Basil is my favorite thing to grow in the garden. This year I have no fewer than 9 basil plants and every one is 2+ feet tall and thick with large, green, fragrant leaves. What do I do with all of this basil, you ask? Pesto pesto pesto!!! This time of year I make big batches of pesto at least once a week. I use a few tablespoons of the fresh pesto on whatever dish we’re eating that night, then I portion out the rest into a silicone ice cube tray, freeze it, and store the cubes in the freezer in a ziplock bag. These pesto cubes keep for months and definitely are a welcome treat in the dead of winter when dinner needs a kick of flavor.
Fresh pesto is one of the key ingredients in this Zucchini-Pesto Pizza that I made for dinner tonight. I spread a liberal amount of pesto directly on the dough, then added layers of mozzarella cheese and thin zucchini slices that had been tossed in garlic and olive oil. Yum!!
As a side note, I had a major revelation while making tonight’s dinner. I constantly struggle with getting the uncooked pizza off of the peel and onto the stone in the oven, so much so that lately I had resorted to cracking open the oven and placing the raw dough directly on the preheated stone. Then I would arrange the toppings on the dough while it was already cooking in the oven. (That’s the hot, energy-wasteful way to do it, but at least the pizza turned out out nice and round!!)
Tonight, however, I wondered… what if I just temporarily took the hot stone out of the oven and assembled the pizza directly on the stone while OUT of the oven?? It worked perfectly!! This is probably the way that everyone else makes pizza, but for some reason it didn’t occur to me until tonight. Oh well! 😄
Zucchini Pesto Pizza
You will need…
Pizza Stone and Pizza Peel
1 medium Zucchini, sliced into very thin (1/8″) discs
2 tablespoons Extra Virgin Olive Oil
2 cloves Garlic, pressed through a garlic press
Cornmeal or Semolina Flour
1 – 16 oz. ball Raw Pizza Dough
1/2 cup Fresh Basil Pesto
8 oz. Shredded Mozzarella Cheese
Freshly Ground Pepper
Preheat the oven to 500°F. Position the rack 6-8 inches from the top of the oven and place the pizza stone on the rack to warm up. Place the zucchini discs in a shallow bowl with the olive oil and garlic, then toss thoroughly to coat.
Sprinkle 4-5 tablespoons of cornmeal on the pizza peel then drop the dough ball onto the cornmeal. Knead and spread the dough ball into a 15-17 inch pizza. Carefully remove the hot pizza stone from the oven and place it on a heat resistant surface. Transfer the dough to the stone and shape it into a nice circle the size of the stone.
Working quickly, spoon and spread the pesto onto the dough. Next, sprinkle half of the shredded cheese over the pesto. Layer the marinated zucchini slices evenly over the pie, leaving a 3/4 inch “margin” for the crust. Finally, sprinkle the remaining cheese over the zucchini and slide the stone back into the hot oven.
Bake the pizza for 8-9 minutes, or until the cheese is bubbly and starting to turn golden brown. Keep an eye on the pizza as it cooks… if your oven heats unevenly (like ours does!) rotate the pie with a few minutes left on the cook time.
Remove the pizza from the oven, top with a few grinds of black pepper, then slice and enjoy!