Zucchini Pesto Pizzas with Fresh Mozzarella Cheese
Okay, so this is a delicious concoction. While we were in Umbria at a very small yet great restaurant- we were served a variety bruschetta. One of them was green and tasted like heaven. We asked about it and found out it was made out of freshly picked zucchini. It was processed simply with extra virgin olive oil and salt.
So, that is what I did. I bought some lovely looking zucchini from the farmer’s market. This pesto is so simple yet delicious. I made it and wasn’t sure what to do with it. My daughter had been complaining about me not making pizza at home. That is what gave me the idea to use the pesto for the pizza.
As usual I bought pizza dough from our local pizzeria and decided to make individual ones. I had leftover chicken which I decided to use for the topping. I spread the pesto on the rolled out dough and topped it with fresh mozzarella cheese and chicken pieces.
The pizzas were delicious! My neighbors were outside and I decided to give them a taste. Even the kids loved it! I told the parents that the pesto was made out of zucchini and that they should keep the main ingredient to themselves! All in all it was a great experiment. Try it, I bet your kids will love it too…
- 1 ball store bought pizza dough, divided into 3 or 4 pieces
- ¼ cup all-purpose flour
- 1 cup zucchini pesto
- ½ pound fresh mozzarella cheese, sliced- one cup
- 1 cup shredded left over chicken or store bought rotisserie chicken
- Salt
- Pepper
Preheat oven at 450 degrees or the highest your oven will go. Convection if you have it.
Divide the dough into 3 or 4 even pieces- depending on how big or thin you want the individuals pizza. Separate each piece and form into a round ball. On a smooth surface with some all-purpose flour sprinkled over it, roll each piece out with a rolling pin. Form into a round or an oval shaped pizza. Place on a piece of aluminum foil.
Spread a ¼ cup zucchini pesto on the pesto. Add a ¼ cup cheese and ¼ cup chicken on top. Sprinkle salt and pepper.
Bake in oven for 8-10 minutes depending on the temperature and the oven. The sides should be golden brown and the cheese bubbly and melted.
Repeat the process for the remaining three.
Zucchini Pesto
- 1 large zucchini, chopped (about 4 cups worth- when chopped into large 2 inch pieces)
- ½ cup fresh mint
- ½ cup raw pine nuts
- 1/3 cup extra virgin olive oil
- 2 teaspoons salt
In a food processor, add the pine nuts and process till smooth. Add the zucchini and mint and process till smooth. Next, drizzle the olive oil with the processor on. Add salt, mix well and serve on a lightly toasted baguette or pizza. Yields about 2 cups.
