Recipe courtesy of Molly Yeh
Zucchini Pizza with Basil Mint Pesto
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- Level: Easy
- Total: 1 day 1 hr 5 min (includes rising time)
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1087
- Total Fat
- 58 g
- Saturated Fat
- 15 g
- Carbohydrates
- 107 g
- Dietary Fiber
- 6 g
- Sugar
- 3 g
- Protein
- 36 g
- Cholesterol
- 57 mg
- Sodium
- 766 mg
- Level: Easy
- Total: 1 day 1 hr 5 min (includes rising time)
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1087
- Total Fat
- 58 g
- Saturated Fat
- 15 g
- Carbohydrates
- 107 g
- Dietary Fiber
- 6 g
- Sugar
- 3 g
- Protein
- 36 g
- Cholesterol
- 57 mg
- Sodium
- 766 mg
Ingredients
Pizza Dough:
Pizza Toppings:
Directions
- For the pizza dough: Mix together the flour, salt and yeast in a bowl, then stir in 350 grams (1 1/2 cups) water until combined. Cover with plastic wrap and put it down for an 18- to 24-hour nap at room temperature until it's doubled in sized and bubbling.
- For the pizza toppings: Preheat the grill with a pizza stone over medium-high heat. (If you don't have a pizza stone, you can use a baking sheet.)
- Combine the pine nuts, garlic, basil, mint, crushed red pepper, juice of half a lemon, 1/4 teaspoon salt, a few turns of black pepper and the Parmesan in a food processor and pulse to a coarse crumb. With the processor running, drizzle in the olive oil and blend until smooth. Taste and adjust the seasonings as desired.
- Divide the pizza dough in half. On a floured pizza peel or baking sheet, flatten out one half of the dough into a 10- to 11-inch round. Spread with a thin layer of the pesto and top with half of the mozzarella. Bring it out to the grill. Grill the zucchini and remaining lemon half on the grates until charred, a few minutes. Add half the zucchini to the pizza and slide it onto the pizza stone. Close the grill and cook until the bottom is browned and cheese is melty, 6 to 9 minutes. Drizzle with more pesto, squeeze with juice from the charred lemon and add more Parmesan, crushed red pepper and basil and serve.
- Repeat with the other half of the pizza dough and ingredients.
