The Crisper Whisperer: Zucchini and Pesto Pizza

Name: The Crisper Whisperer: Zucchini and Pesto Pizza
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters your (or my) favorite basil pesto, divided; 2 Tbsps cornmeal; 113 grams feta cheese, crumbled; 20 oil-cured black olives, pitted; 1 Tbsp olive oil; 1 ball pizza dough (homemade or purchased); 2 mediums zucchini, very thinly sliced (a mandoline works wonders here)

The recipe The Crisper Whisperer: Zucchini and Pesto Pizza could satisfy your Mediterranean craving in approximately 30 minutes. One portion of this dish contains about 16g of protein, 39g of fat, and a total of 651 calories. For $3.16 per serving, you get a main course that serves 4. Head to the store and pick up zucchini, cornmeal, feta cheese, and a few other things to make it today. To use up the pizza dough you could follow this main course with the Grilled Dessert Pizza as a dessert.

Instructions

Preheat the oven to 550°F (or as high as your oven will go up to 550°F), with a pizza stone if you have one. Prepare your pizza pan or baking sheet by brushing with the olive oil and sprinkling evenly with the cornmeal.

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Olive Oil

Cornmeal

Equipment you will use

Baking Sheet

Pizza Stone

Pizza Pan

Oven

Roll or stretch the dough to cover the surface of the pan.

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Dough

Roll

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Frying Pan

Slice the zucchini as thinly as possible, on a mandoline if you have one or with a very sharp knife.

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Zucchini

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Mandoline

Knife

Place zucchini slices in a bowl and toss with half the pesto.

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Zucchini

Pesto

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Bowl

Spread the remaining pesto evenly over the dough and top with overlapping slices of zucchini.

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Zucchini

Spread

Dough

Pesto

Sprinkle the feta and olives overtop.

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Olives

Feta Cheese

Bake until the dough is cooked through and the zucchini is tender, 8 to 15 minutes, depending on thickness. Slice and serve hot or at room temperature.

Ingredients you will need

Zucchini

Dough

Equipment you will use

Oven

Equipment

Ingredients

Servings:

237milliliters

your (or my) favorite basil pesto, divided 2Tbsps

cornmeal 113grams

feta cheese, crumbled 20

oil-cured black olives, pitted 1Tbsp

olive oil 1ball

pizza dough (homemade or purchased)2mediums

zucchini, very thinly sliced (a mandoline works wonders here)

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Meleto Chianti Classico Gran Selezione with a 4.4 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.