Pesto Primavera Pizza With Grilled Zucchini and Asparagus

Why You’ll Love This Recipe

• Bright, herb-forward basil pesto replaces traditional tomato sauce for a fresh twist on pizza night.
• Grilled zucchini, asparagus tips, and cherry tomatoes add color, texture, and peak-spring flavor.
• Melty mozzarella and buttery toasted pine nuts make every bite feel special but still weeknight-friendly.
• Flexible recipe: use homemade or store-bought dough, and easily adapt to what vegetables you have on hand.

Grocery List

• Produce: Fresh basil, garlic, lemon, zucchini, asparagus, cherry or grape tomatoes, optional fresh basil for garnish.
• Dairy: Fresh mozzarella, Parmesan cheese (or similar aged hard cheese).
• Pantry: Pizza dough (or ingredients to make it), pine nuts, extra-virgin olive oil, sugar, active dry yeast (if making dough), flour, kosher salt, black pepper, optional red pepper flakes.

Full Ingredients

For the Pizza Dough (or use store-bought)

• 3/4 cup (180 ml) warm water, 105–110°F (40–43°C)
• 1 tsp (4 g) granulated sugar
• 2 1/4 tsp (7 g) active dry yeast (1 standard packet)
• 2 1/4 cups (280 g) bread flour or all-purpose flour, plus extra for dusting
• 1 tsp (6 g) fine sea salt
• 1 Tbsp (15 ml) olive oil
• OR 1 lb (450 g) store-bought pizza dough, at room temperature

For the Basil Pesto

• 2 cups (50 g) fresh basil leaves, lightly packed
• 3 Tbsp (25 g) pine nuts
• 1 large garlic clove, roughly chopped
• 1/3 cup (30 g) finely grated Parmesan cheese
• 1 Tbsp fresh lemon juice
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/3 cup (80 ml) extra-virgin olive oil

For the Primavera Toppings

• 1 small zucchini (about 6–7 oz / 180–200 g), sliced into 1/4 inch (6 mm) rounds or thin lengthwise ribbons
• 1 cup (100 g) asparagus tips, cut into 1–2 inch (2.5–5 cm) pieces from the top half of the spears
• 1 cup (150 g) cherry or grape tomatoes, halved
• 2 tsp olive oil
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 8 oz (225 g) fresh mozzarella, drained and patted dry, sliced or torn into bite-sized pieces

For Finishing

• 2 Tbsp (15–20 g) pine nuts, lightly toasted
• 2–3 Tbsp fresh basil leaves, torn or thinly sliced
• 2 Tbsp freshly grated Parmesan cheese (optional)
• Pinch of red pepper flakes (optional)
• Drizzle of extra-virgin olive oil (optional)

Step-by-Step Instructions

Step 1: Make the Dough (If Not Using Store-Bought)

In a small bowl, stir together the warm water and sugar until dissolved. Sprinkle the yeast over the top and let it sit for 5–10 minutes, until foamy and bubbly. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes, until smooth and elastic, adding a light dusting of flour only as needed to prevent sticking. Shape into a ball, place in a lightly oiled bowl, and turn to coat. Cover with a clean kitchen towel or plastic wrap and let rise in a warm spot for 45–60 minutes, or until doubled in size. If using store-bought dough, simply take it out of the fridge now and let it come to room temperature while you prepare everything else.

Step 2: Preheat the Oven and Stone

Place a pizza stone or an inverted heavy baking sheet on the middle or upper-middle rack of your oven. Preheat the oven to 500°F (260°C). Allow the stone or pan to heat for at least 30 minutes; this high, even heat is key to a crisp, well-browned crust. While the oven heats, line a pizza peel or large cutting board with a sheet of parchment paper to make transferring the pizza easier.

Step 3: Make the Basil Pesto

In a food processor, combine the basil leaves, 3 Tbsp pine nuts, garlic, Parmesan, lemon juice, salt, and pepper. Pulse several times to chop everything finely. With the motor running, slowly stream in the 1/3 cup olive oil until the mixture becomes a smooth but thick, spreadable pesto. Scrape down the sides as needed. Taste and adjust seasoning with a pinch more salt, pepper, or lemon juice if desired. Set aside. You should have about 3/4 cup pesto; you will use roughly 1/2–2/3 cup for the pizza, depending on how saucy you like it.

Step 4: Prep and Grill the Vegetables

In a medium bowl, toss the sliced zucchini, asparagus tips, and halved cherry tomatoes with 2 tsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper. Heat a grill pan or large skillet over medium-high heat. When hot, add the zucchini and asparagus in a single layer (work in batches if needed) and cook for 2–3 minutes per side until lightly charred but still crisp-tender. Remove to a plate. Quickly sear the cherry tomatoes, cut side down, for 1–2 minutes just until lightly blistered. Set all the vegetables aside; they will finish cooking in the oven on the pizza.

Step 5: Shape the Dough and Assemble the Pizza

If using homemade dough, punch it down gently and turn it out onto a lightly floured surface. Shape into a smooth ball and let rest for 5–10 minutes; this relaxes the gluten and makes stretching easier. Place the dough on the prepared parchment. Using your fingertips and the heels of your hands, gently press and stretch it into a 12–14 inch (30–35 cm) round, leaving a slightly thicker border for the crust. Avoid using a rolling pin if possible, as it can press out the air bubbles that make the crust light.

Spread 1/2–2/3 cup pesto evenly over the dough, leaving a 1/2 inch (1.25 cm) border. Arrange the mozzarella pieces over the pesto. Scatter the grilled zucchini, asparagus tips, and cherry tomatoes evenly over the cheese, making sure each slice will get a bit of everything.

Step 6: Bake Until Golden and Bubbling

Carefully slide the pizza (still on the parchment) onto the preheated pizza stone or inverted baking sheet. Bake for 10–14 minutes, rotating the pizza halfway through, until the crust is deep golden at the edges, the cheese is melted and bubbling, and a few spots on the vegetables are lightly charred. If your oven runs cooler or you prefer a darker crust, add 2–3 extra minutes as needed. For a crisper bottom, you can carefully slide the pizza off the parchment directly onto the stone for the last 2–3 minutes of baking.

Step 7: Finish with Pine Nuts and Fresh Herbs

While the pizza bakes, lightly toast the remaining 2 Tbsp pine nuts in a dry skillet over medium-low heat, stirring frequently, for 3–5 minutes until fragrant and golden. As soon as the pizza comes out of the oven, transfer it to a cutting board. Sprinkle with the toasted pine nuts, fresh basil leaves, and extra grated Parmesan, if using. Add a small pinch of red pepper flakes and a light drizzle of extra-virgin olive oil if you like a little heat and richness. Let the pizza rest for 2–3 minutes, then slice and serve hot.

Pro Tips

• Dry the mozzarella well. Patting fresh mozzarella dry with paper towels helps prevent a soggy center and keeps the pesto from getting watery.
• Do not overload the toppings. A light, even layer of vegetables ensures the crust bakes through and stays crisp on the bottom.
• Get that stone blazing hot. A fully preheated stone or pan is the secret to a restaurant-style crust at home.
• Keep veggies crisp-tender. Only lightly grill the vegetables; they will cook further on the pizza and you want them to stay bright and slightly snappy.
• Room-temperature dough is easier to handle. Cold dough from the fridge shrinks back; letting it warm up makes stretching and shaping much less frustrating.

Variations

• Whole wheat or multigrain crust: Replace up to half of the white flour in the dough with whole wheat flour for a nuttier, heartier base that pairs beautifully with the pesto and vegetables.
• Protein boost: Add thin strips of grilled chicken, prosciutto, or crumbled goat cheese on top of the mozzarella for a more filling pizza without overpowering the fresh spring flavors.
• Vegan pesto primavera: Use vegan mozzarella-style shreds and swap the Parmesan in the pesto for a dairy-free alternative or 2–3 Tbsp nutritional yeast.

Storage & Make-Ahead

You can make the dough up to 24 hours in advance: after kneading, let it rise for 30 minutes at room temperature, then refrigerate (covered) overnight. Bring to room temperature before shaping. The basil pesto can be made 3–4 days ahead; store it in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent browning, or freeze for up to 2 months. Leftover baked pizza keeps well in an airtight container in the refrigerator for up to 2 days. Reheat slices on a baking sheet at 400°F (200°C) for 8–10 minutes, or in a covered skillet over medium heat for 4–6 minutes, until the crust is crisp and the cheese is melted again. The grilled vegetables can also be prepped up to 1 day ahead and stored in the fridge, making assembly very fast on the day you plan to bake.

Nutrition (per serving)

Approximate values for 1 of 4 servings (based on homemade crust and using about 2/3 cup pesto): 520 calories; 21 g protein; 54 g carbohydrates; 24 g fat; 6 g saturated fat; 4 g fiber; 8 g sugar; 860 mg sodium. Actual numbers will vary based on your specific ingredients, portion sizes, and any added toppings or garnishes.