Zucchini and Feta Pesto Pizza
We fell in love with this pizza when we first moved to London back in the summer of 2011. Even though London isn't wildly different from New York (or different to New York, as they say), we still found ourselves craving the creature comforts of home as we acclimated. A simple homemade pizza recipe like this one, bursting with produce and briny flavors, was the perfect way to channel the east coast August we craved.
A mandoline slicer makes quick work of thinly sliced zucchini.
- 1 tablespoon olive oil
- 2 tablespoons cornmeal
- 1 ball pizza dough (homemade or purchased)
- 1 cup of your (or my) favorite basil pesto, divided
- 2 medium zucchini, very thinly sliced (a mandoline works wonders here)
- 4 ounces feta cheese, crumbled
- 20 oil-cured black olives, pitted
- Preheat the oven to 550°F (or as high as your oven will go up to 550°F), 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.
- 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.
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