Zucchini Pizza with Basil Pesto

Layers of zucchini slices on pizza topped with golden mozzarella.

5 from 1 vote

This quick and easy zucchini pizza recipe is elevated by a star ingredient: basil pesto! Its bright, herby, and earthy flavor brings everything together.

Prep Time30

Cook Time20

Total Time50

Servings: servings

Calories: 386kcal

Author: Karishma Pradhan

Equipment

18-inch by 13-inch baking sheet

Ingredients

3 tablespoons extra-virgin olive oil divided
700 grams pizza dough store-bought or homemade
2 medium zucchini
2 large scallions
Salt and black pepper
¼ cup basil pesto store-bought or homemade, divided, plus more if desired
8 ounces part-skim mozzarella cheese grated or cubed into ½-inch pieces

Optional Toppings:

Anchovies, capers, or chili oil

Instructions

Preheat the oven to 450℉, and set racks in the bottom and upper thirds of the oven.
Line a large (18-inch) sheet pan with a layer of parchment paper and coat with 1 tablespoons extra-virgin olive oil.
Add 700 grams pizza dough to the pan, and toss to coat in the oil. Gently stretch the dough toward the edges of the pan. If it springs back, let it rest for 5 - 10 minutes, then stretch again. Repeat as needed over about 30 minutes, until the dough reaches the edges of the pan.
Meanwhile, halve and thinly slice 2 medium zucchini into half moons. Thinly slice 2 large scallions. Transfer to a large bowl, toss with 1 tablespoons extra-virgin olive oil, and season with Salt and black pepper.

Note: Make sure the zucchini is well-salted! It will help bring out more of the flavor.

Spread 3 tablespoons pesto evenly over the dough. Arrange the zucchini and scallions over the pesto in overlapping rows or circles, leaving behind any liquid that has accumulated in the bowl. Drizzle with the remaining 1 tablespoons extra-virgin olive oil.
Bake on the bottom-third rack of the oven for 15 - 20 minutes, or until the dough has set and is very lightly golden brown on the bottom.
Remove the pan from the oven, top with 8 ounces part-skim mozzarella cheese (grated or cubed), and bake for an additional 5 - 10 minutes until golden.

Note: If the bottom of the pizza is getting too browned, move it to the upper rack.

Remove from the oven, and dollop with the remaining 1 tablespoon pesto (plus more if desired).
If desired, top with anchovies, capers, or chili oil.
Cool for 5 - 10 minutes before slicing and serving.

Notes

Pizza Dough: Whole-wheat pizza dough can be used as well, though it will brown more quickly so you will want to keep an eye out.

Leftover pizza can be stored in an airtight container in the fridge for 3 - 4 days and reheated at 350℉ for 5 - 10 minutes until warmed through.

The recipe can easily be halved and baked on a 9-inch by 13-inch sheet pan.

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