Pizza Pesto Verde takes the classic green pesto pizza to a new level. Using a nutty walnut-basil pesto, roasted zucchini, and creamy ricotta, it’s a fresh, hearty pizza perfect for any meal.
Ingredients:
- 1 (12-inch) cauliflower crust (or regular pizza crust if preferred)
- 1 cup shredded fontina cheese
- 1/2 cup ricotta cheese
- 1/2 cup walnut-basil pesto (blend walnuts, basil, olive oil, and a pinch of salt)
- 1/2 cup roasted zucchini, sliced thin
- 1/3 cup caramelized onions
- 1/4 cup toasted pine nuts
- Fresh arugula, a handful, for topping
Directions:
- Preheat oven to 400°F.
- Spread the walnut-basil pesto over the pizza crust.
- Layer zucchini slices and caramelized onions on top of the pesto.
- Sprinkle shredded fontina and dollops of ricotta evenly over the vegetables.
- Bake for 12–15 minutes, until cheese is melted and edges of crust are golden.
- Remove from oven and sprinkle toasted pine nuts and fresh arugula before serving.
Optional variations:
Swap zucchini for roasted bell peppers for a sweeter flavor.
Add grilled chicken or turkey slices for a protein boost.
