Burst Cherry Tomato, Artichoke, and Zucchini Pesto Pizza
Ingredients
The pizza base
-
½
pound
pizza dough
-
1
cup
basil pesto
The cheese
-
1
cup
shredded provolone cheese
-
1
cup
shredded mozzarella cheese
The toppings
-
1
medium-sized
zucchini
-
1
jar
marinated artichoke hearts
-
2
cups
cherry tomatoes
-
2
tablespoons
olive oil
-
1
clove
garlic
-
1
tablespoon
chopped fresh thyme
-
to taste
kosher salt
-
to taste
pepper
-
a pinch
crushed red pepper flakes
-
to taste
fresh basil
-
to taste
arugula
Instructions
- Preheat the oven to 450°F and grease a large baking sheet with olive oil.
- Roll out the pizza dough into a thin circle and place it on the prepared baking sheet.
- Spread the basil pesto over the dough and top with provolone and mozzarella cheese.
- Add zucchini ribbons and marinated artichokes on top.
- In a bowl, toss cherry tomatoes with olive oil, minced garlic, thyme, salt, and pepper, then spoon them over the pizza.
- Bake in the oven for 10-15 minutes until the crust is golden and the cheese has melted.
- Remove from the oven and top with fresh basil and arugula before slicing and serving.
Nutrition Facts (estimated)
Servings
4
Calories
504
Total fat
30g
Total carbohydrates
40g
Total protein
19g
Sodium
500mg
Cholesterol
40mg
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