Zucchini-Pesto Pizza

Frozen pizza dough and prepared pesto trim the prep time for this homemade pizza to mere minutes. Paper-thin slices of zucchini create a fast and fresh topping that's healthy, too!

Regan Burns Cafiso

Zucchini-Pesto Pizza

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    1 pound fresh or frozen pizza dough (thawed overnight in the refrigerator, if frozen) 1 small zucchini, ends trimmed and very thinly sliced lengthwise (preferably on a mandoline or other slicer)
    4 teaspoons olive oil 1 8-ounce ball fresh mozzarella cheese, coarsely grated
    1/3 cup prepared basil pesto Coarse salt and freshly ground pepper


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    • 1

      Heat oven to 450 degrees and with rack on lowest setting. Remove pizza dough from refrigerator and let sit at room temperature for 20 minutes.

    • 2

      Pour 2 teaspoons olive oil on a rimmed baking sheet; place dough on sheet and coat with oil. Stretch the dough to create a large rectangle, roughly the size of your sheet. (If dough will not stretch, allow it to rest for another 10 minutes before trying again.

    • 3

      Spread pesto evenly over the pizza dough and top with half the cheese. Lay zucchini slices over pesto in a single layer (you may have a few slices left over,) and top with remaining cheese. Drizzle remaining 2 teaspoons oil over zucchini. Bake until crust and cheese are lightly browned, 20 to 30 minutes. If crust begins to get too dark, move pizza to the center rack of oven. Remove from oven and sprinkle with salt and pepper; allow pizza to rest 5 minutes before slicing.

    • 4

      Note: To make grating the soft mozzarella cheese easier, place it in the freezer for 20 to 30 minutes first.

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