More Great Recipes: Pizza

Zucchini Pesto Pizza

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Member since 2006
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Why I Love This Recipe

This is a recipe I adapted from "Vegetarian Times" magazine. It's quick to fix after work and easily adjustable to whatever you have on hand.

Ingredients You'll Need

1 pre-made 12" pizza crust (e.g. Boboli)
1 7oz. container of refrigerated pesto sauce, or fresh
1 - 1 1/2 cups shredded mozzarella cheese
1 zucchini or yellow squash sliced into 1/4" coins
1/2 cup ricotta cheese


Place the pizza crust in a rolled edged pizza pan, a two part pizza pan, or a baking tray with a rolled edge.

This will keep the oil that bakes out of the pesto sauce from spilling over.

Spread 1/2 to 3/4 of the pesto sauce on to the pizza crust.

Place the zucchini coins randomly over the pesto sauce then cover with the mozzarella.

Place small dollops (about 1 tsp.) of ricotta cheese over the mozzarella layer.

Bake following the pizza crust manufacturer's directions.

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