Zucchini-Pesto Pizza

Name: Zucchini-Pesto Pizza
Total time: 30 min
Yield: 4
Ingredients: 1 tsp. olive oil; 1 large prebaked thin pizza crust; 2 small tomatoes; 1/4 tsp. salt; 1/2 c. refrigerated pesto; 8 oz. zucchini and summer squash; 2 tsp. olive oil; c. grated Pecorino cheese; 1/4 tsp. pepper; 1 small lemon; 1/4 c. packed fresh mint leaves

Published: Sep 9, 2013

Yields:

Total Time:

30 mins

Cal/Serv:

455

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Enjoy a light, gourmet pizza at home with a fresh zucchini, squash, and pesto topping that tastes like it came right from the farmers' market.

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Ingredients

1 tsp. olive oil
1 large prebaked thin pizza crust
2 small tomatoes
1/4 tsp. salt
1/2 cup refrigerated pesto
8 oz. zucchini and summer squash
2 tsp. olive oil
cup grated Pecorino cheese
1/4 tsp. pepper
1 small lemon
1/4 cup packed fresh mint leaves

Directions

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