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Green Bean Pizza
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Green Bean Pizza with Parsley-Walnut Pesto and Blue Cheese

This green bean and blue cheese pizza is a study in fall flavors. It's herbaceous and earthy, pungent and a little bit sweet.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American, Italian, Mediterranean
Keyword: blue cheese, green beans, pesto, vegetarian, Vegetarian Pizza
Makes: 1 (12- to 14-inch) pizza
Cost: $15

Equipment

  • Food processor
  • Medium pot
  • Rolling pin (optional)
  • Large rimmed baking sheet or baking stone/steel
  • Pizza peel (optional)

Ingredients

  • 2 cups flat-leaf parsley leaves, packed
  • ¼ cup unsalted raw walnut pieces
  • 1 garlic clove
  • teaspoons freshly squeezed lemon juice
  • ¼ teaspoon fine sea salt, plus more for finishing
  • 3 tablespoons extra-virgin olive oil, plus more for finishing
  • ½ pound fresh green beans, trimmed and cut into 1-inch pieces
  • 1 (14- to 16-ounce) ball pizza dough
  • ⅔ to ¾ cup crumbled blue cheese

Instructions

  • Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
  • Combine the parsley, walnuts, garlic, lemon juice, and salt in the bowl of a food processor and pulse until well combined and very finely chopped. With the motor running, stream in the oil and process until smooth. Taste and add more salt and/or lemon juice as desired.
  • Bring a medium pot of salted water to a boil. Add the green beans to the boiling water and blanch them for 2 minutes, then immediately drain the beans and run them under cold water to stop the cooking and lock in the bright green color.
  • Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
  • Spread the pesto evenly over the dough, leaving a ½-inch border all around. Scatter on the blanched green beans and sprinkle with the blue cheese.
  • Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
  • Remove the pizza from the oven and let it rest for 5 minutes, then give it a drizzle of olive oil and season with a pinch of sea salt; slice and serve.