Ingredients
Scale
- 1 ball of pizza dough
- Olive oil
- 3 garlic cloves, minced
- Salt and pepper
- 4 oz pesto
- 1 small zucchini, sliced thin
- 2 cups broccoli heads, sliced
- 5 basil leaves, chiffonade style
- 7 oz ricotta
- 10 oz mozzarella
Instructions
- Preheat your oven to 475°F with a pizza stone inside.
- Prep all your vegetables, ensuring that broccoli florets are cut to lay flat.
- Stretch the pizza dough on a peel, drizzle olive oil, sprinkle garlic, salt, and pepper, and smear the pesto over the base.
- Layer half the zucchini, top with mozzarella, then add the rest of the zucchini and broccoli. Dollop with ricotta.
- Transfer to the stone, bake for 10 minutes until golden brown, garnish with fresh basil and serve.
Notes
Use fresh vegetables for maximum flavor. For quicker prep, consider store-bought pesto.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg