The Crisper Whisperer: Zucchini And Pesto Pizza Recipe – a delicious recipe with olive oil, cornmeal, pizza, favorite basil pesto, zucchini, feta cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 550u00b0F (or as high as your oven will go up to 550u00b0F), with a pizza stone if you have one. Prepare your pizza pan or baking sheet by brushing with the olive oil and sprinkling evenly with the cornmeal. Roll or stretch the dough to cover the surface of the pan.
2
Slice the zucchini as thinly as possible, on a mandoline if you have one or with a very sharp knife. Place zucchini slices in a bowl and toss with half the pesto. Spread the remaining pesto evenly over the dough and top with overlapping slices of zucchini. Sprinkle the feta and olives overtop. Bake until the dough is cooked through and the zucchini is tender, 8 to 15 minutes, depending on thickness. Slice and serve hot or at room temperature.
4580
kcal
Calories
513
g
Fat
3
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 tablespoons cornmeal, 1 ball pizza dough (, or purchased), and more.
Yes, The Crisper Whisperer: Zucchini And Pesto Pizza Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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