Green Goddess Pizza is Fresh and Delicious

Making pizza at home may sound intimidating, but we promise this recipe is worth it! Featuring both fresh and shredded mozzarella cheese, this meal packs tons of flavor even while using store-bought dough. A simple, garlicky sauce instead of classic marinara allows the freshness of the toppings to truly shine through.

Ingredients:

  • 1 lb pizza dough
  • 4-5 garlic cloves
  • 2 tsp red chili flakes
  • 5 tablespoons olive oil
  • Juice of 1/2 lemon
  • 1/2 cup basil
  • 1 cup shredded mozzarella cheese
  • 1 fresh mozzarella ball torn into small pieces
  • 1/4 cup grated parmesan
  • 1 zucchini
  • 1 avocado
  • 1/2 cup canned artichoke hearts
  • Salt and pepper

Instructions:

  1. Preheat the oven to 500F.
  2. Finely chop the garlic and basil. Mix it in a small bowl with the olive oil, lemon, chili flakes, salt, and pepper. Set aside.
  3. Slice the zucchini and artichoke hearts into small pieces.
  4. Stretch the dough onto a sheet pan and flatten it using a rolling pin.
  5. Spread the dough with the garlic mixture, leaving space for the crust.
  6. Add the cheeses, zucchini, and artichoke.
  7. Bake the pizza for about 12 minutes (or until golden brown crust forms).
  8. Remove the pizza from the oven and top with thinly sliced avocado.
View this post on Instagram

Green goddess pizza with pistachio pesto – so much better than a margherita and ready in 45 minutes 🍕 ❤️ For the pizza flatbreads 500g strong white bread flour 1½ tbsp baking powder 1 tsp fine salt 4 tbsp olive oil For the vegan pesto 120g rocket 75g pistachio kernels ½ lemon, juiced 1 large garlic clove, crushed 6 tbsp olive oil 2 medium courgettes, cut into long strips with a vegetable peeler ½ tbsp olive oil Method 1. Mix together the bread flour, baking powder and salt, then gradually pour in the oil and 275ml warm water. Bring together into a ball and lightly knead for 10 minutes. 2. Place the 100g rocket, 50g pistachios, the lemon, garlic and olive oil in a food processor and blend. Season to taste and set aside. 3. Cut the flatbread dough into 4 equal pieces and roll each out to a wide circle about 3-4mm thick. Heat a wide heavy pan over a medium heat and cook each flatbread for 3-4 minutes on each side, until golden brown and slightly puffed up. Keep the raw dough covered while you cook and keep the cooked flatbreads warm by covering them in a tea towel. 4. Meanwhile, heat a griddle pan with ½ tbsp oil over a high heat and add the courgette strips. Cook briefly on each side until there are griddle marks all over and the courgette is just cooked through. 5. Roughly chop the remaining pistachios. Divide the pesto between the flatbreads and spread evenly, then top with the griddled courgettes, reserved rocket and pistachios. #pizza #greengoddesspizza #vegan #vegetarian #pizzanight #pistachio #courgette #instafood

A post shared by Sainsbury's (@sainsburys) on