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Pesto Veggie Pizza with Baby Kale and Zucchini Ribbons

This pesto veggie pizza is for all those times you want to indulge, but also get your veggies in! Crispy pizza crust topped with salty basil pesto, massaged baby kale, zucchini ribbons, and BOTH mozzarella and feta cheeses, eating your vegetables never tasted this good! It's one of my favorite summer recipes, full of bright veggies to fill you up without being too heavy, even with all the cheese!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Appetizer, Dinner, Lunch
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 pizza crust
  • olive oil
  • 6 oz pesto
  • 3 large handfuls baby kale
  • 1 large zucchini peeled and cut into ribbons
  • 6 oz mozzarella cheese shredded
  • feta cheese crumbled

Method
 

  1. Heat over to 450* Spread olive oil in a large pan, and being spreading pizza crust in an even layer, adding more oil as needed. Bake in oven for 10 minutes.
  2. Massage kale with a little olive oil, and slice your zucchini into ribbons using a vegetable peeler.
  3. Spread pesto over pizza crust, top with kale, zucchini ribbons, and both cheeses.
  4. Bake for another 10 - 12 minutes until crust is golden and cheese is melted.