Go Back

The Crisper Whisperer: Zucchini and Pesto Pizza Recipe

This recipe crafts a light yet flavorful pizza featuring thinly sliced zucchini layered over a vibrant basil pesto base. Topped with tangy crumbled feta and briny oil-cured black olives, it bakes up quickly to deliver a delightful combination of fresh vegetables, aromatic herbs, and savory accents on a crispy crust.
Print Recipe Pin Recipe
Total Time 30 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: Italian
Calories: 2128.5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 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

Equipment

  • 1 Mandoline Essential for very thinly slicing zucchini to prevent a watery pizza.
  • 1 Pizza Stone or Baking Steel/Sheet For achieving a crisp crust at high temperatures.
  • 1 Pizza Peel Aids in transferring the assembled pizza to and from the hot oven. Alternatively, use parchment paper.
  • 1 Pizza Cutter For easy and clean slicing of the baked pizza.
  • 1 Rolling Pin For evenly rolling out the pizza dough.

Method
 

  1. Preheat your oven to its highest setting, ideally 500-550°F (260-290°C), with a pizza stone or baking steel/sheet inside, for at least 30-60 minutes.
  2. Lightly flour your work surface and dust your pizza peel (or a baking sheet) generously with cornmeal.
  3. Stretch or roll out the pizza dough to your desired thickness and shape on the prepared peel/baking sheet.
  4. Spread 3/4 cup of basil pesto evenly over the pizza dough, leaving a small border for the crust.
  5. Arrange the very thinly sliced zucchini in a single layer over the pesto.
  6. Evenly scatter the crumbled feta cheese and pitted oil-cured black olives over the zucchini.
  7. Carefully slide the pizza onto the preheated pizza stone or baking sheet in the oven.
  8. Bake for 8-12 minutes, or until the crust is golden brown and the cheese is bubbling and slightly caramelized.
  9. Using the pizza peel, carefully remove the cooked pizza from the oven and transfer it to a cutting board.
  10. Let the pizza rest for a few minutes before slicing with a pizza cutter and serving hot.

Notes

Achieving very thin zucchini slices with a mandoline is crucial; thicker slices release too much water and can make the pizza soggy. If you're concerned, lightly salt the slices and let them sit for 15 minutes, then blot dry before arranging. Use a high-quality, flavorful basil pesto – homemade or a good store-bought one makes a significant difference. Don't overload the pizza with toppings, especially pesto, as this can prevent the crust from crisping properly. Baking at a very high temperature ensures a quick cook time and a beautifully crispy crust. The cornmeal on the pizza peel not only prevents sticking but also adds a pleasing texture to the bottom of the crust.