Leafy Green Pizza

October 8, 2018


When the craving comes, you have nothing left to do but succumb to it, and that is exactly what I did when the heat wave hit Cape Town yesterday, and I just needed a homemade pizza, layered with fresh goodness. I've never really been confident in making my own pizza's but I figured that it is now or never, and I was lucky enough to come up with a good recipe that creates that lovely thin base crust we all love. I have never been a fan of the thick crust or deep dish pizza's that many other eateries specialise in-I find them to be very filling and it always leaves me feeling full and stuffed which leaves me with one option, lying horizontal on the floor trying to find comfort while feeling uncomfortable. 


What I love about this pizza is that it was so simple to make (pizza base included) but also because of all the fresh ingredients stacked on top. I purposefully did not bake all the greens and cheese as I wanted that fresh taste and it adds a lovely texture to each bite. I made my own basil pesto and base but as for the toppings, they were sporadic and spontaneous and comprised of what was in my fridge (if we are being honest here). I feel like with dishes like this one, improvisation is your friend and you should definitely use your creativity with this one. 


Ingredients I used:

Ricotta cheese

Fresh rocket

Mint leaves

Rosa tomatoes

Fresh trout

Basil Pesto (base)

Olive oil



Pepper and chilli flakes 


I hope you all love this recipe and if you make it, please do tag me!


Bon apetit, 



Recipe: Basil pesto pizza

Type: Normal


Ingredients: Basil Pesto

  • 3 handfuls of fresh basil

  • 1 cup Parmesan cheese

  • 1/2 cup Mozzarella cheese 

  • 1/3 cup Olive oil

  • 1/2 chilli (I used red) 

  • 2 cloves of garlic

  • 1/3 tsp. salt 

  • 1/2 cup pine nuts




  • This is the super easy part, place everything into your food processor, I used my Kenwood food processor and everything came out super smooth and well combined. Blend the mixture for about 1-2 minutes and keep in an air tight container int he fridge. 

  • This can last up to two weeks, if kept properly. I used this pesto as the base of my pizza and then layered some fresh trout on top of it. 


Recipe: Pizza dough




  • 3/4 cup lukewarm water

  • 1 tsp. active dry yeast

  • 1 3/4 cups flour- add more if needed

  • 1 tsp. salt 

  • 1/3 tsp. garlic powder

  • ** 1/3 tsp. thyme- sprinkled into the dough for extra flavour




  1. Put the yeast into the water and allow to froth for about 5 minutes. 

  2. Place the yeast mixture and the rest of the ingredients into your mixer with a dough hook and allow to combine. 

  3. The dough will look very shaggy, almost as if it is not coming together. Mix for about 7-8 minutes on a medium speed and then remove from the mixer and knead with your hands onto a clean surface. 

  4. Only add flour for dusting if your dough is very wet and sticky. 

  5. Oil a bowl and place your dough into the centre, and some oil to the top so it doesn't dry out. Cover with a tea towel and let it rise for an hour. 

  6. *Side note: I preheat my oven at 50 degrees for about 5 minutes to warm up the oven before putting my dough inside. It helps the dough to rise beautifully.

  7. Once the dough has almost double in size, remove and roll out the dough. 

  8. When you're toppings are on and you are ready to bale, preheat you oven to 200 degrees C and allow it to cook. I only left mine in for about 15 minutes, once the sides are golden brown, the pizza. is cooked. 

  9. *Remember this is a thin base pizza, if you want it to be thicker, simply don't roll it too thin and allow more meatiness in the middle and sides.













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