Vibrant Green Goddess Garden Pizza
This Vibrant Green Goddess Garden Pizza is a delightful twist on traditional pizza, bursting with fresh flavors and nutrient-packed ingredients. Topped with a creamy green goddess pesto made from a medley of herbs and greens, this pizza features a crunchy, golden crust adorned with melty mozzarella, colorful zucchini ribbons, and a fresh avocado finish. Perfect for a gathering with friends or a cozy family dinner, this pizza is both satisfying and healthy, making it a stellar option for plant-lovers and pizza enthusiasts alike. Serve hot and watch your guests rave about the freshness of this dish!
N/A
Servings
263
Calories
18
Ingredients
Ingredients
garlic clove
1 (minced)
shallot
1 tablespoon (chopped)
lemon juice
1 teaspoon (freshly squeezed)
parsley
1 handful (chopped)
baby kale
1 handful (raw)
basil
1 handful (chopped)
chives
1 tablespoon (chopped)
olive oil
1/4 cup (divided)
salt
to taste (none)
black pepper
to taste (none)
baby kale
2 cups (raw)
pizza dough
1/2 lb (prepared)
mozzarella cheese
8 ounces (sliced into rounds)
parmesan cheese
1/4 cup (grated)
zucchini
1 (shaved into long, thin ribbons)
basil
1 handful (fresh leaves for garnish)
chives
1 tablespoon (chopped for garnish)
avocado
1 (sliced)
Instructions
1
In a food processor, pulse together the garlic and shallot until finely chopped.
2
While the processor is running, slowly drizzle in the lemon juice followed by the parsley, baby kale, basil, and chives, processing until finely blended.
3
With the processor still running, very gradually drizzle in the olive oil until the mixture reaches a pesto-like consistency. Season with salt and pepper to taste.
4
Preheat your oven to 450°F (230°C) and grease a baking sheet lightly with olive oil.
5
In a large bowl, gently massage 2 cups of baby kale with a drizzle of olive oil, salt, and pepper until well-coated, and set aside.
6
On a lightly floured surface, roll out the pizza dough into a 12-inch circle. Transfer it carefully to the prepared baking sheet.
7
Spread a generous layer of the green goddess pesto over the pizza dough, ensuring to cover the entire surface.
8
Arrange the mozzarella cheese rounds evenly over the pesto, followed by the shaved zucchini ribbons.
9
Top with the massaged kale and sprinkle half of the grated parmesan cheese over the top.
10
Drizzle the assembled pizza lightly with olive oil, and season with a pinch of salt and pepper.
11
Bake in the preheated oven for 10-13 minutes, or until the crust is golden brown and the cheese is bubbly and melted.
12
Once baked, remove from the oven and garnish with fresh basil, chives, slices of avocado, and the remaining parmesan cheese before serving.
Nutrition Information
14g
Fat
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Vibrant Green Goddess Garden Pizza?
It is a nutrient-packed twist on traditional pizza featuring a green goddess pesto, fresh zucchini ribbons, massaged kale, and avocado.
What are the main ingredients in the green goddess pesto?
The pesto consists of garlic, shallot, lemon juice, parsley, baby kale, basil, chives, and olive oil.
Is this recipe vegetarian-friendly?
Yes, this pizza is entirely vegetarian as it uses fresh vegetables, herbs, and cheese.
How many calories are in this pizza?
This recipe contains approximately 263 calories per serving.
What temperature should the oven be set to?
The oven should be preheated to 450°F (230°C).
How long does it take to bake the pizza?
The pizza typically takes 10 to 13 minutes to bake until the crust is golden brown.
How do I prepare the zucchini for this pizza?
The zucchini should be shaved into long, thin ribbons.
Why do I need to massage the kale?
Massaging the kale with olive oil, salt, and pepper helps soften the leaves and improves the texture and flavor.
What type of cheese is used?
The recipe uses mozzarella cheese rounds and grated parmesan cheese.
When should I add the avocado?
The avocado should be added as a fresh garnish after the pizza has been baked.
What size should I roll the pizza dough?
The dough should be rolled out into a 12-inch circle.
How much protein is in this dish?
There are 10g of protein per serving.
What herbs are used as garnishes?
Fresh basil and chives are used to garnish the pizza before serving.
How much olive oil is required for the entire recipe?
The recipe calls for 1/4 cup of olive oil, which is divided between the pesto, the kale massage, and drizzling.
Can I use a food processor for this recipe?
Yes, a food processor is used to pulse the garlic, shallot, herbs, and greens to create the pesto.
How many ingredients are in this recipe?
There are 18 ingredients in total for this Vibrant Green Goddess Garden Pizza.
What is the first step in making the pesto?
The first step is to pulse together the garlic and shallot in a food processor until finely chopped.
How much fat is in a serving?
There are 14g of fat per serving.
Should the baking sheet be greased?
Yes, you should lightly grease the baking sheet with olive oil before placing the dough on it.
How do I know when the pizza is finished cooking?
The pizza is done when the crust is golden brown and the cheese is bubbly and melted.
What type of kale is best for this recipe?
The recipe specifically calls for baby kale for both the pesto and the topping.
Is the mozzarella shredded?
No, the recipe calls for mozzarella cheese sliced into rounds.
How do I incorporate the olive oil into the pesto?
With the food processor running, very gradually drizzle in the olive oil until it reaches a pesto-like consistency.
Is there any sugar in this recipe?
No, the nutritional information indicates that there is no sugar content listed for this recipe.
What is the texture of the crust?
The recipe describes the crust as being crunchy and golden.
Does the recipe use fresh lemon juice?
Yes, it calls for 1 teaspoon of freshly squeezed lemon juice.
Can I serve this at a party?
Yes, it is specifically noted as a stellar option for gatherings and as party food.
How much parmesan cheese is used?
1/4 cup of grated parmesan is used, with half sprinkled before baking and half used as a garnish.
What order do I layer the toppings before baking?
First spread the pesto, then mozzarella, then zucchini ribbons, then massaged kale, and finally parmesan cheese.
Are there any specific spices used?
The recipe uses simple seasoning with salt and black pepper to taste.