Indulge in the vibrant, fresh flavors of this Veggie-Loaded Green Pizza that masterfully blends creamy mozzarella with a zesty pesto base and a medley of garden-fresh vegetables. Perfectly crisp on the edges and adorned with colorful layers of kale, asparagus, and Granny Smith apple, this pizza transforms a simple dinner into a lively celebration of green goodness.
Whether you’re gathering friends for a quick weeknight meal or impressing guests at a weekend get-together, this pizza offers a delightful balance of textures and tastes that will keep everyone coming back for more.
- The pesto sauce adds a rich, aromatic base that complements fresh vegetables beautifully.
- Kale, asparagus, and Granny Smith apple combine for unique crunch and freshness.
- Chopped pistachios add a delightful nutty texture and garnish.
- Quick dough preparation makes it ideal for easy yet impressive meals.
Ingredients
- Organic All-Purpose Flour: Provides a light and tender dough base sourced from quality organic grains for better texture.
- Warm Water: Activates the yeast and helps create a pliable, airy dough.
- Organic Raw Honey: Naturally feeds the yeast, adding subtle sweetness and promoting dough rise.
- Rapid-Rise Yeast: Ensures quick and effective leavening for a soft yet crisp crust.
- Italian Seasoning Blend: A fragrant mix of herbs that infuses the dough with classic Italian flavors.
- Extra Virgin Olive Oil: Adds richness and helps achieve a golden, crispy crust edge.
- Pesto Sauce: A vibrant blend of fresh basil, garlic, pine nuts, and parmesan, serving as the flavorful pizza base.
- Fresh Mozzarella: Creamy and melted beautifully, providing the classic pizza cheese texture.
- Granny Smith Apple: Thinly sliced for a tangy-sweet crunch that brightens every bite.
- Asparagus: Tender yet crisp green stalks add earthiness and nutrition.
- Chopped Kale: Offers a hearty, slightly bitter leafy green contrast that bakes well.
- Chopped Pistachios: Sprinkled on top for added crunch and a subtle nutty flavor.
- Green Goddess Dressing: Creamy herby dressing drizzled as a final garnish activating fresh flavors.
Instructions
- Activate Yeast and Honey Mixture
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Combine warm water, organic raw honey, and rapid-rise yeast in a mixer bowl and let it foam for 5 minutes. This step ensures the yeast is alive and activates fermentation to create a light dough.
- Prepare and Knead the Dough
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Gradually add organic all-purpose flour and Italian seasoning blend to the yeast mixture. Knead for 5 minutes to develop gluten, which provides structure and elasticity to the dough for the perfect crust.
- Shape and Prepare for Baking
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Roll the dough out to an 11-inch circle and place it on an oiled pizza pan. Brushing the crust edges with extra virgin olive oil helps it bake to a golden-brown crispy edge with rich flavor.
- Preheat Oven and Assemble Toppings
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Preheat the oven to 500°F for a hot bake environment that crisps the crust while melting cheese. Spread a generous layer of fresh pesto sauce on the dough, then carefully layer chopped kale, torn fresh mozzarella, asparagus tips, and thin Granny Smith apple slices evenly over the surface.
- Bake the Pizza to Perfection
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Bake for 15-20 minutes until the cheese is bubbly and edges of the crust turn golden brown. Baking at high heat ensures the right texture contrast between crispy crust and melty toppings.
- Rest and Garnish
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Allow the pizza to rest for 2-3 minutes to let the flavors meld and the cheese settle. Finally, garnish with drizzles of green goddess dressing and sprinkle chopped pistachios for added texture and vibrant herbal notes.
- Pat the vegetables dry before assembling to prevent a soggy pizza crust.
- You can prepare the dough a day in advance and refrigerate after the first rise for enhanced flavor.
- Use a pizza stone or preheated pan for an extra crispy crust if available.
Storage Tips
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven to preserve crispiness instead of the microwave.
Serving Suggestions
This pizza pairs wonderfully with a crisp green salad and a chilled glass of white wine. For a light meal, serve alongside a bowl of vegetable soup or roasted seasonal vegetables.
- Use a pizza peel dusted with flour or cornmeal to transfer the pizza easily if using a pizza stone.
- Allow the dough to rest briefly after kneading to relax gluten, making rolling easier.
- Customize veggie toppings seasonally for fresh variations and added nutrients.
FAQs
- Can I make this pizza gluten-free?
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Yes, substitute organic all-purpose flour with a gluten-free flour blend to make it suitable for gluten sensitivities.
- How do I store the pizza dough if preparing ahead?
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After the initial rise, place dough in an airtight container and refrigerate for up to 24 hours before rolling out.
- What can I substitute for green goddess dressing?
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A light drizzle of lemon vinaigrette or basil-infused olive oil also complements the flavors nicely.
- Can I freeze the pizza dough?
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Yes, wrap dough tightly after rising and freeze for up to 1 month. Thaw in the refrigerator overnight before using.
- Is it necessary to preheat the oven to 500°F?
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High heat helps achieve a crisp crust and melted cheese, but if your oven doesn’t reach 500°F, bake at the highest temperature available.
- Can I add other veggies?
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Absolutely! Bell peppers, zucchini, or mushrooms work well; just pat dry to avoid sogginess.
Green Goddess Veggie Pizza
Equipment
- 1 mixer for mixing and kneading dough
- 1 pizza pan oiled for baking the pizza
- 1 oven
Ingredients
- 3 cups organic all-purpose flour
- 1 cup warm water
- 1 tablespoon organic raw honey
- 2 1/4 teaspoons rapid-rise yeast
- 1 teaspoon Italian seasoning blend
- 2 tablespoons extra virgin olive oil
- 1/3 cup pesto sauce
- 6 ounces fresh mozzarella
- 1 Granny Smith apple thinly sliced
- 6 asparagus spears trimmed and sliced
- 1 cup chopped kale
- 2 tablespoons chopped pistachios
- 2 tablespoons Green Goddess dressing
Instructions
- Combine warm water, honey, and yeast in a mixer and let foam for 5 minutes.
- Gradually add flour and Italian seasoning, then knead dough for 5 minutes.
- Roll out dough to 11 inches and place on an oiled pizza pan.
- Preheat oven to 500°F and brush crust edges with olive oil.
- Spread pesto evenly over the crust.
- Layer chopped kale, mozzarella, asparagus, and apple slices on top.
- Bake for 15-20 minutes until cheese is bubbly and crust is golden.
- Let rest for 2-3 minutes before slicing.
- Garnish with Green Goddess dressing and chopped pistachios before serving.
Notes
- Pat vegetables dry to prevent soggy crust.
- Dough can be prepared 24 hours ahead and refrigerated.
- Use gluten-free flour for a gluten-free pizza option.
