loveandlemons5.0
Herb Garden Zucchini Pizza
This summer zucchini pizza features zucchini two ways: roasted and raw! We love its range of textures and fresh flavor from summer herbs.
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 450°F.
2
Stretch the pizza dough onto a 14-inch pizza pan and par-bake the crust for ⏱️ 3 minutes.
3
In a small bowl, toss the pattypan squash with a drizzle of olive oil, the minced garlic, and pinches of salt and pepper.
4
Remove the dough from the oven, brush with some olive oil and sprinkle with a few pinches of salt. Spread torn pieces of mozzarella and the pattypan squash pieces evenly around the crust. Bake for ⏱️ 12 minutes, or until the edges of the crust are golden brown.
5
Meanwhile (re-using the same bowl from above) toss the zucchini strips with a drizzle of olive oil, the lemon juice, leaves from 1 sprig of fresh thyme, and pinches of salt and pepper. Set aside to marinate.
fresh lemon juice2 teaspoons
6
Remove the pizza from the oven and top with the remaining fresh thyme, the marinated raw zucchini, dollops of fresh pesto, and the basil. Drizzle with olive oil and sprinkle with red pepper flakes. Serve with extra pesto on the side.
Red pepper flakes
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