Spinach Pesto Pizza with Mixed Greens recipe

Hello Love Stitched readers! This is Mandy again from Baking with Blondie – happily ready to share with you a little piece of our summertime repertoire:
We eat pizza all the time, but almost none of it was from a take-out location… we make it ourselves! I’m sure plenty of you do this as well. In fact, I’ve heard of people having a designated day of the week for pizza (usually Friday or Saturday). I love this idea, and we’ve tried to incorporate it into our weekly meal plan.
However, as delicious as the traditional pepperoni/cheese combo can be, it can get old pretty quick. So our little family usually switches it up by using pita bread as crust, folding the raw pizza dough into spirals (cinnamon roll style), flipping them over into calzones, or trying out a bunch of different toppings (sometimes using absolutely no marinara, pepperoni, or even cheese!)
Some of our favorites have been these:
Like I said. When we make pizza, sometimes it’s not the traditional brew.
This time, I wanted to go with something even more different. I recently tried a new pesto recipe (using spinach and arugula instead of the traditional basil) and had some leftover. Instead of using marinara, I spread this incredibly creamy and almost buttery-flavor-filled (arugula tends to have that effect) over my whole wheat pizza dough. Next, I spread fresh & moist mozzarella cheese and minced garlic over that bed of green beauty.
The fun part of this pizza is that it includes your side salad right on the pizza. After baking, you top the pizza with your prepared mixed greens and red onion. What a huge switch this was from the typical pizza genre, and what an amazingly delicious dinner this was for our little family!

Spinach Pesto Pizza with Mixed Greens and Whole Wheat Crust


one half batch of my whole wheat pizza crust

one half batch of my spinach and arugula pesto

1/2 C fresh mozzarella

2 gloves garlic, minced

1/4 C Parmesan

a bunch of fresh mixed greens


1/2 red onion, thinly sliced

1/2 lemon, juiced and zested

salt and pepper


1. Prepare pizza and pesto ahead of time. Press dough into a round greased pizza pan. Preheat oven to about 400 degrees. Poke center section with a fork all over.

2. Pre-cook dough about 5 minutes. Remove from oven. Slather with pesto, sprinkle with mozzarella and garlic. Bake pizza until cheese is melted and dough is crisp, about 10 minutes.

3. While pizza is baking, prepare greens in a bowl. Combine them with onion, a drizzle of olive oil, and the juice and zest of the lemon half. Season with a bit of salt and pepper.

4. Remove pizza from the oven. Top with prepared greens. Slice and serve.

Recipe idea from: Cafe Zupas Blog

Recipe Contributor
I’m the chef and photographer behind Baking with Blondie, wife of a law student on the home-stretch, and mother to one beautiful little clone of the both of us (okay, mostly me). [Read more]


  1. 1

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