Green Pizza

September/October 2009

Your rating: None Average: 4.1 (247 votes)

Why not use cooler-weather vegetables like broccoli and arugula as an unconventional pizza topping? The arugula adds a slightly bitter, peppery taste—for a milder flavor, use spinach instead. Serve with wedges of fresh tomato tossed with vinegar, olive oil, basil and freshly ground pepper.

"I love this Green Pizza, especially with homemade thin whole wheat pizza crust! I make the dough in my food processor the night before. I add other green veggies, like peas, spinach, and artichokes and I like to add goat cheese or feta...
Green Pizza

34 Reviews for Green Pizza


I've made this recipe three times. The first time I used the pesto andmy 5yr old didn't take to it so I made another pizza wo the pesto and it turned out just as good. I also used spinach which use alot of instead of lettuce.

Comments (1)


Anonymous wrote 2 years 48 weeks ago

I love it! Veggies go on

I love it! Veggies go on anything here!


Great recipe as I love anything with pesto. I used wheat flat bread instead, substituted mushrooms for arugula, and added red pepper flakes and shrimp. It was so yummy! Will be making it quite a bit.


I find it humorous that broccoli is considered "unconventional" for pizza.... in our house if it is a vegetable it belongs on pizza.... combinations are limitless!


My only change to this recipe was to use spinach instead of argula and it was fantastic just as the recipe was written. After reading some of the other comments and suggestions, i will definitely try it again with extra additions!


I just tossed raw broccoli florets with a bit of olive oil, then topped the crust with roasted garlic (spread with a knife), , sliced grape tomatoes (squeezed to get the seeds out), cheese, the broccoli, onions, dried oregano & red pepper flakes, then when the pizza is done, I take it out and spread the arugula (also tossed with olive oil and parm cheese) on top and put it back in the oven for less than one minute. This keeps the arugula bright green (and the broccoli too) and preserves much more of the nutrients.


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