Description
A vibrant zucchini pizza topped with fresh mozzarella and a medley of summer vegetables, perfect for a healthy and delicious meal.
Ingredients
Scale
- 1 pound fresh pizza dough
- 4 tiny pattypan squash (or 2 medium), cut into 1-inch pieces
- Extra-virgin olive oil, for drizzling and brushing
- 1/2 garlic clove, minced
- 1 (8-ounce) ball fresh mozzarella, not packed in water
- 8 tiny zucchini (peeled into strips) or 1 medium, sliced into paper-thin coins
- 2 teaspoons fresh lemon juice
- Leaves of 4 sprigs fresh thyme, divided
- 1/3 cup fresh pesto
- 1/2 cup fresh basil
- Red pepper flakes
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 450 degrees F.
- Stretch the pizza dough onto a 14-inch pizza pan and par-bake the crust for 3 minutes.
- Toss the pattypan squash with olive oil, minced garlic, and pinches of salt and pepper.
- Brush the par-baked dough with olive oil, sprinkle with salt, and evenly spread torn mozzarella and pattypan squash on top.
- Bake for 12 minutes until the edges are golden brown.
- Toss zucchini strips with olive oil, lemon juice, thyme leaves, and pinches of salt and pepper.
- Remove the pizza from the oven and top with remaining thyme, marinated zucchini, dollops of pesto, and basil. Drizzle with olive oil and sprinkle with red pepper flakes.
- Serve with extra pesto on the side.
Notes
For added flavor, consider roasting vegetables before adding to the pizza. Leftovers can be stored in an airtight container for up to 3-4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg