Arugula Pesto Pizza with Zucchini
 
Prep time
Active time
Total time
 
Author:
Difficulty: Easy
Est. Cost: $16
Serves: 6 servings
Ingredients
  • ¼ cup hazelnuts
  • 3 cups baby arugula
  • 1 cup fresh parsley
  • 1 clove garlic
  • 1 tablespoon capers, drained
  • ½ cup extra-virgin olive oil
  • ½ cup grated parmesan cheese
  • Kosher salt and freshly ground pepper
  • For the pizza:
  • 1 par-baked pizza crust (unless you like really crispy crust, then bake it fully). Smaller pizzas are easier to handle, so divide the crust in ½ for 2 smaller pizzas, if desired.
  • 6 ounces fresh mozzarella cheese (preferably buffalo mozzarella), drained and sliced
  • 1 medium zucchini, very thinly sliced
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon extra-virgin olive oil
  • Torn fresh basil, for topping
  • Kosher salt and freshly ground pepper
Instructions
  1. Place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F.
  2. Make the pesto:
  3. Lightly toast the hazelnuts in a dry skillet over medium-high heat, stirring occasionally, about 5 minutes; let cool.
  4. Transfer to a food processor and add the arugula, parsley, garlic and capers; pulse until almost smooth.
  5. With the motor running, gradually add the olive oil and process until combined.
  6. Add the parmesan and pulse to combine; add 2 tablespoons water to loosen.
  7. Season with salt and pepper.
  8. Assemble the pizza:
  9. Keep the prebaked crust on the baking sheet. Spread with the pesto and top with the mozzarella. Arrange the zucchini in overlapping rows on top.
  10. Sprinkle with the parmesan and drizzle with the olive oil.
  11. Transfer the baking sheet to the hot pizza stone and bake until the cheese is melted and the crust is golden brown, start checking at 7 minutes.
  12. Remove from the oven and top with basil; season with salt and pepper.
Recipe by The Amiable Cooks at https://theamiablecooks.com/arugula-pesto-pizza-with-zucchini/