Get ready to transform your pizza night with a mouthwatering Mediterranean-inspired masterpiece that will make your taste buds dance! This Pesto Zucchini and Feta Pizza is not just another pizza recipe – it's a culinary adventure that combines the fresh, vibrant flavors of summer with the classic comfort of a perfectly baked pizza. Imagine a crispy crust topped with creamy pesto, tender zucchini ribbons, and tangy feta cheese that will transport you to a sun-drenched Italian countryside with every single bite!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 1 pre-made pizza crust
- 1/2 cup basil pesto
- 1 medium zucchini, thinly sliced
- 1 cup crumbled feta cheese
- Olive oil for drizzling
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (218°C). If using a pizza stone, place it in the oven during preheating to ensure a crispy crust.
- Remove the pre-made pizza crust from its packaging and place it on a clean baking sheet or pizza stone.
- Using the back of a spoon, spread the basil pesto evenly across the entire surface of the pizza crust, leaving a small border around the edges for the crust.
- Wash the zucchini thoroughly and slice it thinly using a sharp knife or mandoline. Aim for uniform, translucent slices about 1/8 inch thick.
- Arrange the zucchini slices in an overlapping pattern across the pesto-covered pizza crust, ensuring even coverage.
- Sprinkle the crumbled feta cheese generously over the zucchini slices, distributing it evenly.
- Lightly drizzle olive oil over the pizza and season with salt and freshly ground black pepper to enhance the flavors.
- Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden brown and the feta is slightly melted.
- Remove from the oven and let the pizza rest for 2-3 minutes to allow the cheese to set and the crust to cool slightly.
- Slice the pizza into wedges and serve immediately while warm, enjoying the vibrant flavors of zucchini, pesto, and feta.
Tips
- Slice Zucchini Thin: Use a sharp mandoline or a very sharp knife to create uniform, paper-thin zucchini slices. This ensures even cooking and a delicate texture.
- Preheat is Key: Make sure your oven (and pizza stone, if using) is fully preheated to 425°F for that perfect crispy crust.
- Don't Overload: While it's tempting to pile on toppings, keep the zucchini slices in a single, slightly overlapping layer to prevent sogginess.
- Quality Matters: Use fresh, high-quality pesto and feta for the most intense flavor profile.
- Olive Oil Finishing Touch: The final drizzle of olive oil adds richness and helps the seasonings stick to the pizza.
- Let it Rest: Allow the pizza to sit for 2-3 minutes after baking to let the cheese set and make cutting easier.Pro Hack: For an extra flavor boost, try adding a few fresh basil leaves or a sprinkle of red pepper flakes just before serving!
Nutrition Facts
Calories: 567kcal
Carbohydrates: 25g
Protein: 19g
Fat: 47g
Saturated Fat: 14g
Cholesterol: 35mg
