Pesto Veggie Pizza

This pesto veggie pizza is loaded with fresh veggies and big flavor for a satisfying yet wholesome meatless meal. It starts with a prebaked thin pizza crust and a vibrant swirl of zesty pesto sauce. Then come all the best fresh pesto pizza toppings: sliced portobello mushrooms, sweet bell pepper, juicy plum tomatoes, earthy spinach and extra basil. The pizza is finished with a light layer of mozzarella and Parmesan, and baked until melty.

Whether you’re trying to eat more vegetables or need a crowd-pleasing vegetarian pizza, this light, colorful pie is perfect for a quick weeknight dinner, casual lunch or game-day snack.

Ingredients for Pesto Veggie Pizza

• Prebaked pizza crust: We’re using a store-bought prebaked crust for ease, but you can certainly start with homemade dough if you have the time (see below for how to make the crust from scratch). We prefer a thin crust for this pizza—it heats quickly, crisps well and is sturdy enough to support the veggie toppings without getting soggy.
• Garlic: Rubbing raw, cut garlic cloves over the crust infuses it with bold, aromatic flavor without overpowering the other toppings.
• Pesto sauce: Traditional basil pesto creates a rich, herb-packed base that brightens the flavors of the veggie toppings. For the best taste, look for a refrigerated store-bought pesto sauce or use homemade pesto for more vibrant flavor.
• Vegetables: A colorful mix of fresh veggies adds layers of texture—crisp, juicy, tender and meaty—that make this vegetarian pesto pizza hearty and satisfying. This recipe calls for spinach, portobello mushrooms, yellow bell pepper and plum tomatoes, but feel free to customize it with your favorites.
• Cheese: Shredded mozzarella melts into a classic gooey, stretchy layer, while grated Parmesan adds nuttiness and boosts umami.
• Herbs: Basil and oregano deliver classic Italian flavor to each slice. Use fresh herbs for a more vibrant flavor and aroma, or unlock maximum flavor from dried herbs by rubbing them between your palms before sprinkling them over the pizza.

Directions

Step 1: Prepare the crust

Preheat the oven to 450°F. Place the pizza crust on an ungreased 12-inch pizza pan. Rub the cut sides of the garlic cloves over the crust, then discard the garlic.

Step 2: Add the pesto sauce and toppings

Spread the pesto sauce evenly over the crust, leaving a small border around the edge. Top with spinach, mushrooms, bell pepper, tomatoes and basil. Add the mozzarella and Parmesan cheeses, and finish with a sprinkle of oregano.

Editor’s Tip: Dry the vegetables well after washing them, and pat the sliced tomatoes and mushrooms with a paper towel to remove excess moisture to prevent a soggy crust.

Step 3: Bake the pizza

Bake the pizza for 10 to 15 minutes or until the pizza is heated through and the cheese is melted.

Editor’s Tip: Before slicing the pizza, allow it to rest for a few minutes to set the cheese and help the toppings stay in place.

Pesto Veggie Pizza Variations

• Switch up the veggies: Roasted zucchini or caramelized onions will add complexity, while asparagus, butternut squash or corn can work beautifully to highlight what’s in season. Try briny olives, sun-dried tomatoes or marinated artichokes for a Mediterranean-inspired flavor boost.
• Experiment with other pestos: You’re not limited to traditional basil and pine nut pesto. Mix things up using arugula pesto or kale pesto, sun-dried tomato pesto or a nut-free pesto to suit dietary needs.
• Swap the cheese: Change the flavor by using fontina, provolone, Swiss, or crumbled goat cheese or feta for a tangy twist. Try plant-based cheese made from nuts or soy for a dairy-free or vegan option.
• Add protein: For a heartier pizza, top it with sliced grilled chicken, Italian sausage or prosciutto. Try chickpeas, white beans or a sprinkle of hemp seeds for a plant-based boost.
• Change the crust: Make personal-sized pizzas out of naan, flatbread or pita bread, or use a cauliflower crust to make a low-carb pizza.

How to Store Pesto Veggie Pizza

Allow the pizza to cool completely, then wrap individual slices tightly in aluminum foil or place them in an airtight container. The leftover pizza will keep in the refrigerator for up to four days.

Can you freeze pesto veggie pizza?

Yes, you can freeze vegetarian pesto pizza for up to two months. Cool and slice the pizza, then wrap each slice tightly in storage wrap. Place the slices in a freezer-safe bag or container. Reheat the pizza from frozen in a 375° oven for 15 to 20 minutes.

How do you reheat pesto veggie pizza?

For a crisp crust, reheat pizza slices on the stovetop in a covered skillet over medium heat with a few drops of water or bake them in a 375° oven for about 10 minutes. Skip the microwave—it’ll make the crust soggy.

Pesto Veggie Pizza Tips

What veggies go on pesto pizza?

Lots of veggies pair well with a pesto sauce pizza. This recipe keeps things classic with tender spinach, crisp bell pepper, sweet tomatoes and meaty mushrooms. Other great options include raw or caramelized onions, zucchini, asparagus, broccoli florets, sweet corn and leafy greens, like arugula or baby kale. Mix and match your veggie toppings based on what’s in season or what you have in the fridge for the best pesto pizza toppings.

Can I make the pizza crust from scratch?

Yes, you can make the pizza crust from scratch. It’s easier than you might realize and a great way to control the flavor, thickness and ingredients in your crust.

Our homemade pizza dough is a simple mixture of flour, yeast, warm water, salt, sugar and olive oil—it comes together quickly and can be prepped ahead of time. Once it rises, just roll it onto your pizza pan and parbake the crust. Then, top it with the pesto, veggies and cheese, and finish it in the oven. If you don’t have time to wait for dough to rise, try this no-yeast pizza dough that’s ready in 30 minutes.

How do you make pesto sauce for pizza?

Making pesto sauce for pizza is quick and simple—just grind fresh basil leaves with garlic, pine nuts, Parmesan cheese and olive oil in a food processor or blender. Aim for a spreadable consistency that’s not too runny so it doesn’t make the crust soggy. If your sauce turns out too thin, add more herbs or cheese to thicken it up.

You can customize your pesto by adding crushed red pepper flakes for heat or a splash of lemon juice for a citrus twist. Try swapping in different nuts like walnuts or almonds instead of pine nuts, or use other greens like parsley, kale, arugula or spinach for a fresh take on the classic.