Let me introduce you to Green Goddess Pizza! It may sound completely unusual but I promise it tastes like Spinach Artichoke Dip in pizza form. Made with zucchini ribbons, garlicky sautéed mushrooms (trust!), artichoke hearts, olive oil, and plenty of mozzarella and parmesan cheese – all on a crust made from Rhodes pre-made dough.
Thanks to our friends at Rhodes Bake-N-Serv for sponsoring this post! All opinions are my own.
Ok – don’t be scared when I tell you that I crammed a ton of veggies onto a pizza – because it is THE best thing I’ve eaten in a long time! It really does taste like Spinach Artichoke Dip and Pizza had a baby. Haha. Plus – it’s SO easy to make thanks to Rhodes frozen bread dough – it makes the best pizza crust!
I learned this trick from my mom when we were growing up – she would use their whole wheat bread dough for homemade pizza and I started using that method in college and I still do it to this day! The only prep work required is remembering to stick a loaf in the fridge ahead of time to thaw. Couldn’t be easier!
Let’s talk toppings!
- Olive Oil – This pizza doesn’t use a traditional sauce – instead, we’re spreading some olive oil on the crust and adding a sprinkle of garlic powder. Skeptical? Don’t be – it’s SO good.
- Cheese – Pretty much the most important part of any pizza! We’re loading this one up with mozzarella and parmesan!
- Artichoke Hearts – Use a can of artichoke hearts and chop them to your preferred size – I like to halve or quarter them.
- Garlicky Mushrooms – Add a splash of olive oil to a small pan and quickly sautee some chopped mushrooms with a little minced garlic. SO good! If you’re not a mushroom lover, I challenge you to give it a try!
- Zucchini Ribbons – Use a veggie peeler to slice ribbons of zucchini and add them to the pizza
- Salt + Pepper – As a last step, I sprinkle a little bit of salt and pepper over the pizza for some added flavor.
As I like to say, the hardest part of this recipe is waiting for it to bake so you can dive in! Even my slightly-picky eater of a husband – who HATES mushrooms – loved this pizza!
OH – almost forgot – you can easily make this pizza vegan – just sub for your favorite vegan cheese! Rhodes bread dough is vegan! Who knew.
I mean, is that not a work of art? And no one needs to know how easy it was for you to make! Now, please excuse me, while I go enjoy some more of this insanely delicious pizza.
Did you make this recipe? Snap a photo and leave a comment!
Green Goddess Pizza
ribbons, garlicky sautéed mushrooms (trust!), artichoke hearts, olive oil, and
plenty of mozzarella and parmesan cheese - all on a crust made from Rhodes
- 1 loaf Rhodes Bake-N-Serv White Bread Dough Can use whole wheat as well
- 2 tbsp olive oil
- 1/4 tsp garlic powder
- 1 and 1/4 cup shredded mozzarella cheese
- 1/3 cup parmesan cheese, grated
- 2 tsp olive oil
- 1/2 cup chopped mushrooms
- salt + pepper
- 1/2 tsp minced garlic
- 1 medium zucchini
- 1/2 can artichoke hearts
- Prep: Thaw dough ahead of time, according to package directions. Let it rise at room temp for 30 mins - 1 hour.Saute mushrooms in 2 tsp of olive oil with the minced garlic and a pinch of salt and pepper, for a few minutes until softened. Use a vegetable peeler to make ribbons of zucchini. Drain the can of artichoke hearts and cut them into halves or quarters. Preheat oven to 450 degrees F.
- Assemble Pizza: With your hands, on a baking pan lined with parchment paper, flatten out the dough into a large circle (doesn't need to be perfectly shaped). Add the 2 tbsp of olive oil and spread it with the back of a spoon to cover the crust - this is our "sauce". Sprinkle the 1/4 tsp of garlic powder on top of the olive oil. Add the cheese, reserving a little to add at the end on top of the veggies. Add the artichoke hearts, then the mushrooms, then lay the zucchini ribbons on top. Sprinkle on the reserved cheese and give the whole pizza a little sprinkle of salt and pepper for extra flavor.
- Bake: Bake for 14-16 minutes, until crust is lightly golden brown and cheese is melted. Enjoy immediately! Store leftovers, covered, in the fridge for up to 4 days. Reheat on a pan in an oven at 350 degrees for a few minutes, to keep crust as crisp as possible.
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