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+ servings

Zucchini and Green Pesto Pizza

Home Grown Happiness
Super simple to make, this zuchinni pesto pizza is great for summer dining.
Makes 1 large or 2 medium pizzas
5 from 5 votes
Prep Time 20 minutes
Cook Time 15 minutes
Dough Rising Time 45 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine New Zealand
Servings 4 people
Calories 681 kcal

Ingredients
  

Pizza Dough

  • 2 cups all-purpose flour
  • 8 g instant yeast
  • 1 tsp sugar
  • ½ tsp salt
  • 2 tbsp olive oil
  • ¾ cup warm water
  • Extra flour for dusting

Toppings

  • 1 tbsp olive oil
  • 1 cups basil pesto (store bought or homemade) See the notes below for a homemade pesto recipe
  • 2 medium zucchini thinly sliced
  • 125 grams fresh mozzarella or brie

Instructions
 

  • In a large bowl, add the flour, yeast, sugar, salt and stir to combine.
  • Pour in the olive oil and water and use a fork to combine it into a shaggy dough.
  • Tip the dough on a floured bench and knead for around 5-7 minutes until the dough ball is smooth. Place it in a lightly greased bowl and cover with a damp tea towel. Leave it to rise in a warm place for around 45 minutes.
  • After the dough has risen, pre-heat the oven to 230°C (446°F).
  • Thinly shave the zucchini into slices or strips using a mandolin or a vegetable peeler. Set them aside.
  • Tip the dough out onto a lightly floured bench. Roll it out into a large rectangle to fit an oven tray. Line an oven tray with baking paper and brush the baking paper with olive oil. Place on the pizza dough rectangle.
  • Spread the pesto over the pizza base, leaving about 1/2 cm of border.
  • Layer over the zuchinni slices. Slice or rip the cheese into pieces and layer them over the pizza.
  • Bake the pizzas for around 12-15 minutes until the pizza base is a deep golden brown and the zuchinni slices have shrivelled and shrunk. Serve while hot.

Notes

Homemade Green Pesto

  • 1 1/2 cups loosely packed basil leaves
  • 1 cup roughly chopped silverbeet (or other garden greens)
  • 2 cloves garlic
  • 1/2 tablespoon lemon juice 
  • 1/2 teaspoon salt
  • 2/3 cup olive oil 
  • 1/3 cup grated parmesan cheese 
  • 1/4 cup cashew nuts, pine nuts, almonds or walnuts 
Use a blender or a food processor to blitz together all the ingredients into a chunky paste. Taste and season with extra salt and black pepper to taste.
 
Makes approx. 2 cups of pesto 

Nutrition

Calories: 681kcalCarbohydrates: 58gProtein: 18gFat: 42gSaturated Fat: 10gCholesterol: 30mgSodium: 1077mgPotassium: 366mgFiber: 4gSugar: 6gVitamin A: 1657IUVitamin C: 18mgCalcium: 283mgIron: 4mg
Keyword Pizza, Zucchini
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