Home ยป Green Goddess Pesto-Squash Pizza…with Mr. Prevention

Green Goddess Pesto-Squash Pizza…with Mr. Prevention

Soooo….Nicole asked me to do a guest blog post since I know that you all love hearing from Mr. Prevention.  She also (dictated?) asked that it be about the pizza we made with the ingredients from my AMAZING garden.  I took some pictures of the garden this morning.  I spent hours staging this photo people….countless backgrounds, effects, and angles were considered before I decided to snap the pictures with my phone.  

Two tomato planters and two pepper planters.  Shout out to Crystal Springs Florist and Garden Center in Benton Harbor.  This is the best place to get starter tomato and pepper plants.  You get GIANT plants for like $2.  They make the plants at Meijer and Lowe’s look like overpriced infants.

That being said, I bought the cucumber plants in a 4 pack for like $2 that produced…a lot.  We are yielding about 4-5 large cucumbers a day right now.  The only thing I couldn’t find at the garden center was Basil (I didn’t look very hard).  However. This is always a solid purchase at Meijer.

Pro-Tip buy the 4 inch round basil plants and then split each one into 3 or 4 plants.  I bought 2 plants and split into the 8 plants.  Wala!  P.S. Basil plants lie about their needs.  Tomatoes and peppers say they require full sun.  They speaketh the truth.  Basil on the other hand, really only needs about 4-6 hours of sun per day and you will get much lusher basil plants (albeit they will take a while to come in).  

However, here in Michigan you can see the plants in the picture were already fully harvested once to create our first quart of pesto (for the pizza…duh).  They were trimmed 3 weeks ago and are now ready to be harvested again.  I have more pro-tips on making that delicious pesto sauce (Base? Lubricant? Deliciousness?) .  Use sunflower seeds instead of pine nuts….that is only if you want to save yourself $25/lb for pine nuts and notice a minimal difference.  Otherwise, I recommend you find yourself a pinyon pine tree and start plucking them.  If you are going to attempt to find one of these in the Midwest it will probably not be happening for you.  This article says you need to move to New Mexico or Nevada and wait about 60 years!

I ain’t got time for that! Insert your own emoji here you crazy kids!

Ok, back to this pizza.  Sooooooo….The picture pictured includes zucchini from the expert garden as well as pesto (made with my basil) and sunflower seeds, oil, etc.  Y’all who are reading this know how to make Pesto…if you don’t then I refer you to The Google.

I will let my apprentice Nicole add the nutrition information, cooking time, etc.  However, I don’t think all that is necessary.  Buy a crust or dough from the store.  Only make the dough from scratch if you have WAY too much time on your hands.  Spread pesto, zucchini, sausage, you get the idea.  If this is too much work did you know Little Caesars delivers now?  What???

I will say that SHOCKINGLY the zucchini pizza was actually better than the sausage pizza.  Crazy huh?  Rob Mills knows that I like my sausage.

Anyway, bake for whatever time Nicole indicates in the notes below.  I’m going to guess 10-12 minutes or until it looks like a cooked pizza.  I’m not a big fan of leftover pizza when it has veggies.  I have enough soggy in my life.  So eat it all up like this. Enjoy!

Green Goddess Pesto-Squash Pizza

Green Goddess Pesto-Squash Pizza

Yield: 4 servings (2 pieces each)
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Green on green! This pizza is fully of flavor with a nutritional edge: healthy fats from pesto and fiber from veggies...while being light on cheese!


  • 1 lb prepared pizza dough
  • 1/3 cup pesto
  • 1 cup part-skim shredded mozzarella
  • 1 zucchini
  • 1 yellow squash
  • 2 oz fresh mozzarella
  • 1/2 tsp crushed red pepper flakes


  1. Preheat oven to 450-500 degrees F or according to pizza dough directions.
  2. Lightly flour a surface and use a rolling pin to roll dough into a 14-inch round. If you prefer a thinner crust, roll a bit thinner and reduce baking time by several minutes.
  3. Spread pesto evenly over the surface to all but the outermost 1 inch of dough. Top with the shredded mozzarella.
  4. Using a vegetable peeler, peel off the outermost layer of the zucchini and squash, discarding the spongy interior. Arrange the vegetable ribbons on the pizza.
  5. Top pizza with small pieces of the fresh mozzarella. Bake for 14-16 minutes or according to pizza dough directions, adding or reducing a few minutes for crust size and doneness preference.
  6. Sprinkle with crushed red pepper and allow to cool for 5 minutes before slicing in 8 pieces and serving.
Nutrition Information:
Yield: 4 Serving Size: 1/4 pizza (2 slices)
Amount Per Serving: Calories: 479Total Fat: 21.5gCholesterol: 34mgSodium: 815mgCarbohydrates: 59.0gFiber: 3.3gSugar: 5.3gProtein: 20.8g

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Be well,

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1 Comment

  1. Jacky
    July 23, 2020 / 11:18 am

    This pizza looks amazing. Every day I regret not getting my garden life together this summer.

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