a very sharp knife.