Zucchini And Pesto Pizza

My kids love to have routine and order.  They seem to feel comfortable in knowing how our days, weeks and months are organised.  Friday nights are pizza night and have been for many years now.  The kids go through waves where some Friday nights they will demolish every slice in sight, and other times they just pick at one or two pieces.  But when I have broken with tradition and served something else for Friday night dinner there has been protests and possibly even a few tears.

So I continue with the weekly pizza night and trust it is building happy memories of family togetherness eating pizza, watching DVDs, playing boardgames as well as developing fine pizza making skills.  With so many pizzas being churned out I need to experiment with various toppings to keep my interest.  This version with lots of cheese, thinly sliced zucchini then topped with pesto and basil is scrumptious and makes a perfect Summer pizza.

Elliott helped me with last night’s pizzas.  Sprinkling the polenta on the pizza tray, rolling the dough, spooning the tomato sauce over the base and arranging the zucchini slices and bocconcini.  But he still didn’t eat it.  He is a ham and cheese pizza kind of three year old so he ate the kiddie pizzas.

zucchini and pesto pizza

1 pizza base
1 400g tin of tomatoes
1 clove of garlic, crushed
1 teaspoon dried oregano
1/2 teaspoon salt
freshly ground black pepper
1 small zucchini, thinly sliced
a handful of grated cheddar cheese
6 – 8 small balls of bocconcini, halved
a handful of grated Parmesan cheese
a drizzle of extra virgin olive oil
1/2 cup pesto
fresh basil leaves to serve

Preheat oven to as high as it will go.

Tip the tomatoes into a bowl and add the garlic, oregano, salt and some freshly ground black pepper.  Blitz together with a stick blender or in a food processor until a smooth sauce.  Spoon 4 or 5 tablespoons of the sauce over the pizza base.  You may need more or less depending on the size of the pizza.  If you aren’t making other pizzas then freeze the remaining sauce for another time.

Sprinkle the cheddar cheese over the pizza then place the zucchini slices on top.  Arrange the halved bocconcini over, sprinkle over the Parmesan and drizzle over a little extra virgin olive oil.  Pop in the oven until the base is cooked and the top is golden.

Dollop little spoonfuls of the pesto all over the pizza and top with fresh basil and a little freshly ground black pepper.

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6 Responses to Zucchini And Pesto Pizza

  1. Alice says:

    Yum! Can’t wait to do this- tonight perhaps! Am always looking for interesting ways to do zucchini as it’s such a boring vegetable yet I always buy so much of it…

  2. Beth says:

    Snap! We do pizzas on Friday nights too, although I do cheat a bit and make up the dough in the bread maker. It’s become a real end of the week tradition in this house. My favourite topping is leek (pan fried), a small amount of blue cheese and toasted pine nuts on top of tomato sauce.
    Sioned is still a ham and pineapple girl but will occasionally venture into a mild salami pizza but always with pineapple.
    I like the idea of the pesto in this recipe – I’ll have to remember it.

  3. Sounds delicious! So many yummy pizza possibilities 🙂

  4. stephanie says:

    Please tell me more about the polenta on the oven tray? thanks 🙂

    • natalie says:

      Polenta is used to sprinkle on a pizza paddle so that when you go to slide the pizza off the paddle and into the wood fired oven it won’t stick. But I use it even when cooking pizzas on trays in the oven or on a pizza stone because it does make them easier to slide off plus it adds a little extra crunch to the base of the pizza which I love. Highly recommend it. For a pizza stone I just sprinkle a little on before I place the pizza on top. And for a pizza tray I will lightly oil the tray first, then sprinkle a little polenta evenly over the tray before putting the rolled out pizza dough on.

  5. stephanie says:

    Great thanks, I use a pizza stone so will try sprinkling this on next time!

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