Pesto Zucchini Pizza
A deliciously crispy zucchini pizza topped with homemade pesto sauce, perfect for a vegetarian meal.
Equipment
- 1 pizza stone preheated
- 1 food processor
- 1 Mixing Bowl large
- 1 Rolling Pin
Ingredients
Zucchini Pizza Crust
- 2 cups grated zucchini
- 1 cup all-purpose flour
- 1 packet active dry yeast
- 1/2 cup warm water
- 1 tbsp olive oil
- 1 tsp salt
Homemade Pesto Sauce
- 2 cups fresh basil leaves
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- Salt and pepper to taste
Toppings
- 2 cups mozzarella cheese shredded
- 1/4 cup cherry tomatoes halved
Instructions
Preparation
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel. This prevents the crust from becoming soggy.
- In a large mixing bowl, combine the grated zucchini, flour, yeast, warm water, olive oil, and salt. Knead the dough until smooth and elastic, then let it rise for 30 minutes.
- In a food processor, combine basil, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped. With the motor running, slowly add olive oil until a smooth sauce forms. Season with salt and pepper.
Assembly
- Preheat the oven to 475°F. Roll the dough into a circle on a floured surface. Transfer to a preheated pizza stone or baking sheet.
- Spread the homemade pesto sauce over the dough, leaving a small border. Top with mozzarella cheese, zucchini slices, and cherry tomatoes.
Baking
- Place the pizza in the oven and bake for 12-15 minutes or until the crust is golden and the cheese is bubbly.
Serving
- Slice the pizza into 8 pieces and serve hot. Enjoy with a side salad or your favorite beverage.
Storage
- Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on a stovetop skillet for best results.
Notes
Pro Tips: Pre-bake the crust slightly for extra crispiness. Ingredient Substitutions: Try using almond flour for a gluten-free option. How to Serve: Pair with a light salad or a glass of white wine. Storage & Freshness: Keep in an airtight container and consume within three days. Make-Ahead Tips: Prepare the dough and pesto a day in advance to save time.