Herb Garden Zucchini Pizza
Total Time
15 minutes (12 minutes baking and 3 minutes par-bake)
Rating
5 out of 5 stars
(4)
Ingredients
3-4 servings
- 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
- ½ 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
- ⅓ cup fresh pesto (recipe below)
- ½ cup fresh basil
- Red pepper flakes
- Sea salt and freshly ground black pepper
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Preparation
Chef’s notes
*Note:
If I'm not using homemade dough, I like the multi-grain dough from Whole Foods.
Pesto Recipe:
½ cup pepitas, 1 small garlic clove, ¼ teaspoon sea salt, freshly ground black pepper, 2 tablespoons fresh lemon juice, 2 cups fresh basil, ¼ cup extra-virgin olive oil. Combine in a small food processor, pulse, and drizzle in olive oil.