Spring Greens Pesto Pizza

by Rene on Mar 30, 2018

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A fresh mix of flavors and veggies comes together with this Spring Greens Pesto Pizza. A crunchy crust, fresh pesto, sun-dried tomatoes, chickpeas, asparagus, peas and arugula make a light vegan pizza!

This edition of Pizza Friday is one of my new faves! Spring Greens Pesto Pizza. We’re basically taking all of the best flavors of spring and putting them on a pizza.

And we all know anything is better when it comes in pizza form.

You can use your favorite vegan pesto sauce for the base of the pizza. If you’re looking for inspo, I have a couple recipes that you can get here and here. I also like the Kale Pesto from Trader Joe’s – it is in the refrigerator section and 100% vegan.

For the veggie toppings we are working with sun-dried tomatoes, asparagus and peas. I went for sun-dried tomatoes packed in oil (rather than the dry ones). These will add a ton of flavor and a great bite.

And when choosing your asparagus, I would go for thin over thick stalks. This will allow you to add more to the pizza and they will cook thoroughly with all of the other toppings.

In addition to veggies, we are adding some chickpeas to the mix. Mostly because they go well with all of the flavors going on, but also because they add some “meaty” texture. I just love me some chickpeas!

And last but not least, we are adding fresh arugula (and a little more pesto) to the top of the pie – but not until after it comes out of the oven. This will keep the arugula nice and crunchy. Because this pizza is all about combing fresh flavors and different textures for the perfect bite all the way through.