Pesto Pizza

This post may contain affiliate sales links. Please read my disclosure policy.

This delicious Pesto Pizza is topped with pesto, loaded with veggies, and is all on a whole wheat crust! You’ll love these flavors together!

Pesto pizza on parchment paper

Pesto Pizza | Vegetarians Rejoice!

Made with three types of cheese, a whole wheat crust, and a ton of different veggies, this Pesto Pizza is a winner for any weeknight. It’s a vegetarian recipe but that doesn’t mean it’s not filling. The best part about all of it? You can customize it with all of our favorite toppings!

Main Ingredients Needed

Scour your fridge for any veggies you need to use up, or scour the produce section at the store the next time you go grocery shopping. Either way, here’s what you’ll need to make Pesto Pizza:

  • Pizza Dough – I used my own pizza dough recipe and mixed it with half bread flour, half white whole wheat. Feel free to use the store-bought stuff.
  • Pesto – I totally bought a huge jar of pesto at Costco over the weekend and plan to use it all up! Or you could make my homemade pesto!
  • Spinach, Zucchini, Olives, Artichoke + Green Peppers – all the veggies that go onto the pizza and into the oven! Lot’s of green goodies here.
  • Mozzarella, Cheddar Cheese + Parmigiano Reggiano  – cheese overload! How could you go wrong with this blend? So yummy!
  • Tomatoes + Green Onions – these are the cold veggies that top the pizza after it’s done baking. I love the hot and cold combination.

Variations

Feel free to use whatever veggies you like on your pesto pizza. Here are a couple of ideas:

  • broccoli
  • bell peppers
  • red onions
  • mushrooms
  • asparagus
  • yellow squash
  • kale
  • brussel sprouts

Need Some Protein?

And if you absolutely need some meat with your pizza I’d say go with chicken for this recipe. It’s subtle enough that you still get all of the great flavors of the veggies.

unbaked Veggie Pesto Pizza

How to Make Pesto Pizza

For full details on how to make pesto pizza, see the recipe card down below!

Step 1: Pizza Dough and Pesto

Start out with some pizza dough. Once the pizza dough is ready to go, grab some pesto. Spread some over your pizza to cover the dough in a thin layer.

Step 2: Toppings

Add on some spinach and fresh mozzarella and a bunch of other veggies! I added zucchini, olives, artichoke hearts, and green peppers.

Grate over top some cheddar and parmesan to finish it off.

Take a step back and contemplate how amazing this is going to taste in approximately 7 minutes.

Step 3: Bake and Serve!

Cook the pizza in a screaming hot oven and then top with green onions and tomatoes. Slice and serve!

Hot cheese + pesto + veggies + cold tomatoes = happy tummies. Enjoy, folks! 🙂

Veggie Pesto Pizza

More Pesto Recipes to Try!

Be sure to check out all my other pesto recipes while you’re at it!

Consider making this Pesto Pizza this week! It’s a good one!

The printable recipe card is down below, enjoy 🙂

Pesto Pizza

This delicious Pesto Pizza is topped with pesto, loaded with veggies, and is all on a whole wheat crust! You'll love these flavors together!
servings 3 servings
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins

Ingredients

  • 1/2 recipe Fail Proof Pizza Dough
  • 1/3 cup prepared pesto
  • 1 cup baby spinach loosely packed
  • 6 oz sliced fresh mozzarella
  • 1/3 zucchini sliced very thin
  • 1/4 cup sliced green olives
  • 1/3 cup chopped marinated artichoke hearts
  • 1/2 large green bell pepper sliced
  • 1/2 cup grated cheddar cheese
  • 1/2 cup grated parmigianno reggiano cheese
  • 1 tomato sliced
  • 1 green onion chopped

Instructions

  • Preheat oven to 500 degrees. Line pizza pan with parchment {if desired} or lightly spray with non-stick cooking spray.
  • Spread pizza dough out to be 12-14 inches in diameter. Spread pesto over dough.
    Pesto on pizza dough
  • Top with spinach, fresh mozzarella…
    Basil and mozzarella a top of pizza
  • zucchini, olives, artichokes, green pepper…
    Sliced bell peppers and zucchini on top of unbaked pizza
  • cheddar, and parmesan cheeses.
    grating cheese over pizza
  • Bake 7-10 minutes or until edges are brown and cheese is bubbly. Remove from oven and cool 5 minutes. Top with tomato slices and green onion. Slice and serve.
    Veggie Pesto Pizza

Nutrition

Calories: 639kcal | Carbohydrates: 41g | Protein: 31g | Fat: 39g | Saturated Fat: 17g | Cholesterol: 78mg | Sodium: 1741mg | Potassium: 335mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2988IU | Vitamin C: 40mg | Calcium: 692mg | Iron: 3mg
Course: Dinner
Cuisine: Italian
Keyword: pesto pizza
“logos”
pumpkin muffins