Zucchini and Pesto Pizza

Pesto and Zucchini, two healthy choices that can be a good mix for a relatively new pizza dish. This recipe from serious eats gives people the chance to create something outside the box. Its also flexible, which means you can alter the ingredients according to how you like your pizza being made. Try it yourself:



1 tablespoon olive oil

2 tablespoons cornmeal

1 ball pizza dough (homemade or purchased)

1 cup of your (or my) favorite basil pesto, divided

2 medium zucchini, very thinly sliced (a mandoline works wonders here)

4 ounces feta cheese, crumbled

20 oil-cured black olives, pitted



1. Preheat the oven to 550°F (or as high as your oven will go up to 550°F), with a pizza stone if you have one. Prepare your pizza pan or baking sheet by brushing with the olive oil and sprinkling evenly with the cornmeal. Roll or stretch the dough to cover the surface of the pan.

2. Slice the zucchini as thinly as possible, on a mandoline if you have one or with a very sharp knife. Place zucchini slices in a bowl and toss with half the pesto. Spread the remaining pesto evenly over the dough and top with overlapping slices of zucchini. Sprinkle the feta and olives overtop. Bake until the dough is cooked through and the zucchini is tender, 8 to 15 minutes, depending on thickness. Slice and serve hot or at room temperature.

Posted by Diane Araga, on April 1, 2013 at 9:00 AM