A delicious springtime pizza packed with green vegetables that taste sweet & salty and delicious! A perfect more indulgent addition to a pizza night that everyone will want a slice of.
- 1 quantity good-quality pizza dough (ideally homemade and wholegrain - see notes for my easy one*)
- 4 tablespoons good-quality pesto (ideally homemade to avoid vegetable oils and get the best flavour - see notes for my 30-second parsley pesto or easy basil one**)
- 1 (125g) ball fresh mozzarella, roughly torn
- a few handfuls of frozen peas
- a handful of pitted green olives
- 1/2 small courgette, thinly sliced (or use 1/2 bunch asparagus tips)
- a generous handful of fresh spinach leaves
- a drizzle of extra virgin olive oil
- a few fresh basil leaves, to serve
- a few slices of Parma ham (prosciutto), to serve (leave out for vegetarian pizza - try subbing with mascarpone if you want more indulgence)
- a bag of rocket leaves, to serve
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Preheat the oven to as high as it will go (usually around 240C/475F/gas 9). Roll out your pizza dough large and very thin and lay on a pizza tray or baking tray lined with baking paper. Spread with the pesto, leaving a small gap all the way around the edge. Layer the pizza with the toppings (except the basil, ham and rocket), spreading out evenly, then drizzle with some extra virgin olive oil and place in the preheated oven for 8-10 minutes, or until the crust is hard and catching slightly, and the toppings are bubbling and golden in places. Allow to cool slightly for a minute, then add the basil leaves and ham and serve with the rocket.
*find my easy pizza base recipe here
**find my basic parsley pesto recipe here and my simple basil one here
Take this recipe a step further by adding some blue cheese or mascarpone in dollops across the pizza, and drizzle the rocket with extra virgin olive oil, balsamic vinegar and Parmesan shavings. Elegant and even more delicious!