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Coles

Topped with asparagus, zucchini and rocket, this green pizza holds true to its name. Give this delicious dish a go, it's sure to be a hit at the dinner table!

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes
Green pizza

Ingredients

  • 1 cup basil leaves
  • 60g pkt Coles Brand Australian Baby Rocket Leaves
  • 1/4 cup (40g) pine nuts, toasted
  • 1/4 cup (20g) finely grated parmesan
  • 1 garlic clove, crushed
  • 1/3 cup (80ml) olive oil
  • 4 large pita breads
  • 2 bunches asparagus, woody ends trimmed, cut into 5cm pieces diagonally
  • 2 zucchini, thinly sliced lengthways into ribbons
  • 100g cherry bocconcini, coarsely torn
  • Coles Brand Australian Baby Rocket Leaves, extra, to serve
  • Shaved parmesan, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 220°C. Place the basil, rocket, pine nuts, parmesan and garlic in the bowl of a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream and process until well combined.
  2. Step 2

    Place the pita breads on 2 large baking trays lined with baking paper. Reserve ¼ cup of the pesto. Spread the remaining pesto evenly over the pita bread. Top with asparagus, zucchini and bocconcini.
  3. Step 3

    Bake, swapping trays halfway through cooking, for 15 mins or until lightly golden and heated through. Transfer to serving plates. Top with reserved pesto. Top with extra rocket and shaved parmesan to serve.

    Green pizza

    Green pizza
    • Serves4
    • Cook time15 minutes
    • Prep time15 minutes
    Ingredients
    • 1 cup basil leaves
    • 60g pkt Coles Brand Australian Baby Rocket Leaves
    • 1/4 cup (40g) pine nuts, toasted
    • 1/4 cup (20g) finely grated parmesan
    • 1 garlic clove, crushed
    • 1/3 cup (80ml) olive oil
    • 4 large pita breads
    • 2 bunches asparagus, woody ends trimmed, cut into 5cm pieces diagonally
    • 2 zucchini, thinly sliced lengthways into ribbons
    • 100g cherry bocconcini, coarsely torn
    • Coles Brand Australian Baby Rocket Leaves, extra, to serve
    • Shaved parmesan, to serve
      Description

      Topped with asparagus, zucchini and rocket, this green pizza holds true to its name. Give this delicious dish a go, it's sure to be a hit at the dinner table!

      Method
      1. Step 1

        Preheat oven to 220°C. Place the basil, rocket, pine nuts, parmesan and garlic in the bowl of a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream and process until well combined.
      2. Step 2

        Place the pita breads on 2 large baking trays lined with baking paper. Reserve ¼ cup of the pesto. Spread the remaining pesto evenly over the pita bread. Top with asparagus, zucchini and bocconcini.
      3. Step 3

        Bake, swapping trays halfway through cooking, for 15 mins or until lightly golden and heated through. Transfer to serving plates. Top with reserved pesto. Top with extra rocket and shaved parmesan to serve.