Ingredients
Scale
- 1 pound pizza dough
- 1/2 cup pesto
- 1 cup mozzarella cheese
- 1 cup finely chopped broccoli
- 1 small zucchini, sliced into thin coins
- 1 cup frozen spinach, thawed and squeezed dry
Instructions
- Preheat the oven to 450°F.
- Divide the pizza dough into 4 equal pieces. Roll or gently stretch each piece into a pizza disk.
- Spread each pizza with 2 tablespoons of pesto.
- Sprinkle each with 1/4 cup mozzarella cheese.
- Top with broccoli, zucchini, and spinach.
- Bake on a pizza stone or baking sheet for about 15 minutes, or until the crust is golden brown and the cheese is melted.
- Let cool slightly, slice, and serve.
Notes
- Using a pizza stone: Dust the preparation surface with cornmeal to help the pizza transfer easily to the stone.
- Using a baking sheet: Assemble the pizza directly on the baking sheet to make transferring easier and avoid a mess.
- Keep the spinach dry: Squeeze out as much water as possible after thawing to prevent soggy pizza.
- Get creative: Try different green vegetables or let everyone choose their own combination of toppings.
