Golden Zucchini Pesto Pizza
A delightful vegetarian pizza featuring fresh zucchini and homemade basil pesto on a crispy crust, perfect for summer dining.
Equipment
- 1 pizza stone preheated
- 1 food processor
- 1 Rolling Pin
Ingredients
Pizza Dough
- 2 1/2 cups all-purpose flour
- 1 packet active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup warm water
- 2 tablespoons olive oil
Basil Pesto
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 1/3 cup pine nuts
- 2 cloves garlic
- Salt and pepper to taste
Toppings
- 2 medium zucchinis thinly sliced
- 2 cups shredded mozzarella cheese
Instructions
Preparation
- In a food processor, combine basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped. Gradually add olive oil and process until smooth. Season with salt and pepper.
- Wash and thinly slice the zucchinis. Lightly salt the slices and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.
Dough Preparation
- In a mixing bowl, dissolve yeast and sugar in warm water. Let it sit until frothy. Add flour, salt, and olive oil to the yeast mixture. Knead until smooth. Let the dough rise in a warm place for 1 hour or until doubled in size.
- Preheat the oven to 475°F. Roll out the dough on a floured surface to your desired thickness and transfer to a prepared pizza stone.
Assembling the Pizza
- Spread a generous layer of basil pesto over the rolled-out dough, leaving a small border for the crust.
- Arrange the zucchini slices evenly over the pesto and top with shredded mozzarella cheese.
Baking
- Place the pizza in the preheated oven and bake for 12-15 minutes, or until the cheese is bubbly and the crust is golden brown.
Serving and Storage
- Let the pizza cool for a few minutes before slicing. Serve warm, garnished with fresh basil leaves.
- Wrap leftover slices in aluminum foil and refrigerate for up to 3 days. Reheat in a preheated oven for a few minutes before serving.
Notes
Pro Tips: Use fresh ingredients for the best flavor. Ingredient Substitutions: Swap pine nuts for walnuts in the pesto. How to Serve: Pair with a light salad or a crisp white wine. Storage & Freshness: Refrigerate leftovers for up to 3 days. Make-Ahead Tips: Prepare the dough and pesto in advance for easy assembly.