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Vegan Pesto Pizza Verde

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I feel like spring was very well timed this year.

Vegan Pesto Pizza Verde | Whisk and Shout

From the day I landed in DC for spring break, the temperatures rocketed from freezing to mid-70s. The only problem? I’ve gotten comfortably used to the warmth.


I’ve been eyeing the Middletown weather on my phone for the past week, hoping that it stays just as warm in Connecticut as it has over here.

Vegan Pesto Pizza Verde | Whisk and Shout

The funny thing about spring temperature changes, for me, is how fast I acclimate. The moment it’s warm again, I have absolutely no tolerance for the cold.

Once I’ve experienced 60º weather, I just can’t do that below freezing + winds situation. So hopefully we won’t have a second winter in April, as was the case the past couple of years. (I just can’t do it).

Vegan Pesto Pizza Verde | Whisk and Shout

My other favorite part about spring (besides the warmth) is all the food. Green veggies are my favorite veggies, and so spring is basically a food renaissance for me.

Vegan Pesto Pizza Verde | Whisk and Shout

Since St. Patty’s is this week and we’re celebrating spring, I thought I’d pack allll my favorite green things into one delicious meal.

This vegan pesto pizza verde starts with a base of homemade basil spinach pesto, topped with broccolini, jalapeno, spinach, shallot, and more basil! Feel free to add your own favorite greens as well- I’m imagining asparagus, zucchini, and kale right now.

Vegan Pesto Pizza Verde | Whisk and Shout

This pizza was loosely based off of my usual order at &pizza in DC- I’ve been really into making copycat recipes recently. The best part about this pizza is that there’s really only one rule- find all the green things and put ’em on here. Enjoy!

5.0 from 1 reviews
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Vegan Pesto Pizza Verde
Author: 
Recipe type: Lunch, Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
This vegan pesto pizza verde celebrates spring- it begins with a basil spinach pesto base that is topped with spinach, jalapeno, broccoli, and basil and plenty of vegan mozzarella!
Ingredients
Basil Spinach Pesto
  • 1 cup basil
  • 2 cups spinach
  • 2 cloves garlic
  • ¼ cup olive oil
  • 1 tsp lemon juice
  • salt to taste
Pizza and Toppings
  • 1 pizza crust (I used Trader Joe's refrigerated dough)
  • ½ cup spinach
  • 1 jalapeno, sliced
  • 1 shallot, sliced
  • ½ cup chopped broccoli florets
  • ¼ cup daiya mozzarella style shreds
  • ½ cup basil leaves
Instructions
  1. Preheat your oven to 425 F and line a large baking sheet with parchment paper.
  2. Take dough out of fridge and let rest at room temp for 20 minutes, while you prepare your toppings.
  3. Make pesto my combining ingredients in a food processor, adding salt to taste. Set aside and prep other toppings.
  4. On a well floured surface, roll out pizza dough into desired shape (I went for a long oval). Transfer to lined sheet.
  5. Spread pesto evenly over pizza. Add spinach, and then mozzarella style shreds. Lastly, top with jalapenos, shallots, and broccoli florets.
  6. Bake in oven for 10-12 minutes (I like my crust on the doughy side, so adjust to your preference).
  7. Remove from oven and cool on a wire rack. Top with fresh basil and serve.

 

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Comments

  3. Monica says

    Love this green theme! Looks delicious! And I feel you on the warmer temps and the rise of green food – I am seeing asparagus and strawberries, and just craving new foods. Love it!

    Reply

  4. David @ Spiced says

    I love where you went with this pizza, Medha! I agree that the little taste of Spring was nice…but then I saw something about 5-8″ of snow over the weekend here in upstate New York. Uhhh….no. Just no. Maybe a nice slice of pizza verde will make me forget the snow that’s coming, though. 🙂

    Reply

  5. Ashley says

    I started making pesto again as soon as the weather started to warm up here! It’s been almost oddly hot for March the last week …

    This pizza sounds fantastic! I love the color!

    Reply

  9. Julia says

    YUUUUUUHS St. Paddy’s Day pizza, here I come! I’m all about spring greens, too, and this slice of pizza heaven is making my mouth water. Well done, m’dear!

    Reply

  10. Mir says

    I got spoiled by our temps in DC last week too, and now I’m resenting the lack of 80-degree heat. I mean, it’s gorgeous out now, but I want summer. NOW.
    This pizza is amazing!!

    Reply

  11. marcie says

    Our temperatures were so warm, then it got cold and rainy again, and now it’s warming up again now! This is one delicious looking pizza that’s perfect for spring!

    Reply

  15. Erin @ Miss Scrambled Egg says

    Medha – It’s been gorgeous in Connecticut. Today it’s supposed to be 65 degrees, but we may get a snow storm next Monday. That’s New England for you. This pesto pizza looks delicious. I love all of the different vegetables used in this dish. How good would this pizza be on the grill?

    Reply

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