Turnip-Green Pesto Pizza

Incorporate the whole turnip plant into this delicious homemade pizza.

Spring 2017

  • This pizza gains flavor from the bite of turnip greens made into a pesto.
    Photo by Andrea Bemis

Total Hands-On Time: 45 min

Preparation Time: 30 min

Cook Time: 15 min

Yield: 4 servings

After a day spent working our farm’s market garden, we love to crank up the oven and have an impromptu pizza night. Turnips grow in abundance at Tumbleweed Farm, and not only are the roots delicious, but their greens are equally as tasty. Turnip greens have a lovely bite to them and are absolutely wonderful whipped into a tasty pesto. This pizza is a great way to incorporate the whole plant — roots and greens! You can also mix in arugula or substitute it completely if you want to bulk up the turnip greens. Simple, delicious, and farm-fresh, this pie pairs great with a few cold beers after a long day of work, and we hope you’ll enjoy it as much as we do.


Turnip-Green Pesto

• 1 bunch turnip greens, roughly chopped
• 1 garlic scape (or 1 clove garlic), chopped
• 1/4 cup pine nuts
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons lemon juice
• 1/3 cup extra-virgin olive oil, plus more if necessary
• Salt and pepper, to taste


• Olive oil
• 1 bunch turnips, thinly sliced
• 1 ball pizza dough (home-made or store-bought)
• 1/2 cup freshly grated mozzarella cheese
• 1/4 cup freshly grated Parmesan cheese
• Pinch of crushed red pepper flakes
• Handful of fresh arugula


Turnip-Green Pesto

1. In the bowl of a food processor, add the turnip greens, garlic, pine nuts, Parmesan cheese, and lemon juice for the pesto.

2. Process until a paste is formed.

3. With the motor running, slowly add the oil.

4. Season to taste with salt and pepper.


1. Preheat the oven to 475 degrees Fahrenheit.

2. Heat a little olive oil in a large skillet over medium heat.

3. Add the sliced turnips and cook for about 1 minute per side (you may need to do this in batches).

4. Remove from heat and set aside.

5. Roll out your pizza dough.

6. Spread the pesto over the dough and add one layer each of the turnips, mozzarella cheese, and Parmesan cheese. Sprinkle with crushed red pepper flakes.

7. Bake in the oven until the crust is golden and crisp and the cheese is bubbling, about 13 to 15 minutes.

8. Remove the pizza from the oven and toss the arugula onto the warm pie. Slice and serve.

For more, see: Spring Companions: Turnips and Peas.

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