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Healthy + Vibrant Summer Green Pizza

There’s something about the color green, and how everything that is green seems so much more vibrant in the spring and summer.  There is also something about green veggies in the spring and summer that make me want to eat lots and lots of them, and get creative with ingredients.

Last night I decided to make Green Pizza.  Green, in that most of the ingredients are green, and Green, in that it’s fairly healthy!  My first thought was spinach, but, then I thought I would just head up to Central Market and see what I come across.

I found some great asparagus and sea beans, as well as some baby portobello mushrooms that I decided on as my core ingredients. I also found a really thin pizza crust and used basil pesto as the base, and then just piled on the green stuff!

And, score! It turned out even better than I had hoped! The great thing is, there are so many possible topping choices and it's going to be fun to try them all.

It's exciting to find a relatively healthy alternative to classic pizza, even though there is NOTHING wrong with a slice of cheesy pepperoni pizza once in a while! Just sayin.

Healthy + Vibrant Summer Green Pizza


One thin pizza crust, your choice

1/3 cup basil pesto

1/4 cup parmesan cheese

2 Tbsp olive oil

Salt and pepper

3 garlic cloves

2 red boiler onions

4 baby portobello mushrooms

12-15 asparagus stalks, cut in half and then cut the tops again in half.

1/2 cup sea beans

1/4 cup green peas

Handful of arugula

Handful of micro greens, your choice


1). Chop garlic and slice red onion and mushrooms, and sauté them in the olive oil, salt, and pepper until just soft and a bit translucent.

2). Remove from heat and pan and set aside.

3). In the same pan, sauté the asparagus quarters in a bit more olive oil, just until slightly soft.

4). Turn heat off and leave asparagus in the pan. 

5). Place pizza crust (already cooked) onto a pizza stone or comparable dish.

6). Spread the basil pesto on the crust until bottom is covered evenly.

7). Sprinkle parmesan cheese evenly over pesto.

8). Spread sea beans evenly over pesto and cheese.

9). Spread mushrooms, onion, and garlic, then asparagus, then peas, evenly over pizza.

10). Broil in the oven for 12-15 minutes, until crust is the consistency you like and veggies are cooked.

11). Remove from oven and add the arugula and micro greens.

Serve hot and enjoy!

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