Pesto Green Pizza with Spring Veggies

Whether you’re looking to make a quick and easy meal or celebrating with friends, these springtime veggie pizzas are sure to please. With the addition of pesto sauce, they taste great too!

Pesto Green Pizza with Spring Veggies is a recipe that uses pesto as the base for the sauce. The pesto is made from basil, pine nuts, garlic, Parmesan cheese and olive oil. It also includes spring vegetables such as green peas and carrots.

Guys. I’m not going to lie to you. I’m here in Mexico, watching the surf smash in while baking like a lobster in the sun (just kidding, Mom and Dad, I have SPF 50 on). Regardless. I’ve got a fantastic dish for you today: Spring Green Pizza.

Pizza and cooking with my family are two things that come to me when I think about pizza. Making individual pizzas, rolling the dough, and tasting everyone’s to determine who created the greatest one. While I like ordering pizza from a pizzeria, pizza ultimately symbolizes family to me. It refers to quality time spent together, a shared experience rooted on creativity and joy.

This Spring Green Goddess Pizza is created using DeLallo’s Pizza Dough Kit, which is my absolute favorite dough. I honestly believe I am the biggest lover of this dough, since I tell DeLallo how fascinated I am with it every time we chat about it. It makes making homemade pizza accessible, fast, and simple. The dough kit includes two packets, which you combine with warm water and knead for a few minutes. Then let it aside for an hour, and you’ve got yourself a great handmade pizza dough.

It’s impossible to make a mistake. And the taste is fantastic. The crunch is excellent, with a golden top and a chewy inside. It’s the ideal foundation for a fresh green pesto pizza of your dreams.


What’s on this fresh green pizza this time of year?

This green goddess pizza tastes like a cross between a spring pizza and a pesto pizza. The following are the crucial components for this spring green pizza (apart from the killer crust): 

Simply Pesto Sauce by DeLallo – I like this pesto sauce. Using store-bought pesto for this spring green pizza cuts down on prep time and allows you to spend more time with your family as the pizza dough rises. 

Freshly grated mozarella – Fresh mozz is essential for the greatest taste. It’s simple to grate on your own (or just roughly tear it with your hands, whatever is easiest). Fresh mozzarella is considerably creamier and flavorful than shredded mozzarella from a package. 

Spring vegetables – I used a variety of spring vegetables to make this green pesto pizza. Zucchini, watercress, and sugar snap peas offer a burst of flavor to this pizza and balance out the pesto sauce without overpowering it. 

Green goddess dressing – You just need a little amount of green goddess dressing to gently cover the spring vegetables and provide flavor. Make your own green goddess dressing or buy one from the supermarket. 



Instructions on how to make this spring green pizza

Don’t pile on the toppings – I love a stuffed pizza, but don’t go crazy with the toppings on this green pizza. When you take a mouthful, you want to get a flavor of everything — the crust, the pesto sauce, the mozzarella, the green goddess veggies — not just the toppings. 

Allow for a 1-inch border around the crust while spreading the pesto over the pizza dough and brushing it with a little olive oil. After all, the crust is one of the greatest elements of this pizza! 

Thinly slice the zucchini — Because zucchini has a high water content, it should be cut very thinly when used as a pizza topping. If you slice the zucchini too thickly, it won’t cook all the way through in the oven and will leave the crust soggy in areas. 

Set the oven temperature as high as it will go — You’ll want to bake your spring green pizza at a high temperature for the most genuine handmade pizza. My oven can reach 525 degrees Fahrenheit, so that’s what I used to make my pizzas. 



How do you keep spring green pizza fresh?

It’s essential to eat this pesto pizza straight soon since it’s covered with healthy greens mixed in green goddess dressing. If you have any leftovers, keep them in the fridge for no more than two days and consume the pizza cool (reheating it will make the spring veggies wilt). If you want to freeze leftover green pizza, remove the fresh vegetables off the top first. 


Loves, have fun. Have a wonderful Thursday!


Pesto, zucchini, spring peas, watercress, mozzarella, and a green goddess dressing on a handmade Spring Green Pizza.

  • Sarah wrote this article.
  • 15-minute prep time
  • Time to prepare: 10 minutes
  • Time spent: 25 minutes
  • 1 batch produces 2 10-inch pizzas
  • Pizza is a category of food.
  • Baked method
  • italian cuisine
  • Sarah wrote this article.
  • 15-minute prep time
  • Time to prepare: 10 minutes
  • Time spent: 25 minutes
  • 1 batch produces 2 10-inch pizzas
  • Pizza is a category of food.
  • Baked method
  • italian cuisine



  • Sarah wrote this article.
  • 15-minute prep time
  • Time to prepare: 10 minutes
  • Time spent: 25 minutes
  • 1 batch produces 2 10-inch pizzas
  • Pizza is a category of food.
  • Baked method
  • italian cuisine


  • 1 box DeLallo Pizza Dough Kit, prepared as directed on the package
  • 1 jar Simply Pesto Sauce by DeLallo
  • 8 ounces grated fresh mozzarella
  • 2 zucchinis, peeled and cut into strips
  • 4 cups watercress (or a similar spicy green)
  • 1 cup sugar snap peas (halved)
  • 1/4 cup Green Goddess dressing (from the store)


  1. Preheat the oven to the highest setting possible. This was 525°F for me. Set aside 2 cookie sheets lined with parchment paper.
  2. Make two 10-inch pizzas using the prepared dough. Place the pizza dough on the parchment paper that has been prepared.
  3. To produce a crispy crust, brush a little olive oil along the edge of the dough. Spread pesto all over the dough, reserving 1 inch for the crust. Add mozzarella and zucchini on the top.
  4. Bake for 8-10 minutes, or until the crust is golden brown and the mozzarella has melted.
  5. Make the salad topping while the pizza is cooking. Toss the greens and peas in the dressing, gently kneading them in to somewhat break down the greens.
  6. After the pizza has finished cooking, cover it with the salad and serve!

spring, green, green goddess, simple, spring pea, fresh, fast meal, date night dinner Keywords: spring, green, green goddess, easy, spring pea, fresh, quick dinner, date night dinner

More pizza recipes are available at: 

Pizza with Caramelized Onions, Mushrooms, and Spinach

Pan Pizza with Heirloom Tomato Pesto

Pizza with Squash Blossoms

How to Throw the Best Pizza Party Ever

DeLallo is the sponsor of this article. All content and thoughts are all mine. Thank you for your continued support of the companies that make Broma possible!

The “thin crust spinach pizza recipe” is a great option for the spring time. The pesto green pizza with spring veggies is light and refreshing.

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