Spring Green Veggie Pesto Pizza

This homemade pizza combines some of my favorite Spring flavors together: Asparagus, artichokes, prosciutto and pesto! As if that wasn’t plenty of green ingredients I also like to add a couple more beautiful Spring green veggies: Spinach and fresh peas! Dollops of soft fresh mozzarella are plunked atop the green adding the perfect creamy elements without drowning the pizza in cheese. Once baked shavings of fresh parmesan add an extra nutty pop of flavor on top the pizza and ribbons of fresh prosciutto add a gorgeous pop of color along with a creamy salty bite that complements the greens perfectly. You can absolutely leave out the prosciutto of course if you want to keep this pizza vegetarian and for a vegan version you could leave out the cheeses and use dollops of tofu ricotta to add a delicious “creamy” element. I can’t resist the combo of fresh mozzarella, asparagus, and prosciutto together, though, so that is my favorite way to eat it but any way you slice it this is one delicious Spring Green Pizza!

Makes: 8 slices
Cooking Time: Approximately 15 minutes
Prep Time: 20 minutes


  • 1 recipe purchased or homemade pizza dough
  • 1/2 cup fresh spinach pesto or artichoke pesto, plus extra for serving-click on each for the recipes!
  • 1/2 bundle of thin asparagus, bottom thirds removed and chopped in large pieces
  • 1 cup chopped defrosted frozen artichokes or  drained canned artichokes
  • 1/3 cup fresh shelled peas
  • 1 cup chopped fresh spinach
  • 1 cup small fresh mozzarella balls or slices of fresh mozzarella
  • Salt and pepper
  • Drizzle of olive oil
  • Ribbons of fresh prosciutto slices for serving, optional
  • Parmesan shavings for garnishing, optional


Preheat oven to 450.

Stretch out pizza dough onto lightly floured silicone lined baking sheet. (You can roll if you prefer a thinner crust but stretching rather than rolling helps keep air in the dough resulting in a more bubbly airy crust.)

Spread pesto liberally over pizza dough. Add greens starting with chopped spinach, then adding chopped asparagus, and finally the artichokes. Scatter fresh mozzarella balls or slices atop the veggies. Add a drizzle of olive oil over the veggies and cheese and a generous sprinkling of salt and fresh ground pepper.

Place in oven and bake the pizza for approximately 15 minutes.

Remove and if using add the Parmesan shavings and ribbons of fresh prosciutto so they both warm through slightly. Let cool a few minutes, then slice and serve with extra pesto sauce drizzled on top or on the side for dipping!

Enjoy this recipe or have questions? Feel free to leave a comment!

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