Ugly Produce. Delivered.

 Green Goddess Pizza

Photo by Lauren Grant

Photo by Lauren Grant

This fantastic recipe comes to us from Lauren Grant of Zestful Kitchen! Making a delicious, veggie-filled pizza is one of our favorite lazy Sunday activities so we encourage you to try this one out. We hope you enjoy!

Author's note: "What better way to showcase the seasonal bounty of Imperfect vegetables than atop a chewy, crunchy pizza crust that’s slathered in pesto and topped with goat cheese? Mix and match whatever vegetables you have on hand, all I’ll say is that the pesto and goat cheese are non-negotiable."



  • 2½ c g all-purpose flour 
  • 2 Tbsp non-fat dry milk powder
  • 1 Tbsp flax meal (corn meal works too!) 
  • 1½ tsp kosher salt
  • 1 tsp baking powder
  • 1 tsp instant or rapid-rise yeast
  • 1¼ c warm water (100°F)
  • 2 Tbsp vegetable oil
  • 1 tsp honey


  • 2 c torn Imperfect kale leaves
  • 1 tsp olive oil
  • Kosher salt
  • ½ c fresh pesto
  • 4 oz goat cheese, crumbled
  • 1 zucchini, peeled into ribbons
  • 1 c purple cherry tomatoes, halved
  • 2 Tbsp chopped fresh chives
  • ¼ c fresh basil leaves


  1. In a stand mixer, mix flour, non-fat dry milk powder, flax meal, salt, baking powder, and yeast on low speed until combined. Whisk together water, oil, and honey. With the mixer on low, slowly add water mixture in a slow stream until incorporated. Increase speed to medium and beat until dough is sticky and uniform, about 6 minutes. It will resemble a thick, sticky batter.
  2. Remove bowl from mixer, cover with plastic wrap, and let stand at room temperature until dough has slightly puffed and inside is bubbly, about 1½ hours.
  3. Adjust oven rack to middle position. Cover a baking stone with parchment paper and coat thoroughly with nonstick spray. Transfer dough to center of parchment paper and spread into an 8-inch circle using a greased rubber spatula. Thoroughly coat top of dough with nonstick spray then lay a large piece of plastic wrap over top of dough. Using your hands, gently press dough into a ¼-inch-thick, 11 to 12-inch round, leaving outer edge slightly thicker. Carefully peel wrap off (if it pulls on the dough, that’s okay, just gently press dough back to fill in any holes, it’s forgiving).
  4. Place baking stone in oven, then heat oven to 325°F. Bake dough until firm, golden brown on bottom, and starting to brown on top, 55­–60 minutes, rotating pan halfway through baking.
  5. Remove baking stone from oven and let crust cool slightly, increase oven temperature to 400°. Combine kale and 1 teaspoon oil, season with salt and gently massage to coat and slightly tenderize.
  6. Spread pesto in an even layer over crust leaving a ¼-inch around the edge. Arrange half of the goat cheese over the pizza then top with kale, zucchini, tomatoes, and chives. Top with remaining goat cheese, drizzle lightly with olive oil and season with salt and pepper. Bake pizza until vegetables have wilted and cheese is starting to brown, 20–25 minutes. Top pizza with fresh basil, slice, and serve.

Recipe Notes

Mix-and-match and experiment with different veggie combos! It's a great way to use up your extra produce. Try topping your with leafy greens like spinach or kale, roasted broccoli, carmelized onions, or bell peppers. You can also add different types of cheeses to mix up the flavors. Mozzarella has a more delicate flavor profile, while goat cheese is more punchy. If you don't eat gluten, just substitute your favorite gluten free flour.