A vegetable pesto pizza packed with broccoli, zucchini, kale, goat cheese, parmesan, red pepper flakes, and lemon zest. A perfect green pizza on crispy crust.
Remove your pizza dough from the refrigerator and set on the counter to come to room temperature, about 20 minutes.
Preheat your oven to 500° F and set out a circular baking tray.
Use a rolling pin or your hands to stretch the pizza dough into a circular shape about 1/4 inch thick in the center.
Drizzle the olive oil over the baking tray and transfer the pizza dough onto the tray.
Spoon the pesto into the center of the pizza crust. Use the back of the spoon to spread the pesto around the crust, leaving 1-2 inches from the edge of the crust.
Arrange the chopped broccoli, sliced zucchini, and chopped kale across the top of the pizza. Sprinkle the crumbled goat cheese over the vegetables.
Bake the pizza for 12-14 minutes, until the dough is baked through and the veggies are crisp.
Remove the pizza from the oven and let it rest on the tray for 5 minutes. Sprinkle the parmesan cheese and a pinch of red pepper flakes over the entire pizza. Freshly grate lemon zest over the vegetables and add a sprinkle of flaky sea salt, if desired.