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20-Minute Pesto Pizza with Fresh Greens

20-Minute Pesto Pizza with Fresh Greens

20 MIN

Thanks to prepared dough and a handful of easy store-bought toppings, like pesto and jarred roasted red peppers, this delicious vegetarian pizza is weeknight-friendly and on the table in under 20 minutes. Top it with a simple baby arugula salad (or serve it on the side) to add a bit of seasonal freshness.  

What to do with leftover pesto

If you have leftover pesto you don’t plan to use within a few days, freeze it in an ice cube tray. Once frozen, pop out the pesto cubes and store them in a freezer bag in the freezer for up to 6 months. Use them to brighten up a pot of vegetable soup or pasta sauce.

  • 1 lb prepared pizza dough
  • ¼ cup prepared pesto sauce
  • 1 cup shredded Italian cheese blend
  • ½ cup jarred roasted red peppers, thinly sliced
  • ½ medium fresh fennel bulb, cored and thinly sliced
  • 2 cups fresh baby arugula
  • Olive oil
  • Balsamic vinegar
  • Sea salt

Pre-heat oven to 500 degrees. If using a pizza stone, place in the oven prior to pre-heating.

Roll out the pizza dough and place it in a pizza pan (or onto a large floured cutting board if transferring to a pizza stone).

Top the dough with the pesto, cheese, red peppers and fennel.

Bake until the crust is lightly golden brown and the cheese is bubbly, about 7-8 minutes.

In a bowl, lightly dress the arugula with olive oil, balsamic vinegar and salt to taste.

Top the pizza with arugula salad, slice, and serve.

Serves 4.

This recipe is adapted from a Heinen’s What’s for Dinner recipe. Check out the original recipe post here

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