Summer Soirée Green Pizza
By Chef Andy Teixeira, Gilded Tomato Co.® in partnership with Mass Farmers Markets
This pizza is built around peak summer ingredients in New England. The arugula sunflower pesto brings a fresh, slightly peppery base balanced by honey and the depth of pickled ramps. Restraint is key. Each component should support the others without overwhelming the pizza. The soft Narragansett Creamery Angelito is added after baking for a tangy and creamy finish.
This is what the season tastes like around here. Zucchini, tomatoes, basil, real dairy—that is the moment we are in. Not ingredients forced out of season, but what is coming out of the ground right now, used with intention. The pesto brings bite, the preserved ramps add depth and the honey keeps it balanced. It is not about doing more; it is about doing it right and letting the ingredients speak. The Angelito goes on at the end to preserve that soft, creamy finish which hits right when you take a bite.
Seasonality note: Early summer produce can vary. If needed, swap zucchini for summer squash or eggplant, and you can use scallions, garlic scapes, chives or even pickled red onions in place of the pickled ramps while still keeping that allium note.
Makes 1 (12-inch) pizza
ARUGULA SUNFLOWER PESTO:
4 packed cups fresh arugula
1 packed cup basil leaves
1 cup toasted sunflower seeds
1 cup grated aged local cheese
2 cloves garlic
¾–1 cup blended neutral oil and olive oil
1½ tablespoons fresh lemon juice
salt to taste
PIZZA:
1 ball pizza dough (about 9–10 ounces), rested at room temperature
3 tablespoons arugula sunflower pesto
¾–1 cup Narragansett Creamery mozzarella, shredded or torn
½ cup thinly sliced grilled zucchini
½ cup roasted cherry tomatoes
small handfull fresh basil
TO SERVE:
2–3 tablespoons pickled ramps (or slivered scallions or minced chives)
1–2 teaspoons local honey
2–3 ounces Narragansett Creamery Angelito (a spreadable cheese similar to cream cheese)
Optional: small handful sunflower microgreens (or more fresh basil, or both)
lemon zest, olive oil and fresh cracked black pepper
Preheat oven to 500°F.
In a food processor or blender, combine arugula, basil, sunflower seeds, cheese and garlic; blend, streaming in oil until smooth but still slightly textured. Add lemon juice and salt. The pesto should be loose and spreadable.
Grill zucchini until just tender with light char. Roast cherry tomatoes until they begin to burst but still hold their shape. Stretch dough to a 12-inch round. Spread pesto, leaving a small border for crust. Add mozzarella, then layer zucchini and tomatoes. Scatter basil on top and bake in the hot oven, ideally on a stone, until the crust is crisp and lightly charred and the cheese is melted.
Top with pickled ramps and drizzle with honey. Dollop Angelito over the top, then finish with sunflower greens, lemon zest, olive oil and black pepper.
Chef Andy Teixeira takes a simple approach. Start with what is freshest and treat it with respect. Gilded Tomato was awarded 2026 Greenest Caterer in North America by the Green Restaurant Association, a recognition that reflects its commitment to sustainability.
This recipe was produced by Mass Farmers Markets, a nonprofit dedicated to growing farmers markets across Massachusetts and appeared in the Summer 2026 issue. Find your local market and explore seasonal recipes at massfarmersmarkets.org/markets
