Herb Garden Zucchini Pizza
Ingredients
The crust and toppings
-
1
pound
fresh pizza dough
-
4
tiny
pattypan squash
-
½
clove
garlic
-
1
8-ounce ball
fresh mozzarella
-
8
tiny
zucchini
-
2
teaspoons
fresh lemon juice
-
4
sprigs
fresh thyme
-
⅓
cup
fresh pesto
-
½
cup
fresh basil
-
to taste
red pepper flakes
-
to taste
sea salt
-
to taste
black pepper
For drizzling
-
to taste
extra-virgin olive oil
Instructions
- Preheat the oven to 450°F.
- Stretch the pizza dough onto a 14-inch pizza pan and par-bake for 3 minutes.
- Toss the pattypan squash with olive oil, minced garlic, salt, and pepper.
- Remove the dough from the oven, brush with olive oil, and sprinkle with salt.
- Spread mozzarella and pattypan squash evenly on the crust.
- Bake for 12 minutes until the crust edges are golden brown.
- Toss the zucchini strips with olive oil, lemon juice, thyme leaves, salt, and pepper to marinate.
- Remove the pizza from the oven and top with remaining thyme, marinated zucchini, dollops of pesto, and basil.
- Drizzle with olive oil and sprinkle with red pepper flakes before serving with extra pesto.
Nutrition Facts (estimated)
Servings
3 to 4
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
12g
Sodium
300mg
Cholesterol
30mg
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