‘Eat Your Greens’ Pesto Pizza
Think pesto pizza is overrated? Maybe this will change your mind …
Pesto pizza is not something I used to be a big fan of. I'm not exactly sure why that was, but I think I was a little close-minded when it came to pizza toppings in the past. Thankfully, it only took one slice from a small pizza place in Galway to change my mind. Pizza Napoli was the best spot to grab a midnight soakage snack after a few pints, one I frequented more often than I'd care to admit. Their fresh tomato and pesto slice honestly changed my entire perception of how good pesto pizza can be.
Since I'm nowhere near Pizza Napoli anymore, I've had to start upping my pizza game. I started experimenting with pesto bases and toppings until I found the perfect combination. And this recipe is it. Delicious green veggies, with two types of cheese and a glorious pesto base. It's exactly what I want and need from a vegetarian pesto pizza.
But before we get into the recipe, let me give ya my best tips:
Don't skimp on the cheese! Using two types of cheese for this pizza is what takes it to the next level. The mozzerella gives you that stretchy goodness, and the parmesan will give you that beautiful salty taste.
You've gotta use good quality basil pesto - one that you could easily eat a spoon of. Don't overload the pizza with the pesto though - you don't want the base to end up soggy.
If you love a crispy crust, brush the edges of your prepared pizza with olive oil. This will give your pizza a gorgeous golden crust, which will be crispy on the outside, and fluffy on the inside.
Maximise your oven settings! Allow the oven to preheat for at least 40 minutes at 250°C / 480°F, then bake your pizza for about 6-8 minutes, until the crust has turned golden. Then switch on the grill and cook for about 3 minutes, until the cheese is golden and bubbly.
Recipe / serves 1-2
Ingredients
1 portion of pizza dough, homemade or storebought
1/2 tsp olive oil
40g courgette, sliced
60g spinach
2 tsp good quality basil pesto
120g buffalo mozzerella (about half of one ball)
10g parmesan
Salt and freshly ground black pepper
Method
Preheat the oven to 250°C / 480°F and let it preheat for at least 40 minutes.
Prepare your ingredients: slice the courgette into thin rounds, wash the spinach. Tear the mozzerella into pieces, and chop the parmesan into small thin cubes.
Preheat a pan over medium heat, and add a little olive oil. Once the oil is hot, place the courgette rounds and leave to cook, about 3-4 minutes on each side. Set aside.
Clean off the plan and add the spinach - it's okay if it's still a little wet. Allow the spinach to wilt, stirring when needed. Once it's fully wilted, take off the heat and set aside.
Next, shape your pizza dough into a circle, working slowly and gently to conserve the air in the dough.
Add the pizza base to a pizza peel, tray or whatever vessel you are using it to cook it in.
Spread a thin layer of basil pesto over the base of the pizza - avoid adding to much so your base doesn't get too soggy.
Arrange the courgette across the base, then add the spinach. Add the torn pieces of mozzerella and small cubes of parmesan on top. Top with a sprinkle of salt and pepper.
Transfer the pizza to the oven, and bake for about 6-8 minutes, until the crust of your pizza has turned golden. Then switch on your grill and cook for about 3 minutes, until the cheese is golden and bubbly.
Carefully remove the pizza from the oven. Top with a little extra sprinkling of parmesan, and serve. Enjoy!
Notes
Storage
Any leftover pizza should be kept covered in the fridge for up to 3 days. Can be served either hot or cold.