Here is an interesting, cheese-less pizza that is a perfect summer dish. The pesto portion of the recipe will make more than you need for the pizza, so save it for some pasta later in the week!
Summer Pesto Pizza (Source)
1 lb store bought dough
Cornmeal for dusting
2 tbsp extra-virgin olive oil
¾ cup marinara sauce
1 large zucchini, thinly sliced
1 medium yellow onion, cut in half lengthwise, then cut crosswise into eight slices
½ cup pitted kalamata olives, coarsely chopped
4 cups packed fresh basil
½ cup extra-virgin oil
¼ cup pine nuts, toasted
1 tbsp coarsely chopped fresh garlic
¼ tsp salt
2 tbsp pine nuts, toasted
¼ cup packed thinly sliced fresh basil
Red pepper flakes
- Place a rack on the bottom of the oven. If using a stone, place it on the rack. Preheat oven to 500F for at least 30 minutes so the stone is hot.
- Lightly flour work surface and rolling pin. Shape the dough by patting it into a flat round disk. Roll it out on the work surface to form a 14 inch round, 1/8 inch to ¼ inch thick.
- Dust pizza peel generously with cornmeal.
- Transfer dough to the prepared stone or peel. Brush the dough lightly with 1 tbsp of the oil, leaving ¾ inch border unoiled.
- Cover the dough with a thin layer of tomato sauce. Arrange the zucchini slices in concentric circles on the dough, leaving the ¾ inch border bare. Arrange the onion on top of the zucchini. Scatter the olives over the dough.
- Slide the pizza off the peel and onto the preheated stone. Bake for 8 minutes.
- Check to see that the pizza is cooking evenly, rotating if necessary. Cook until the crust is golden brown and the toppings are sizzling hot, about 3-5 minutes more.
- Make the pesto: Put basil, pine nuts, garlic and salt in food processor and pulse until coarsely chopped, then puree until mixture is smooth, stopping to scrape the sides of the bowl with a rubber spatula when needed. (Pesto can be stored for up to 2 weeks.)
- Remove pizza from oven. Using half the pesto at room temperature, drop teaspoons of the pesto all over the top, spread over the toppings. Sprinkle with the pine nuts and basil. Serve hot with garlic powder and red pepper flakes to taste.