As we enter into the early summer months, I’m really looking forward to cooking (andbaking)新鲜农产品。我喜欢看到每个人的花园里都种着什么，当地的农场和市场都在卖什么。上周我做这个比萨饼的时候，我们经历了一个非常美丽的春天，我被冰箱里溢出的农产品所鼓舞。
I wanted something light, fresh, and colorful. A fun recipe that would incorporate the herbs we are currently growing in our garden. Sure, it’s a bit early for gardens to be producing an abundance of zucchini and kale, but soon enough…I’m just helping us all prepare!
When it comes to cooking in the summer months, I tend to keep things simple. That means creating recipes with lots of produce. After months of quarantined cooking, it’s going to be nice to lighten things up a bit.
Enter this pizza, it still feels hearty and crave-worthy, but yet it incorporates so much fresh produce and flavorful herbs. It’s going to be perfect for busy summer nights when you have tons of greens, zucchini, and basil in the fridge.
The Garden Greens Goddess Pizza details…
As with most of my pizza recipes, this is simple. And you can easily swap ingredients dependent on your tastes and what you have on hand.
Start with the dough. I like to use my homemade pizza dough recipe from the超级简单食谱奥门金沙误乐城. 这是最容易做的，真正美味。如果你能提前几个小时思考，我建议你自己做面团。如果没有，商店买的比萨饼面团也很好用（全食和Trader Joe's都有很好的选择）！
一旦你找出了你的面团,它的时间make pizza…and a spicy, lemony basil pesto too.
For the pesto, I used a mix of fresh basil and dill, but I often swap the fresh dill for mint, so use whichever you prefer. I like to add lots of lemon to my pesto, and for this pesto, a spicy jalapeño pepper too. Of course, if you don’t love spicy food, you can simply omit the jalapeño from the pesto.
Now…put it all together and bake!
Once the pesto is made, roll out the pizza dough and layer on the toppings.
Spread on a heavy layer of pesto, add lots of shredded kale, crumbled goat cheese, and plenty of melty fontina cheese. Now…the next step is key. Cut the zucchini (or yellow summer squash) into ribbons using a vegetable peeler (or just thinly slice the zucchini into rounds). Getting the zucchini thinly sliced is key. It bakes up atop the pizza and turns almost “chip” like. It’s delicious and a fun way to switch up the average way you might cook with zucchini.
So with that, what do you all think? Tuesday night pizza? Promise it’s going to be fun, and most importantly, so very GOOD.
看for other fun pizza night recipes? Some favorites of mine include…
Lastly, if you make this garden greens goddess pizza, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me onInstagram! 翻看你们制作的食谱照片是我的最爱！
Garden Greens Goddess Pizza: Topped with spicy homemade "goddess" style basil pesto, shredded kale, creamy cheese, and garden-fresh zucchini and basil...so delish!
Goddess Basil pesto
1.Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.
三.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!
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