Photo of Pesto-Zucchini Pizza by WW

Pesto-Zucchini Pizza

Points® value
Total Time
20 min
10 min
10 min
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.


Cooking spray

4 spray(s)

Whole wheat pizza dough

10 oz, at room temperature

Pesto sauce

¼ cup(s)

Shredded part-skim mozzarella cheese

¾ cup(s)


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)


  1. Coat grill rack with nonstick spray. Preheat grill to medium-high heat or prepare medium-high fire.
  2. On a lightly floured surface, roll or stretch pizza dough into a 12- to 13-inch-long oval. Coat top of dough with nonstick spray. Arrange dough, coated side down, on hot grill rack. Grill until bottom of dough is well marked, 2 to 3 minutes. Remove dough from grill and flip it over, marked side up.
  3. Spread pesto over dough, and sprinkle evenly with mozzarella. Arrange zucchini over dough. Arrange on grill rack; close lid, and cook until mozzarella melts and bottom of dough is well marked, 3 to 5 minutes. Sprinkle pizza evenly with salt and pepper; garnish with basil, if desired. Cut pizza into 8 pieces.
  4. Serving size: 2 pieces