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Green Goddess Pizza

Cook Time: 10-15 minutes Temperature: 475°F


  • 1 zucchini
  • 1 tbsp. extra virgin olive oil
  • 1 portion pizza dough
  • Fine ground cornmeal
  • Pesto (homemade or store bought)
  • 1 large handful baby arugula
  • Ricotta cheese
  • Salt
  • Pepper


Preheat the oven to 475F with the Emile Henry 14” Pizza Stone inside. Once the oven reaches 475, leave the stone in the oven for an additional 10 minutes. While the oven and stone are preheating, cut the zucchini into even slices,about 1/8” thick. Place a fry pan over medium heat and add ½ tablespoon of extra virgin olive oil. Heat the oil and then add the zucchini in one even layer. If you have to do this in 2 batches, that’s okay. Let each side of the zucchini get color and then remove from the pan and set aside. Sprinkle cornmeal on your work surface. Roll the pizza dough into a large circle. Carefully take the pizza stone out of the oven and place on a heat resistant surface. Roll the dough onto your rolling pin and then roll it back onto the stone. To the dough spread the pesto and sprinkle the pesto with a pinch of salt and pepper. On top of the pesto add the arugula. Top the arugula with the sautéed zucchini slices, and lastly take a little spoon and dab little bits of ricotta all over the pizza. Put the pizza back into the oven and bake for 10-12 minutes or until desired doneness is achieved.