This is the green pizza with pesto and vegetables, a tasty recipe that you will love to try.
Although we have covered it with vegetables and garden products, it is not a vegetarian recipe since we have used buffalo mozzarella, the best cheese for pizzas, with its characteristic melting and creamy texture and because we have made the homemade pesto sauce with cheese Pecorino, pine nuts, and basil.
How to make green pesto and vegetable pizza
We start making the pizza dough. With the indicated ingredients and following Esther’s instructions in this homemade pizza dough recipe, we prepare it without difficulty and we will have the dough for three or four pizzas. We can also use a refrigerated pizza dough purchased at our usual store.
To make the pesto, we crush the pine nuts with the pecorino cheese and the basil leaves in the mortar, adding a trickle of olive oil until we get an ideal point. We can also make an arugula pesto or other green leaves or use nuts instead of pine nuts.
We spread the dough and cover it with pesto, without putting too much since its flavor is very potent. On the pesto, we place the broccoli pieces, the onion cut in julienne and the cherry tomatoes open in half. We also place the green pepper rings and the slices or slices of zucchini.
Fill the holes with chopped mozzarella pieces with your hands and bake at 235º in the preheated oven until the base is crispy and the vegetables begin to toast. We can add a thread of olive oil on top or sprinkle with oregano if we like.
With what to accompany the green pizza of pesto and vegetables
To accompany our green pizza with pesto and vegetables, we can serve a typical Italian rosé wine such as Lambrusco or chianti if we prefer red wine. With this pizza and a delicious dessert like the mango and raspberry strudel that we prepare in less than it takes the pizza to bake, we have dinner often.