Garden Greens Goddess Pizza.

Name: Garden Greens Goddess Pizza.
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1/2 pound pizza dough, homemade or store-bought; 1/2 cup basil pesto ((homemade below)); 2 cups chopped or shredded kale; 2 tablespoons extra virgin olive oil; kosher salt; crushed red pepper flakes; 6 ounces creamy goat cheese, crumbled; 1/2 cup shredded fontina cheese; 1 medium zucchini or summer squash, shaved into ribbons; 1/2 cup fresh basil leaves, roughly torn; 2 cups fresh basil; 1/2 cup fresh dill or mint; 1 jalapeño, seeded if desired; 1/4 cup extra virgin olive oil; 3 tablespoons roasted shelled pistachios; 1/4 cup shredded pecorino or parmesan cheese; juice of 1 lemon ((about 2 tablespoons))

Garden Greens Goddess Pizza: Topped with spicy homemade "goddess" style basil pesto, shredded kale, creamy cheese, and garden-fresh zucchini and basil...so delish!

⏱️ 30 min 🔪 Prep: 15 min 🔥 Cook: 15 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Half Baked Harvest

Ingredients

4 servings

1/2 pound pizza dough, homemade or store-bought
1/2 cup basil pesto ((homemade below))
2 cups chopped or shredded kale
2 tablespoons extra virgin olive oil
kosher salt
crushed red pepper flakes
6 ounces creamy goat cheese, crumbled
1/2 cup shredded fontina cheese
1 medium zucchini or summer squash, shaved into ribbons
1/2 cup fresh basil leaves, roughly torn
2 cups fresh basil
1/2 cup fresh dill or mint
1 jalapeño, seeded if desired
1/4 cup extra virgin olive oil
3 tablespoons roasted shelled pistachios
1/4 cup shredded pecorino or parmesan cheese
juice of 1 lemon ((about 2 tablespoons))

Steps

1. Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.2. Make the pesto, if using homemade. In a blender or food processor, combine all ingredients and pulse until smooth. Taste and add salt as needed. Keep stored in the fridge for up to 2 weeks.3. On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet.4. Spread the dough with pesto, top evenly with kale, and drizzle with olive oil. Season lightly with salt and a pinch of crushed red pepper flakes. Top with crumbled goat cheese and fontina cheese. Arrange the zucchini ribbons over the cheese, drizzle lightly with olive oil and season with salt. 5. Transfer to the oven and bake for 10-15 minutes or until the crust is golden and the cheese has melted. Top the pizza with fresh basil and crushed red pepper flakes. ENJOY!