Market Eats – Zucchini Pesto Pizza

I love making pizzas because they require so little prep, and they are so versatile. Topping combinations are endless, and I like to play around with the sauce too! I will often top my pizza with pesto, like in the recipe below, or with Cheeky Monkey sauce, which is a tomato-garlic oil that I pick up at the Taste NY Broome store!

Below is a recipe for Zucchini Pesto Pizza that takes full advantage of fresh summer veggies.

Zucchini Pesto Pizza – Adapted from Country Living

Ingredients:

  • 1 tsp. olive oil
  • Pizza dough
  • 2 small tomatoes
  • ¼ tsp. salt
  • ½ c. refrigerated pesto
  • 8 oz. zucchini and summer squash
  • 2 tsp. olive oil
  • 1 c. grated Pecorino cheese
  • ¼ tsp. pepper
  • 1 small lemon
  • ¼ c. packed fresh mint leaves

Directions:

  1. Preheat oven to 425 degrees F. Brush a pizza pan with oil. Toss pizza crust into a circle and place on the pan.
  2. Seed and slice tomatoes; place on towel. Sprinkle with salt; let stand 10 minutes.
  3. Spread pesto on crust. Blot tomatoes; place on pesto. Top with thinly sliced zucchini and summer squash, remaining 2 tsp. olive oil, grated Pecorino cheese, and pepper.
  4. Bake 15 minutes or until squash is tender and crust is browned. Grate peel of lemon over pizza. Top with fresh mint leaves, chopped.

Market Shopping List:

  • Tomatoes
  • Pesto
  • Zucchini
  • Summer Squash
  • Mint
Photo Cred: Homegrown Happiness

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