Grilled pesto & zucchini pizza
9
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Not counting cooking spray, salt, and pepper (which we consider freebies), this vegetarian pie uses only five ingredients—the highlight of which is the gorgeous pile of zucchini ribbons on top. Form the ribbons by drawing a vegetable peeler down the length of a medium zucchini. Make sure to use a great pesto sauce here; we find that refrigerated pesto tends to taste freshest.
Ingredients
Cooking spray
4 spray(s)
All-purpose flour
1 tbsp(s), for rolling out dough
Whole wheat pizza dough
10 oz, at room temperature
Pesto sauce
¼ cup(s)
Shredded part-skim mozzarella cheese
¾ cup(s)
Zucchini
2 cup(s), cut into ribbons with a vegetable peeler
Kosher salt
¼ tsp(s)
Black pepper
¼ tsp(s)
Fresh basil
2 tbsp(s), thinly sliced (optional)
Crushed red pepper flakes
¼ tsp(s), (optional)