This pizza uses the whole kohlrabi plant–bulb and leaves. It’s simple, delicious and a prefect way to enjoy this wonderful vegetable.

Kohlrabi & Green Olive Pesto Pizza

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 15 minutes  |  Serves: 1 Pizza



  • 1 bunch of kohlrabi greens, (about 3 cups) tough stems removed and roughly chopped
  • 4-5 large brine-cured green olives, pitted
  • 2 garlic cloves, chopped
  • 1/4 cup pine nuts
  • 1/2 teaspoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup freshly grated parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 2 Tablespoons water + additional to thin if necessary


  • 1 ball of pizza dough
  • 1/4 cup pesto (recipe above)
  • 1 Tablespoon olive oil
  • 1 bulb of kohlrabi, peeled and sliced into thin rounds
  • 1/2 cup freshly grated mozzarella cheese
  • 1/4 cup freshly grated parmesan cheese
  • small handful of pine nuts
  • large handful of arugula
  • drizzle of olive oil
  • pinch of crushed red pepper flakes


  1. Heat the oven to 475F.
  2. Bring a large pot of water to a boil. Add the chopped kohlrabi greens and blanch for 1-2 miniutes. Remove from the water with tongs and place in a colander to drain, gently pressing on the greens to release moisture.
  3. Blend the olives, garlic and pine nuts in a food processor until finely chopped. Add the kohlrabi leaves, balsamic vinegar, salt, cayenne and parmesan cheese. Process until roughly chopped. With the motor running, slowly drizzle in the olive oil and water. Process until smooth and creamy, adding a touch more water if necessary.
  4. Heat the olive oil in a large skillet over medium heat. Add the sliced kohlrabi and cook for about 2 minutes per side. Remove from the heat and set aside.
  5. Roll out your pizza dough on a lightly floured surface. Spread pesto evenly over the dough. Add the kohlrabi, followed by both of the cheeses. Bake in the oven until the crust is golden brown and the cheese is bubbling. about 12-15 minutes.
  6. Remove from the oven. Top the pizza with pine nuts, a large handful of arugula, drizzle of olive oil and a pinch of crushed red pepper flakes. Slice and serve.


  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary
  • Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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