Zucchini pizza with basil pesto and fresh mozzarella. Garden tomatoes and kalamata olives on the side.
My first time making this combo, it was seriously good. I looked at two recipes – one from Serious Eats and another from Food52. In the end, I went with Lahey’s no-knead recipe for the crust, topped with homemade pesto, parm, lo-moisture mozz, fresh mozz and hard-wrung zucchini shreds. 10 minutes in a 550 degree oven (convection setting) on a pizza stone. The red pepper flakes on top are a must, and the tomatoes went very well with it.
Am putting this on my “must make” list for zucchini season going forward.
