Go Back
+ servings
green pizza
Print Recipe
5 from 4 votes

Green pizza

This unusual green pizza combines cheese, pesto and vegetables for a tasty, fresh slice.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Lunch, Main Course
Cuisine: Fusion, Italian
Servings: 2 or more
Calories: 771kcal
Author: Caroline's Cooking


For the pizza base

  • 1 cup white bread flour 135g
  • ½ cup whole wheat flour 70g
  • ½ cup all purpose flour 70g plain flour
  • ¾ teaspoon fast-acting dried yeast
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 tablespoon olive oil
  • 1 ½ tablespoon plain yogurt eg Greek-style
  • ¾ cups water 180ml, warm

For the topping

  • 4 teaspoon pesto
  • ½ cup ricotta 120ml/8tablespoon
  • 7 oz zucchini 200g courgette
  • 8 stems asparagus approx
  • ½ oz parmesan 15g, finely grated
  • 2 handfuls arugula rocket
  • ¼ oz parmesan 8g, shaved
  • 2 teaspoon truffle oil approx (OK to omit if you don't have but it does finish it nicely)


Ahead of time

  • To make the pizza dough, put the flours, yeast, salt and sugar in a large bowl and mix together. Make a slight well in the middle and add the oil, yogurt and water and carefully mix together into a dough. It will be slightly wet and sticky. Tip the dough out onto a floured surface and knead for about 5 minutes, stretching the dough away from you with the back of your hand, folding the stretched part over on top of the rest of the dough, turning 90 degrees then repeating. Add a little more flour as you go, if needed. After around 5min it should stop feeling sticky. Clean out the mixing bowl, lightly oil it then form the dough into a ball and put it in the bowl. Cover with cling film/plastic wrap and leave it to rest somewhere warm for about an hour, possibly more, until it doubles in size.

As ready to cook

  • When ready to make the pizzas, preheat oven to 425F/220C. Put baking sheets in the oven to allow them to pre-heat.
  • Knock back the pizza dough (prod with your fingers after turning it out of the bowl) and divide into 2 (alternatively, you can make one large pizza or more smaller). Keep the piece(s) you are not working with to one side, covered, while you work on the one pizza.
  • Roll out the pizza dough into a circle or rectangle, as you prefer, and as suits your baking sheet/tray. Roll it about as thin as you can and transfer to a piece of parchment paper. Repeat with the remaining dough.
  • Mix together the ricotta and pesto and spread across the pizza bases. 
  • Thinly slice or shave the zucchini, shave the asparagus and spread both over the base. Top with the grated parmesan and bake for approximately 15 minutes until the base is crisp and the vegetables looked gently cooked but not overly brown. 
  • Top with the arugula, shaved parmesan and a drizzle of truffle oil then serve. 


Note, you can swap out a ready made base if you like. You can also add to the vegetable toppings eg with broccoli, peas.


Calories: 771kcal | Carbohydrates: 100g | Protein: 28g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 925mg | Potassium: 625mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1260IU | Vitamin C: 20.8mg | Calcium: 355mg | Iron: 4mg