Pesto and Feta Pizza with Zucchini
Pesto and feta pizza with whisper-thin slices of zucchini is packed with punchy, savory flavor. It comes together in a flash and makes a great simple but festive dinner.
Servings: 4
Calories: 464kcal
Ingredients
- 1 tablespoon cornmeal
- 1 ball pizza dough homemade or purchased
- 1 cup (250 grams) pesto, divided
- 1 medium zucchini very thinly sliced
- 4 ounces (113 grams) feta cheese, crumbled
- 20 oil-cured black olives pitted
Instructions
- Preheat the oven to 500°F, with a pizza stone on the center rack 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.
- Slide pizza onto stone and bake until the dough is cooked through and the zucchini is tender, about 10 minutes, depending on thickness.
- Slice and serve.
Notes
- You can buy a good-quality pesto, use your own favorite recipe, or fall in love with one of my favorites (here and here).
- There are lots of varieties of feta. I tend to use a fairly firm cow's milk variety, but this pizza will work your favorite type.
- Moroccan oil-cured black olives have an intense savory flavor. You can substitute another favorite olive type if you prefer.
- No pizza stone? No worries. You have a few options. If you have a pizza pan, it's fine to put it right on the oven rack. You can use a flat cookie sheet (or an overturned rimmed one) the same way you'd us the stone. It won't retain as much heat, but it's better than nothing. Prepare your pizza on a piece of parchment (which I like to do anyway) and slide the whole thing onto the baking sheet when you're ready to cook. Or you can style this as a sheet pan pizza. If you like thick crust and don't mind it not getting super-crispy, this is a great way to go. Refer to the recipe card for the details.
- For a sheet pan pizza, use a dough ball weighing about 22 ounces/625 grams, or one whole recipe of our crust. For a thinner-crust pizza cooked right on a pizza stone, use half that amount.
- You can make the pesto way in advance. It will keep in the fridge for up to a week or in the freezer for up to a year.
- Make the pizza right before serving. Leftovers will keep in the fridge or up to a week. Reheat in a toaster oven or 300°F oven, or eat them cold if you're into that sort of thing.
Nutrition
Calories: 464kcal | Carbohydrates: 37.4g | Protein: 11.6g | Fat: 29.7g | Fiber: 5.5g