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Summer Vegetable, Pesto, + Goat Cheese Pizza

Updated: Jul 7, 2021

Another summer squash recipe coming at you! And this one checks all the comfort food AND nutrition boxes.

Sure it's pizza, but this one is loaded with summer squash, kale, fresh pistachio and mint pesto, goat cheese.

It's a delicious way to balance your balance sugar levels and satisfy those cheese cravings.

FUN FACT: Did you know that goat cheese is rich in B12 vitamins, riboflavin, probiotics, and protein while also being easier to digest than most cheeses?!

It's true.

And I'm offering a virtual cooking class where I'll be dishing out these health tricks and many other helpful cooking tips on Thursday 7/8 at 5pm MST live on Zoom! We will be making this very recipe together!

To join us, click here and book your spot. I'd loveeee to see you there! It's going to be so much fun, and you'll leave with a favorite new recipe that is sure to impress.

Serving size: 2 servings, 6 small slices

Prep time: 20 minutes | Cook time: 15 minutes | Total time: 35 minutes



  • 1/2 lb pizza dough, homemade or store-bought

  • 1 cups shredded kale (remove the stems)

  • 2 tbsp extra virgin olive oil

  • kosher salt

  • crushed red pepper flakes

  • 3 oz crumbled goat cheese

  • 1/2 cup shredded fontina cheese (optional)

  • 1 medium summer squash, sliced very thin

  • 1/2 cup fresh basil leaves, roughly torn

Green Goddess Mint Pesto

  • 2 cups fresh basil

  • 1/2 cup fresh mint

  • 1 garlic clove, minced

  • 1/4 cup extra virgin olive oil

  • 3 tbsp roasted shelled pistachios

  • 1/4 cup parmesan cheese

  • 2 tbs lemon juice (about 1 lemon)


  1. Preheat the oven to 450 degrees F. Sprinkle flour on a large baking sheet

  2. In a blender or food processor, combine all ingredients for the pesto and pulse until smooth. Taste and add salt as needed. Store leftovers in the fridge for up to 2 weeks.

  3. On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet.

  4. Spread the dough with pesto, top evenly with kale. Season lightly with salt and a pinch of crushed red pepper flakes. Top with crumbled goat cheese and fontina cheese, if using. Arrange the zucchini over the cheese, drizzle lightly with olive oil and season with salt.

  5. Transfer to the oven and bake for 12-15 minutes or until the crust is golden and the cheese has melted.

To serve, slice into 6 pieces and top with fresh basil and crushed red pepper flakes. Enjoy!

If you make this recipe, please snap a photo and hashtag it #katalystliving.

I love seeing your creations!

<3 Kat

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